Fresh Refrigerator Pickles | Quick Tips for Extra Cucumbers
Summer is Busy: If you have many fresh cucumbers and zucchini, here’s an easy way to make refrigerator pickles.
Easy Fresh Refrigerator Pickles:
Sometimes, the vegetables come in faster than you can handle them.
It’s one of those moments when you think, “I should have done this sooner!”
This recipe is for super easy, quick, ready-to-eat pickles: no canning, no processing
Pickling is a method of food preservation. The acid in the vinegar and the salt in the brine inhibit bacterial growth and thus extend the food value.
These quick pickles are not meant to be stored on your pantry shelf.
They are for a quick solution to the immediate problem of what to do with extra cucumbers that are ripening quickly on the vines in your vegetable garden or in your greenhouse.
If you always wanted to try your hand at making pickles, start here:
FRESH REFRIGERATOR PICKLES:
First of all, you will need to have some type of brine from store-bought pickles.
SPECIAL NOTE: Reuse the brine ONLY one time. Do NOT reuse over and over.
Always double-check all canned foods. If you see any mold growth, discard the entire batch. It simply is not worth taking any chances on the safety of your food.
Step #1:
Sort your fresh produce to make sure there are no bruises or blemishes. Wash your fresh cucumbers or zucchini. Make sure to remove any bad spots.
Step #2:
If the outside skin is in good condition, leave the peels on, or if you like, you may peel the cucumbers or zucchini with a potato peeler.
Step #3:
Slice your produce about 1/4″ thick. I really like using my fancy Ripple Slicer or Wavy Knife
I love the way the pickles look and crunch when using either the ripple slicer or wavy knife.
Step #4:
Place the sliced cucumbers or zucchini in a colander and rinse. Pat dry.
Step #5:
Place your slices in your jar of pickle juice… I really like using Woodstock Bread & Butter Pickle Juice. Store the jar in the refrigerator.
These fresh refrigerator pickles will last 1 to 2 weeks in the refrigerator. But they probably will not be around that long, as they are refreshingly delicious!
Let it marinate for 24 hours for the flavor to develop, or if you cannot wait, they are pretty tasty right away!
Please Note: Never reuse pickle brine for canning.
You must always start with fresh vinegar and ingredients if you are going to can your pickles for long-term storage.
MAKE YOUR OWN BREAD & BUTTER PICKLE BRINE:
Add the following ingredients in a large pan:
- 2 cups white vinegar
- 1 & 1/2 cups sugar
- 1/2 cup diced red & green sweet peppers
- 1/4 cup diced onion
- 2 Tablespoons Whole Mustard Seeds
- 1/2 teaspoon salt
- 2 teaspoons of each of the following:
- Celery Seed
- Mustard Seed
Bring the above mixture to a boil until the sugar is totally dissolved.
Cool completely.
Add your cucumber slices to your canning jar and pour liquid over the fresh slices. Screw on the lid and store in the refrigerator.
These will last for 1 to 2 weeks.
Make Sure to Read:
Also, consider growing your own cucumber in either your Greenhouse or Vegetable Garden. Marketmore Cucumber organic seeds are a great place to start!
We use bamboo stakes and wire cages for the extra needed support for all our cucumber and vining plants.
