These quick Refrigerator Pickles are the perfect mix between fresh crunchy cucumbers and the sour zing of a pickle we all know and love. They come together in under an hour and just get better with time!
Quickie Pickies to the rescue!
Refrigerator pickles infused with the delightful combination of rice wine vinegar and maple syrup offer a unique twist to traditional pickling. The tangy sweetness of the vinegar harmonizes with the rich, natural sweetness of maple syrup, resulting in a well-balanced and appetizing brine. Stored in the fridge, these pickles develop a crisp texture and a delightful fusion of flavors that elevate any dish or snack they accompany. Not only do they come together in under an hour but they just keep getting better and better while they sit in the fridge!
What you’ll need for these Refrigerator Pickles
- Small cucumbers – either Kirby or Persian work best
- Water
- Rice wine vinegar
- Maple syrup
- Salt
- Pepper
- Fresh dill fronds
- Garlic
- Shallots
How to make Fridge Pickles!
Slice your cucumber in chips using a ruffle chip cutter.
Mix together your water, rice vinegar, salt, maple syrup and pepper in a measuring bowl preferably with a spout until your salt is mostly dissolved.
To the bottom of a 32 oz glass jar, add your sliced shallot, cucumbers and garlic.
Stuff the dill fronds in around everything, then add your liquid.
Make sure everything is covered by liquid, place a lid on top and stick in the fridge for at least 1 hour.
I like to wait 3-4 hours, or better yet the next day for all the flavors to come together!
Watch how to make these super quick refrigerator pickles from this video!
Tips for making Refrigerator Pickles
The best type of pickles to use for pickling are Kirby or Persian. You want them to be small, have thin skin and firm flesh.
Make sure you cut off the ends of the pickles if you want to slice them in spears. The end sometime’s retains bacteria from the flower and can make your pickle smooshie.
I like to use a ruffle cutter for mine to get a better flavor (the ruffles help the juices soak in). I use this one from Amazon.
You can eat these pickles in about an hour, but I like to wait 3 hours for them to really start taking on flavor. They last up to 3 weeks in the fridge!
What else is on the menu?
- Confit Potatoes
- Smoked Salmon Tartine with Roasted Tomatoes
- Couscous Salad with Garlic Confit Dressing
Refrigerator Pickles
Equipment
- 1 ruffle cutter
Ingredients
- 7-8 small cucumbers
- 1 cup water
- 1 cup rice vinegar
- 2 tsp salt
- 2 tbsp maple syrup
- 1 shallot thinly sliced
- 2 cloves garlic peeled and smashed
- 1/4 tsp fresh cracked pepper
- 4-5 fresh dill fronds
Instructions
- Slice your cucumber in chips using a ruffle chip cutter. Mix together your water, rice vinegar, salt, maple syrup and pepper in a measuring bowl preferably with a spout until your salt is mostly dissolved.
- To the bottom of a 32 oz glass jar, add your sliced shallot, cucumbers and garlic. Stuff the dill fronds in around everything, then add your liquid. Make sure everything is covered by liquid, place a lid on top and stick in the fridge for at least 1 hour. I like to wait 3-4 hours, or better yet the next day for all the flavors to come together!
Notes
- The best type of pickles to use for pickling are Kirby or Persian. You want them to be small, have thin skin and firm flesh.
- Make sure you cut off the ends of the pickles if you want to slice them in spears. The end sometime’s retains bacteria from the flower and can make your pickle smushie.
- I like to use a ruffle cutter for mine to get a better flavor (the ruffles help the juices soak in). I use this one from Amazon.
- You can eat these pickles in about an hour, but I like to wait 3 hours for them to really start taking on flavor. They last up to 3 weeks in the fridge!
