REFRIGERATOR PICKLES
Refrigerator Pickles using red onion, early carrots, cucumbers, salad turnips, and radishes.
Do you have those recipes that you just LOVE and are OBSESSED with, then you stop making and forget about for 4+ years?
Well, this is the recipe. My friend Lydia shared a photo of her refrigerator pickles she made back in 2015, and I grabbed the recipe and blogged about them. I couldn’t stop making and eating them, and sharing the recipe. Then, life happened.
Fast forward 4 years later, and I had a cucumber and some other veggies from my North Iowa Fresh Bounty Box that I wanted to use up. Cue, this refrigerator pickle recipe. It can be modified so many ways, you can really customize your pickles to any flavor, using any veggies you have on hand!
REFRIGERATOR PICKLES (makes 2 pint size jars)
-6 small pickling cukes or thin skinned English cucumbers, sliced, skin left on
-1/2 large onion, sliced thin
-1 sliced, milder hot pepper (I like Anaheim peppers or jalapeños) OPTIONAL
-2/3 c. white vinegar
-2/3 c. water
-2/3 c. granulated sugar
-1 t. celery seed
-1 t. salt
-1 t. whole black peppercorns
Slice all veggies and pack them in your jars.
Mix up the spices, sugar, and liquids until sugar is dissolved. Pour over packed jars. Top off with extra vinegar if need be, but still leave a little space at the top of the jar.
Shake them up and refrigerate for 48-72hrs before sampling. They only get better with time! Lasts for 3+ months in the fridge.
Other things you could add are sliced garlic cloves, red pepper flakes, fresh dill, juniper berries, mustard seeds, coriander seeds, whole allspice, bay leaves, etc.