These old fashioned refrigerator pickles are special- they don’t need to be canned or sealed. Not only are they easy, but they include all kinds of veggies! Not just cucumbers, but cauliflower, red pepper, onion, or carrots. Quick to throw together, and not really much of a wait time, either. Come on over to my kitchen and let’s make old fashioned refrigerator pickles today!
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I’m sure you find yourself with extra veggies in the fridge once in awhile, right? I know I do. Well, often I don’t quite know what to do with them. This pickle recipe answers the question of what to do with the extra vegetables. Get out your quart jar, slice up all the odds and ends, and get pickling! These pickles are super crunchy and tangy-sweet. Being my grandma’s recipe, I obviously think they’re the best! Here’s hoping you enjoy them as much as we do.
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What you need to make refrigerator pickles.
- A wide mouth quart jar. Or two. Or three. This recipe can easily be doubled or tripled even! I’ve been liking wide mouth jars lately. I used to only use regular sized, but a wide mouth sure makes filling the jar easier.
- Pickling salt. Pure sea salt can be used as an alternative. Just make sure that there are no additives.
- Vinegar. Plain old white vinegar will do.
- Mustard seed.
- Celery seed.
- White sugar.
- Finally, use a variety of vegetables. I used cucumbers, carrots and red peppers. Cauliflower and onions could also be thrown in!
How to make old fashioned refrigerator pickles.
- To start with, you need a clean, wide mouth quart jar.
- Fill the jar with sliced cucumber, onion, carrot, cauliflower and red pepper. Layering makes it look beautiful in the jar.
- In a heavy saucepan, place 1 cup of sugar, 1 cup of vinegar, 1 t of celery seed, 1 t of mustard seed, and a tablespoon of pickling salt.
- Let this mixture come to a boil on medium heat.
- Set the brine aside to cool completely.
- After the brine is cooled, pour it over the veggies in the jar.
- Screw the top on and place in your fridge for 2 to 3 weeks.
- Check the pickles after two weeks. They should almost be done.
Tips for making refrigerator pickles.
- Make sure your veggies are reasonably fresh. Don’t use them for pickles if they are on their last legs, so to speak.
- When simmering the brine, make sure the salt is dissolved. This should happen automatically at the boiling point, but I always check.
- Fill your quart jar up to the shoulder. Leave about an inch between the veggies and the rim of the jar.
- When filling the jar with the brine, don’t worry that it doesn’t cover the veggies. As they pickle, they create more juice, and will sink. So, there is enough brine.
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Old Fashioned Refrigerator Pickles
Ingredients
- 1 quart sliced mixed vegetables-cucumbers, cauliflower, onion, carrots and red peppers
- 1 cup white vinegar
- 1 cup white sugar
- 1 tbsp pickling salt
- 1 tsp mustard seeds
- 1 tsp celery seeds
Instructions
- Wash out a wide mouth quart jar, and fill to the shoulder with the sliced veggies.
- In a heavy, medium sized saucepan, combine the sugar, vinegar, salt, celery seeds and mustard seeds. Bring to a boil, and remove from heat. Let cool completely.
- When brine is cooled, pour over the veggies, place a lid on the jar and place in fridge.
- Enjoy after about 2-3 weeks!
Notes
- Make sure your veggies are reasonably fresh. Don’t use them for pickles if they are on their last legs, so to speak.
- When simmering the brine, make sure the salt is dissolved. This should happen automatically at the boiling point, but I always check.
- Fill your quart jar up to the shoulder. Leave about an inch between the veggies and the rim of the jar.
- When filling the jar with the brine, don’t worry that it doesn’t cover the veggies. As they pickle, they create more juice, and will sink. So, there is enough brine.
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