Authentic Amish Refrigerator Pickles
These refreshing and tangy refrigerator pickles are a classic Amish recipe that requires no canning. Made with fresh cucumbers and a simple vinegar brine, they are perfect for snacking or as a side dish.
Equipment
- 4 pint-sized glass jars with lids
- 1 mixing bowl
- 1 small saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 8 medium cucumbers About 2 pounds.
- 1 medium onion Thinly sliced.
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons pickling salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 clove garlic Sliced (optional).
- Fresh sprigs dill (optional).
Instructions
- Wash the cucumbers thoroughly. Cut them into slices or spears according to your preference.
- In a large mixing bowl, combine the sliced cucumbers and onions. Set aside.
- In a small saucepan, bring the vinegar, water, sugar, pickling salt, mustard seeds, celery seeds, and turmeric to a simmer over medium heat. Stir until the sugar and salt dissolve completely. Remove from heat and let the brine cool for a few minutes.
- Pour the cooled brine over the cucumber and onion mixture until they are fully submerged. If using garlic and dill, add them to the jars.
- Pack the cucumber mixture into the glass jars, making sure to distribute the brine evenly among the jars.
- Seal the jars with lids and refrigerate for at least 24 hours to allow the flavors to meld. For best results, let the pickles sit for 3-5 days before enjoying.
- Serve the pickles cold as a delightful crunchy snack or side dish.
Notes
These refrigerator pickles can last up to 2 months in the refrigerator.
Feel free to adjust the spices according to your taste preferences.
If desired, add red pepper flakes for a spicy kick.