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No Cook Refrigerator Pickles Recipe

No Cook Refrigerator Pickles Recipe
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★★★★★

4.9 from 18 reviews

This No Cook Refrigerator Pickles recipe offers a quick and easy way to enjoy tangy, crunchy pickles without the need for canning. Sliced cucumbers and onions are combined with a flavorful mixture of vinegar, sugar, salt, and celery seed, then refrigerated to marinate and develop their classic pickle taste. Perfect for sandwiches, burgers, or as a tangy snack.

Ingredients

Scale

Pickle Ingredients

  • 8 cups medium-sliced cucumbers (about 4 large)
  • 1 medium yellow onion, sliced into half rings (or red onion for more color)

Pickling Brine

  • 2 cups white vinegar
  • 4 cups sugar
  • ¼ cup salt
  • 2 tablespoons celery seed
  • Minced garlic, to taste (optional)

Instructions

  1. Slice the vegetables: Thinly slice the cucumbers and onions (yellow or red) into half rings or rounds as preferred to allow the brine to penetrate thoroughly.
  2. Prepare the jar: Combine the cucumber and onion slices in a clean half-gallon jar or any container with a leak-proof lid for marinating.
  3. Make the brine: In a bowl, mix together white vinegar, sugar, salt, celery seed, and minced garlic if using.
  4. Heat the brine: Warm the vinegar mixture on the stove or in the microwave until it’s just about to boil, which helps dissolve the sugar and salt completely.
  5. Stir the brine: Continuously stir until the sugar and salt have fully dissolved and the mixture is uniform.
  6. Cool the brine: Allow the brine to cool to room temperature before adding it to the cucumber and onion mixture to prevent softening the vegetables.
  7. Combine and refrigerate: Pour the cooled vinegar mixture over the cucumber and onion slices in the jar, ensuring they are fully submerged.
  8. Marinate: Seal the jar tightly and refrigerate. Allow pickles to develop their flavor for at least two to three days before enjoying. They will keep well for up to two weeks refrigerated.

Notes

  • For extra crunch, you can add grape leaves or horseradish leaves if available.
  • Adjust the sugar to vinegar ratio for a sweeter or more tart pickle according to taste.
  • Use fresh, firm cucumbers such as Kirby or pickling cucumbers for the best texture.
  • These pickles must be kept refrigerated and are not shelf-stable like canned pickles.
  • Add minced garlic carefully as it can impart a strong flavor; start with a small amount.
  • Red onions add a colorful twist and a slightly sweeter taste.

Nutrition

Keywords: No Cook Pickles, Refrigerator Pickles, Quick Pickles, Easy Pickled Cucumbers, Homemade Pickles

Find it online: https://nayabaker.com/no-cook-refrigerator-pickles-recipe/