The Prudent Pantry: Easy, Peasy Refrigerator Pickles

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Image by sleepyneko via Flickr

You can make pickles, and you don’t need any fancy canning equipment. Just make refrigerator pickles! This recipe is intended for making one jar of regular old cucumber pickles, but I’ve substituted assorted other vegetables with varying degrees of success. Play around a bit! It also doubles and triples very nicely.

1-2 thinly sliced cucumbers
1 thinly sliced onion (ideally a sweet onion such as Hawaiian or Vidalia)

Layer the cucumber and onion slices, or whatever vegetables you’re using, in a mason jar.

½ cup sugar
½ cup vinegar
¼ cup apple cider vinegar
pinch each: mustard seeds, salt, ground turmeric

Combine above ingredients in a small saucepan and bring to a boil. Cook one minute, remove from heat, and pour into jar over layered vegetables.

When cool, tightly fasten lid. Place jar in refrigerator and let sit for 3-5 days.

In my opinion, the onions absolutely make this. I could eat them by the jarful! My other favorite version of this recipe is to thinly slice chili peppers and make spicy refrigerator pickles!

Annika Barranti is a writer living in Los Angeles and blogging for the Savings.com personal finance blog as well as her personal blog, Through the Looking Glass. She and her husband are raising two children and trying to eat well on a tiny budget.

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  1. ashleywade

    3 years ago

    I’m surprised these take less than a week to make!

    Comment
  2. Allegra.Ringo

    3 years ago

    Could you add garlic to this recipe? I like my pickles garlicky!

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  3. ChuckG

    3 years ago

    I’m not a fan of the pickle, but I am surprised how quick they are to make.

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