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–+ servings
Refrigerator Pickles

Crispy Refrigerator Pickles: Fresh Flavor in Every Crunch

These refrigerator pickles are a quick and easy way to enjoy a tangy crunch, perfect for snacks or sandwiches.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling Base
  • 4 cups Pickling Cucumbers Kirby or Boston pickling cucumbers work best.
  • 1 cup White Vinegar Can substitute with apple cider vinegar.
  • 4 cloves Garlic Minced, can reduce for milder taste.
  • 1 tablespoon Sugar Can substitute with honey.
  • 1 tablespoon Salt Use kosher or sea salt.
For the Spice Blend
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Ground Turmeric
  • 1/2 teaspoon Black Pepper Optional.
  • 1/4 teaspoon Crushed Red Pepper Use sparingly.

Equipment

  • Large mixing bowl
  • Small saucepan
  • Plastic wrap or jar with lid

Method
 

Step-by-Step Instructions for Quick and Easy Refrigerator Pickles
  1. Wash and slice the cucumbers into thin rounds or spears, and chop the onions into thin rings. Place them in a bowl.
  2. In a saucepan, combine vinegar, minced garlic, sugar, salt, mustard seeds, celery seeds, turmeric, black pepper, and crushed red pepper. Heat until boiling.
  3. Pour the boiling brine over the cucumber and onion mixture, ensuring all pieces are submerged.
  4. Let the mixture cool to room temperature, then cover or transfer to a jar and refrigerate for at least 4 hours.
  5. Stir the pickles before serving and enjoy them with sandwiches or as a snack.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 20mg

Notes

Refrigerator pickles store in an airtight container for up to 4 weeks. Avoid table salt to keep brine clear.

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