Traditional fermented pickles don't use vinegar. Instead they rely on a saltwater brine for beneficial bacteria to naturally create lactic acid and probiotics. So technically, refrigerator pickles are not fermented. But they are tangy. A quick way to determine if store-bought pickles are fermented or not is to look at the list of ingredients: if it has vinegar in it, it's not fermented. If it says salt, water, and spices (but no vinegar) then it's fermented.
I have a slightly more detailed recipe on how to make dill pickles, but this one is even easier. Mostly because it requires fewer ingredients to gather together. Pickling cucumbers, kosher salt, and white vinegar is all you need.
Feel free to add some fresh chopped dill or other pickling ingredients. I just wanted to show you the fastest and simplest way to pack your fridge with pickles. I also add 1 teaspoon of honey to my pickles, and this is optional; I like my pickles to have a slightly sweet, relish-like taste to them. To keep it pure, you may want to use distilled water or water that is not chlorinated to lacto-ferment your pickles. Either way, they taste great!
Here are some tips on making pickles:
- Wash and dry your jars, preferably in the dishwasher so they're free of stray mold and bacteria
- Scrub or remove any bad spots on your cucumbers
- The brine is what protects you from getting sick, so don't reduce the amount of salt or vinegar.
Refrigerator Pickles {quick & easy}
Ingredients
- 8 large Kirby pickling cucumbers
- 4 teaspoon kosher salt or pickling salt
- ½ cup white vinegar
Instructions
- Slice the pickles. I slice them about ¼ inch (.635 cm) thick.
- Divide the pickles and remaining ingredients between 2 quart-size jars, or jars that will fit the pickles with some room to spare.
- Shake the jars to distribute the salt and vinegar mix. The liquid will be quite low, but give it a few hours while the salt extracts more water from the cucumbers.
- Place the jars in the refrigerator. Shake the jars after an hour to keep the brine working evenly.
- The pickles will be ready after a few hours, but overnight will get you a full-on pickle.
- Store for a few months in the refrigerator.
Ginny says
Love Refrigerator pickles! If you have access to grape leaves, they help keep your pickles crispy! I just add one to the jar. I also like to add some hot paprika, garlic, and dill to mine. Thanks for sharing your recipes!
Erica says
Wow, great additions! Thank you 🙂
Donna says
Do you keep them in the fridge while waiting or on the counter
Erica says
Yes, keep them in the refrigerator. Geez, just added that 🙂
Allison says
Can you use other vegetables or fruits in the recipe?
Erica says
Yes! See my recipe for Pickled Carrots: https://comfybelly.com/2019/08/pickled-carrots-quick-easy/
Erica says
You have a typo in set 4 - Share I think should say "shake"
Erica says
lol, I have a typo too. Step 4 not set 4.
Erica says
Ha, thank you! That's what I get for doing this late at night!
Erica says
Thank you so much! I'm not finding the "set 4" but maybe I'll see it later when I'm more awake 🙂
Kermitte says
set 4was a typo of the other Erica, not yours.
Thanks for yours recipes
Erica says
Ok 🙂 You're welcome!