Description
These sweet and tangy refrigerator pickles are easy to make and require no canning, providing a crunchy addition to sandwiches, burgers, and salads.
Ingredients
Cucumber and Onion Preparation
- 2 pounds Pickling cucumbers (Small, firm cucumbers stay crunchy.)
- 1 medium Yellow onion, thinly sliced (For that classic deli style bite.)
- 1.5 tablespoons Kosher salt (For the cucumber soak.)
- Ice as needed Ice (To cover the cucumber slices.)
Brine Ingredients
- 1 cup White vinegar (For the sharp tang.)
- 0.5 cup Apple cider vinegar (For a softer, slightly fruity tang.)
- 0.75 cup Sugar (Provides the signature sweetness.)
- 1.5 teaspoons Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Turmeric (For color and subtle flavor.)
- 0.25 teaspoon Red pepper flakes (Optional, for added spice.)
Instructions
Preparation
- Slice the cucumbers into 1/8 inch to 1/4 inch rounds and thinly slice the onion.
- Put cucumbers and onion in a bowl, sprinkle with kosher salt, and toss. Cover with ice and let sit for 1 to 2 hours.
- Rinse and drain the cucumber and onion well with cold water. Let sit in a colander for 5 minutes.
Brine Making
- In a medium pot, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes.
- Bring to a gentle simmer, stirring until the sugar dissolves.
Mixing
- Carefully add the drained cucumber and onion mix to the pot and simmer for 2 minutes.
- Use clean jars to spoon the cucumber mixture and pour brine over to cover.
Storage
- Let jars cool to room temperature, cover, and refrigerate. Good after 4 hours but better overnight.
Notes
These pickles keep well for 3 to 4 weeks in the refrigerator. If brine gets cloudy or pickles get slimy, discard.
- Prep Time: 2 hours
- Cook Time: 5 minutes
- Category: Condiment, Side Dish
- Cuisine: American