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EASY REFRIGERATOR PICKLES

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Pickles are a no-fail canning project, and preserving summer’s crunchy cucumbers means you can enjoy them any time. These Easy Refrigerator Pickles are addictive, whether served alongside barbecue or chopped to accompany other dishes.

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REFRIGERATOR PICKLES INGREDIENTS 

Cucumbers

Onions 

Vinegar 

Fresh tarragon 

HOW TO MAKE PICKLES

  1. Wash and dry cucumbers. Place in a large dish and sprinkle the salt over them. Leave overnight.
  2. Wipe each cucumber with a clean dry towel and leave to dry in a cool place for 6 hours.
  3. Place the cucumbers in the jar (rinse the jars and wipe them dry prior use; do not pack too tightly.
  4. Place tarragon (wash and dry prior use), onions and peppercorns in the jar.
  5. Bring water, vinegar, sugar and salt to boil. Pour the mixture into the jar to entirely cover the cucumbers.
  6. Leave the jars uncovered until cooled completely. Seal the jar. Place in the refrigerator for 2-4 weeks.

If the fresh tarragon is unavailable, you could use dried tarragon (1/4 tsp). 

I hope you will love this Easy Refrigerator Pickle because it’s:

Easy to make

Simple

and classic!

Other recipes to try:

How to make pesto

How to make tomato sauce

Vegan creamy salad dressing

 

easy pickles
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Easy Refrigerator Pickles

Pickles are a no-fail canning project, and preserving summer's crunchy cucumbers means you can enjoy them any time. These Easy Refrigerator Pickles are addictive, whether served alongside barbecue or chopped to accompany other dishes. 
Course Appetizer
Cuisine American
Keyword easy pickles
Prep Time 30 minutes
Cook Time 14 days
Servings 1
Calories 228kcal
Author Plant-basedRecipes

Ingredients

  • 2 1/4 lb cucumbers
  • 1 tbsp salt
  • 2 springs fresh taragon
  • 4 babay onions
  • 5 peppercorns
  • 4 cups water
  • 1/4 cup vinegar
  • 1 tbsp salt
  • 2 tbsp sugar
US Customary - Metric

Instructions

  • Wash and dry cucumbers. Place in a large dish and sprinkle the salt over them. Leave overnight.
  • Wipe each cucumber with a clean dry towel and leave to dry in a cool place for 6 hours.
  • Place the cucumbers in the jar (rinse the jars and wipe them dry prior use; do not pack too tightly.Place tarragon (wash and dry prior use), onions and peppercorns in the jar.
  • Bring water, vinegar, sugar and salt to boil. Pour the mixture into the jar to entirely cover the cucumbers.Leave the jars uncovered until cooled completely.
  • Seal the jar. Place in the refrigerator for 2-4 weeks.
     

Nutrition

Calories: 228kcal | Carbohydrates: 46g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14022mg | Potassium: 1399mg | Fiber: 7g | Sugar: 38g | Vitamin A: 738IU | Vitamin C: 33mg | Calcium: 186mg | Iron: 2mg

   

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