Are you ready to ditch the store-bought pickles and embark on a culinary adventure that results in the crispiest, most tangy sweet pickles you've ever tasted? This old-fashioned refrigerator sweet pickle recipe is incredibly easy, requires no canning, and delivers unbelievably delicious results in just a few days. Perfect for adding a homemade touch to your sandwiches, burgers, or simply enjoying as a crunchy snack, these pickles are a guaranteed crowd-pleaser. Let's get started!
Ingredients:
- 4 cups pickling cucumbers, small and firm (about 1 pound)
- 1 cup white vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1/2 teaspoon turmeric (for color, optional)
- 2 cloves garlic, smashed
- 1 small red onion, thinly sliced (optional)
Instructions:
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and trim off the blossom ends. If using larger cucumbers, you can slice them into spears or smaller chunks. For optimal crispness, consider using a pickle weight (a small, clean plate weighted down with a jar filled with water) in the jar.
Step 2: Combine the Brine
In a medium saucepan, combine the vinegar, water, sugar, salt, celery seed, mustard seed, and turmeric (if using). Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool completely. This cooling step is important; adding hot brine to cucumbers can make them soft.
Step 3: Pack the Pickles
Pack the cucumbers tightly into a clean glass jar. Add the smashed garlic cloves and sliced red onion (if using) to the jar.
Step 4: Add the Brine and Refrigerate
Once the brine has cooled completely, pour it over the cucumbers, ensuring they are fully submerged. If necessary, add more water to ensure the cucumbers are covered. Seal the jar tightly with a lid and refrigerate for at least 24 hours, or up to 2 weeks for the best flavor development. The longer they sit, the more flavorful they become!
Tips for the Best Refrigerator Pickles:
- Cucumber Selection: Choose firm, small cucumbers for the best results. Avoid using large or overly mature cucumbers as they tend to be less crisp.
- Brine Cooling: Don’t skip the cooling step! Hot brine will soften your pickles.
- Crispness: For extra-crisp pickles, soak the cucumbers in ice water for 30 minutes before packing them into the jar. The pickle weight mentioned earlier also helps significantly with preserving crispness.
- Experiment with Spices: Feel free to experiment with other spices, such as dill seeds, black peppercorns, or red pepper flakes, to customize the flavor of your pickles.
Variations:
- Dill Pickles: Add 1/4 cup fresh dill sprigs to the jar along with the cucumbers and garlic.
- Spicy Pickles: Add a few slices of fresh jalapeño or a pinch of red pepper flakes to the brine for a spicy kick.
- Bread and Butter Pickles: Reduce the vinegar slightly and increase the sugar for a sweeter pickle.
Nutritional Information (per serving, approximate):
Serving size will depend on the number of pickles consumed. The nutritional information will vary based on the size of the cucumbers and the amount of brine used. Generally, these pickles are low in calories and fat and are a good source of sodium. It's always recommended to check specific nutritional information based on your ingredients and serving size using a nutrition calculator.
This old-fashioned refrigerator sweet pickle recipe is a fantastic way to enjoy homemade pickles without the hassle of canning. The tangy, sweet, and crunchy pickles will elevate any meal or snack. Give it a try and let us know how much you enjoy these delicious, healthy, and easy-to-make pickles!