Amish Refrigerator Pickles
This easy recipe for Amish Refrigerator Pickles uses just a handful of ingredients, and is adapted from an old-fashioned Amish recipe.
Print
Pin
Servings: 1 Quart
Calories: 58kcal
Ingredients
- 3 cups sliced cucumbers kirby or pickling cucumbers are best, but you can use english cucumbers
- 1 medium bell pepper finely sliced (about ¾ cup)
- 1 small onion finely sliced (about ½ cup)
- ½ cup cider vinegar or white vinegar
- 1 cup white sugar
- ½ teaspoon celery seed
- ½ teaspoon whole mustard seeds
- 1 tablespoon salt canning salt preferred
Instructions
- Combine the cucumber, green pepper, and onion in a large bowl. Pack them into a quart jar or two pint jars.
- Add the cider vinegar, white sugar, celery seed, mustard seeds, and salt into a medium saucepan. Whisk to combine. Heat over medium heat, stirring until the sugar is dissolved.
- Remove the brine from the heat and allow it to cool for 5-10 minutes.
- Pour the brine evenly over the vegetables (distributing between 2 jars if used). This will fill about ½ to ¾ of the jars.
- Pour in cool filtered water to cover the cucumbers completely, leaving about 1 inch of headspace in the jar, OR use a fermentation weight to submerge the vegetables under the brine.
- Top the jars with a lid and shake them gently or turn them upside down to distribute the brine.
- Chill in the refrigerator for at least 1-3 days before serving. If possible, shake the jars gently a few times during the first 24 hours.
- Your finished refrigerator pickles should last 2-4 weeks when stored in an airtight container in the refrigerator. Enjoy!
Notes
Larger batch: Feel free to double the recipe and store it in one half-gallon size jar OR two quart jars.
With white vinegar: Just swap the cider vinegar for an equal amount of white vinegar.
Without sugar: Leaving out the sugar completely would make for a very strong taste, although you can reduce it by half OR use an alternative sweetener that measures cup for cup with sugar.
Using cucumber spears: Cut your cucumbers into spears instead! This still allows the brine to soak through in just a few short days, but offers an alternative shape.
Using dill: Add a few sprigs of dill weed and a dill frond (seed head) to the jar. Add 1-2 cloves of peeled garlic if desired.
Nutrition
Serving: 1/4 cup | Calories: 58kcal | Carbohydrates: 14g | Sodium: 398mg | Sugar: 13g