Refrigerator pickles are so easy you can make a batch while you prepare dinner or clean up afterward. They are simply beautiful, too, and I have to admit that’s one of the things that inspired me to make some.
The first time I made them, my crisper drawer was about to overflow with my enthusiastic purchases at the farmer’s market. It’s true, we eat loads of vegetables all summer long, but when baseball games or a supper invitation (or in this case, a little getaway) disrupt my cooking routine, they stack up.
Here's another little "rescue the veggies" tip: The easy way to freeze veggies for short-term storage
Since you can make a jar or two at a time, refrigerator pickles are a perfect way to make great use of veggies in their prime before they languish in the fridge and get all sad and wilty. These are great for snacking, garnishing, and oh my stars; what great color refrigerator pickles can add to a charcuterie board!
Any vegetable can be quick-pickled this way! Onions, carrots, any color of peppers, broccoli, cauliflower, celery, green beans, garlic, cabbage, kohlrabi, asparagus, you name it! My inner artist/cook craves beauty in whatever I create, so I chose vegetables with lots of color and contrast.
There’s no exact science to this process. Start by cutting the vegetables you want to pickle into smaller pieces. Keep them close to the same size so the brine can penetrate each piece and give it the flavors you want in a pickled vegetable.
I rounded up a couple of attractive food storage jars with seals since I was not going to heat process this batch of refrigerator pickles. I liked the shapes and sizes available. The one pictured here has a capacity of 67-ounce ounces, a wee bit over two quarts. I picked up a smaller one, too. It holds a smidge more than a quart. I’ll use it to make a jarful for a gift.
For this refrigerator pickle recipe, you start with raw veggies; you do not need to blanch the vegetables. I began by cutting two very large carrots into sticks using my crinkle cutter. Next, I separated about half a head of cauliflower, cut into florets, and did the same with a bunch of broccoli.
I had a strangely shaped green pepper that was beginning to turn red. I seeded the whole thing and cut it into strips. I swear it looked like the love child of a pepper and a toucan. Right? You see a toucan, don’t you?
I had also purchased some cute little sweet peppers, and I seeded and split them in two lengthwise. Finally, I peeled three large cloves of garlic and snipped several heads of dill in various sizes.
Looking back, I wonder where my head was when I failed to add some slices of sweet onion! They would have been so delicious on a burger! Next time, I won’t forget!
I put the garlic, black peppercorns, and about a tablespoon of pickling spices in the bottom of the jar. (I was keeping things very simple for my first try at making refrigerator pickles!) Next, I began to pack the jar with veggies.
I tried to distribute the colors to make it look pretty. As it got close to being full, I slid pepper strips in the skinny spots and tucked in the dill. The dill heads are so cute and cooperative, folding up like little umbrellas as I tucked them into place.
While I was packing the jar, I put the brine on the stove. The amount of brine I’d need was a little bit of guesswork, but I followed a recipe for two quarts of refrigerator pickles. It will depend on how tightly the jar is packed. I used two cups of water and two and one-half cups of white vinegar along with two tablespoons of kosher salt, a scant 1/4 cup of sugar, and a few flakes of red pepper.
I brought the mixture to a boil long enough for the salt and sugar to dissolve. Then I used a canning funnel to carefully pour the boiling hot brine over the contents of the jar. The vegetables need to be completely submerged, and if they are not, use a wooden spoon to push the veggies down into the brine. If that doesn’t do it, mix up a little more vinegar and water and add it to the jar, but leave about 1/2 inch of space between the contents and the lid.
Let the jar sit on the countertop for an hour or two. The contents should be at room temperature before you put the jar in the fridge. The pickled veggies will develop more flavor as they sit in the refrigerator. They will keep well in the refrigerator for three weeks or more, but ensure the vegetables stay submerged in the pickling brine and keep them in the refrigerator; they are not shelf-stable.
The flavors will intensify somewhat as they sit in the fridge.
Quick and easy refrigerator pickles using nearly any fresh, crisp garden vegetable in a customizable brine.
See the accompanying post for all the ways you can customize these pickles to create the flavor profile you want!
Here are some things you can add to make the perfect flavor to tickle your palate!
Almost any crisp garden vegetable works well. Try cucumbers, carrots, cauliflower, green beans, bell peppers, onions, radishes, celery, asparagus, or zucchini. A colorful mix makes the jars especially pretty.
No. Any clean glass jar with a tight-fitting lid will work for refrigerator pickles. Mason jars are simply convenient because they seal well and are easy to stack in the refrigerator.
When kept refrigerated, these pickles usually stay fresh and crisp for 3 to 4 weeks. Always use a clean utensil to remove vegetables and discard them if they develop an off smell or appearance.
You'll get the best flavor after about 24 hours, but they're even better after 2 to 3 days as the vegetables soak up the brine.
Fresh dill is my favorite, but parsley, thyme, oregano, or a sprig of rosemary each give the pickles a different personality. Garlic and peppercorns are wonderful additions, too.
Yes! They're one of my favorite ways to rescue a handful of vegetables before they go to waste. Even if you only have enough for one jar, it's worth making.
Definitely! 😎A colorful jar of homemade refrigerator pickles tied with a ribbon makes a thoughtful gift for anyone who enjoys summer produce!
If your garden is overflowing or the farmers market tempted you into buying more than you planned, here are a few more of my favorite ways to preserve, freeze, pickle, and enjoy fresh produce all season long.
Peach Jam- Golden peach jam you can make any day of the year using fresh or frozen peaches!
Dilly Green Beans - Easy refrigerator pickled green beans with dill. Make them one jar at a time when you have extra green beans.
Corn Relish -Corn relish captures the cheerful colors of summer and the crunch of fresh celery, peppers, onion, and corn in a wonderfully tangy, slightly salty vinegar and sugar syrup.
Jalapeño Jelly - Jalapeño Jelly is beautiful and mysteriously both sweet and hot. Wonderfully versatile and makes a great gift!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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