Quick Pickled Cucumbers | Easy Refrigerator Pickles Recipe (2024)

FAQs

How long does it take to pickle a cucumber in fridge? ›

Cover the cucumbers with the chilled brine. Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month. These pickles will disappear quickly and you'll likely get requests for more.

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

To make refrigerator dill pickles, mix sliced cucumbers with vinegar, salt, sugar, dill, garlic and onion. Put them in a jar with a tight lid. Shake the jar a couple of times a day for five days. The pickles will be ready to eat in five days to one week.

Refrigerate. Close the jar, give it a good shake, then refrigerate, shaking occasionally. Refrigerator pickles are ready to eat after 2 hours, but best after a full day. ENJOY!

They are basically vegetables that are pickled and stored in the fridge in a brine of salt, vinegar, and water (sometimes sugar). The process takes a few minutes (my recipe takes 40 minutes), and once refrigerated, you can enjoy the tangy cukes the next day! And they will last in the fridge for up to 2 months.

For best quality, pickle fruits or vegetables within 24 hours of harvest, or refrigerate for no more than a few days. Remove all blossoms from cucumbers and cut a 1/16-inch slice from the blossom end. The blossoms contain enzymes that can cause softening of the final product.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Use this BA-endorsed formula as a brine base for pretty much everything: Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan.

Soaking cucumbers in ice water for four to five hours prior to pickling is a safer method for making crisp pickles. Another safe option for firming pickles is Pickle Crisp®),a product containing calcium chloride; use according to the manufacturer's instructions.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Can bacteria grow in vinegar in pickles? ›

Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment.

Sterilizing jars and standing over a steamy water bath for hours is not the most pleasurable way to spend a summer day! You can skip that whole process and make the next best thing – refrigerator pickles.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.

Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.

How long does it take for cucumbers to become pickled? It takes a solid 72 hours to get them prime pickled form. But you can of course eat after a day or so – but the longer the better!

Food Safety and Storage. Wash hands before and after handling fresh produce. For the highest quality pickle, plan to pickle within 24 hours of picking. Use only fresh, blemish-free cucumbers.

Start harvesting pickler cucumbers when they are 2 to 3 inches long, and don't let the fruit grow to more than 4 or 5 inches long. Picklers tend to flabbiness in the middle when allowed to get too big. None is particularly long-lived in the fridge.