Quick Refrigerator Pickles

Life without pickled foods is just no fun! While I love a big jar of locally-made pickles, I also love a big jar of my homemade Quick Refrigerator Pickles. Read on to learn how to make them!

Let’s Get Picklin’

Until about 3 or 4 years ago, I had never pickled a single thing. And now I just can’t stop. Not just becuase I love pickled food, but because my whole family does. So it  makes sense to just keep going. 🙂

Quick Refrigerator Pickles

Here’s the deal though, I only do quick, refrigerator pickling. That’s because I don’t have the space, time or patience to can a bunch of stuff. So refrigerator pickling is where it’s at for me. Which works out fine. I make smaller batches, but that means I get more opportunities to be creative with what and how I pickle stuff. Fun, right?

Quick Refrigerator Pickles | sarahaasrd.com

You Get Picklin’

Here’s the deal, you can pickle stuff in so many ways. This is just one of those ideas. Feel free to have fun with liquid you use and the foods that you add. Most vinegars work well and most veggies do too. You can also had some spices, whole or ground, and fresh/dried herbs too. It’s just so much fun! Don’t believe me? Watch me make them on IGTV or YouTube!

 

Print
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Quick Refrigerator Pickles | sarahaasrdn.com

Quick Refrigerator Pickles


  • Author: Sara Haas
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 12 servings 1x

Description

Looking for some yummy, tangy pickles to put on sandwiches or enjoy as a snack? These Quick Refrigerator Pickles are IT!


Scale

Ingredients

  • 3 (2 ounces each) small cucumbers
  • ½ cup water
  • ½ cup distilled vinegar
  • ½ teaspoon salt
  • 2 teaspoons granulated sugar
  • ½ teaspoon dried minced onion
  • ½ teaspoon dried dill

Instructions

  1. Thinly slice the cucumbers. 
  2. Place the water, vinegar, salt and sugar into a pint canning jar and stir until sugar and salt are dissolved. Stir in the onion and dill then add the sliced cucumbers. Push cucumbers down into liquid.
  3. Cover with a lid and refrigerate until ready to eat. Use within 1 week.

  • Category: Condiment