Crunchy, Quick, and Delicious. The Best Homemade Fridge Pickles Recipe
If you’re starting to try to get into the world of making things at home instead of buying from the store or learning some preserving skills, starting that journey with something straightforward like fridge pickles is the way to go! Fridge pickles are a great stepping stone for those who aren’t quite ready to start canning, but have a desire to make fresh foods last longer ( or if you love pickles!) When making fridge pickles, you know exactly what ingredients are going to go into them, and have complete control over adjusting flavors! They also, despite not being shelf-stable, can last up to 6 weeks in the fridge! I don’t know about you, but I’d definitely get through them before 6 weeks! Here’s how to make them!
Ingredients: (This recipe is for a pint-sized jar)
- 3 pickling cucumbers
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp kosher salt
- 1/4 tbsp peppercorn
- 1/4 tbsp mustard seed
- A clove of garlic finely chopped
- a pinch of sugar
- 4-6 sprigs of fresh dill
Instructions:
- Make sure the jar you’re using is completely clean. It doesn’t have to be a canning jar since we arent actually canning with this recipe.
- Chop your 3 cucumbers into slices and place in your jar
- Put your dill and chopped garlic into the jar aswell
- In a pot, pour your water, vinegar , salt, peppercorn, mustard seed, and sugar. Mix this all together and place on stovetop
- Bring your pot to a simmer. You want to see that the salt has dissolved
- Take off heat and allow to cool until its just warm
- Pour your brine into the jar, making sure to cover all the contents inside.
- Screw your lid on and I like to write the date I made them on top.
- Keep in your fridge and wait a week before opening up to eat.
- Enjoy your pickles ! They can last about 6 weeks in the fridge.
