For those seeking a simple method to preserve fresh summer cucumbers, these homemade bread-and-butter pickles are a necessity. They offer a delightful combination of sweetness, tanginess, and crunchiness, requiring only pantry staples and minimal hands-on time.
This recipe for refrigerator pickles eliminates the need for canning, making it ideal for novices or individuals looking to utilize homegrown or farmers’ market cucumbers.
Within a couple of days of refrigeration, you’ll have crisp, flavorful pickles that are a delightful addition to sandwiches, burgers, charcuterie boards, or enjoyed straight from the jar.
Ingredients
- 1 cup water
- 1 cup white vinegar
- ½ cup sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp whole allspice
- ½ tsp celery seeds
- ½ tsp ground turmeric
- ½ tsp chili flakes, optional
- 500 g pickling cucumbers, ends trimmed, sliced crosswise 5 mm thick
- 1 white onion, sliced 5 mm thick
- 2 cloves garlic
Preparation
Combine water, vinegar, sugar, salt, black peppercorns, mustard seeds, allspice, celery seeds, turmeric, and optional chili flakes in a small pot. Heat over medium heat to a simmer, stirring until sugar and salt dissolve. Remove from heat and let cool for 15 minutes.
In a clean 1-liter Mason jar, tightly pack garlic, onion, and cucumbers.
Gently pour or ladle the warm brine into the jar, ensuring about 1 centimeter of space remains at the top. Ensure the cucumbers and onions are submerged.
Seal the jar with a lid, allow it to cool on the counter for an hour, then refrigerate. While the pickles can be consumed immediately, their flavor will be enhanced after 2 days.
Important: Store the pickles in the refrigerator, where they can be kept for up to 2 months.
Makes one (1-liter) jar of pickles
Created in partnership with CBC Creator Network.