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SUMMER is a BUSY TIME: if you have lots of freshly picked cucumbers and zucchini ripening on the vine, here is a super simple way to make Fresh Refrigerator Pickles.
This recipe is super easy quick, ready-to-eat pickles: no canning, no processing
Sometimes the produce is coming in faster than you can deal with it. Here is a super easy way to quickly handle some of your extra cucumbers and zucchini. It is one of those, wow, I should have thought of this earlier!
…..QUICK TIP FOR EASY REFRIGERATOR PICKLES…..
Pickling is a method of food preservation. The acid in the vinegar and the salt in the brine inhibits bacterial growth and thus extends 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:
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 changes on the safety of you food.
FRESH REFRIGERATOR PICKLES:
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.
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.
I love the way the pickles look and crunch when using either the ripple slicer or wavy knife.
Place the sliced cucumbers or zucchini in a colander and rinse. Pat dry.
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, probably will not be around that long as they are refreshingly delicious! Let marinade 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.
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Also, consider growing your own cucumber in either your Greenhouse or Vegetable Garden. I have had wonderful success with High Mowing Seeds. I love the Green Finger or Marketmore Cucumber seeds from High Mowing Seeds.