Quick Refrigerator Pickles
Craving some tangy, crunchy pickles but don’t have the time for traditional canning? This Quick Refrigerator Pickles recipe is your answer! In just a few simple steps, you can create delicious homemade pickles that are ready to enjoy in just 24 hours. Perfect for adding a zesty crunch to your sandwiches, salads, or as a stand-alone snack, these pickles are a must-try.
The Magic Ingredient: Eden French Celtic Salt
What sets these pickles apart is the use of Eden French Celtic Salt, my new favorite salt. Renowned for its exceptional quality, this gourmet sea salt is hand-harvested from the coastal regions of France. It is rich in trace minerals and has a unique, delicate flavor that enhances the pickling brine without overpowering the natural taste of the cucumbers. Its fine texture ensures it dissolves quickly and evenly, making it ideal for quick pickling recipes like this one.
Why You’ll Love This Recipe:
Simplicity at Its Best: This recipe is incredibly easy to follow. With just a handful of ingredients and minimal prep work, you can have your pickles ready to refrigerate in no time.
Versatile and Fresh: These quick refrigerator pickles are made with fresh mini cucumbers, dill, garlic, and a flavorful brine, offering a refreshing crunch with every bite. Plus, you can customize the spice level to suit your taste.
Abundance of Summer Vegetables: This time of year, gardens are bursting with an abundance of fresh vegetables. While this recipe is perfect for cucumbers, it’s also incredibly versatile. You can use the same brine to pickle other garden-fresh veggies like carrots, radishes, and bell peppers. The vibrant mix of vegetables not only adds color to your table but also provides a variety of flavors and textures.
To make these pickles, you’ll combine white distilled vinegar, Eden French Celtic Salt, sugar, black peppercorns, mustard seeds, and crushed red pepper flakes in a saucepan. After heating until the sugar dissolves, you’ll add cold water and refrigerate the brine. Then, simply divide the cucumbers (or other vegetables), dill, garlic, and bay leaves between jars, cover with the brine, and let them chill in the fridge for 24 hours.
In just a day, you’ll have crisp, tangy pickles that can be stored in the refrigerator for up to four weeks. These pickles are perfect for busy individuals who want to enjoy the taste of homemade pickles without the lengthy process of traditional pickling.
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Quick Refrigerator Pickles
Ingredients
- 1 ¼ cups white distilled vinegar
- 3 tablespoons Eden French Celtic Sea Salt
- 1 tablespoon black peppercorns
- 2 teaspoons mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 2 ½ cups cold water
- 2 pounds mini cucumbers , cut into spears or coins
- 10 sprigs fresh dill
- 8 garlic cloves
- 2 bay leaves
Instructions
- Combine vinegar, salt, peppercorns, mustard seeds, and crushed red pepper in a small saucepan and heat over high heat, stirring, until the sugar dissolves – no need to boil. Remove from heat, add the cold water, and refrigerate until ready to use.
- Divide the cucumbers, dill, garlic, and bay leaves between two clean 1-quart jars. Cover with the brine. Cover the jars and refrigerate for 24 hours.
- The pickles will keep in the refrigerator for up to 4 weeks.
Nutrition
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