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Refrigerator Pickles
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Refrigerator Pickles

These pickles are made in the jars with hot brine and no need for boiling in a water bath. Just cool then refrigerate. Ready to eat in about a week!
Prep Time1 hour
Keyword: cucumbers, pickles, vegetables
Servings: 6 pints

Equipment

  • 6 1 pint canning jars with two-part lid or screw-top jars

Ingredients

  • 2-1/2 cups white vinegar
  • 1-1/2 cups water
  • 3 Tbsp. dry pickling spice*
  • 2 Tbsp. granulated sugar, or more to taste
  • 1 Tbsp. table salt (not iodized) about 1-1/2 Tbsp if using Kosher salt
  • 1 tsp. red pepper flakes (optional)
  • 2 lbs. pickling cucumbers, whole or cut lengthwise, or sliced in rounds
  • 8-12 oz. green beans, trimmed
  • 2-3 medium carrots, cut in thin strips
  • pearl onions and/or peeled garlic cloves (optional)

Instructions

  • Place jars  in a large pot with enough water to cover. Bring to a boil for 10 minutes. Turn off heat and use jars while still hot. If using two-piece canning lids, bring to a simmer in a separate pot for a few minutes; it's best not boil the flat, rubber lined canning lids.
  • Bring vinegar, water, pickling spices, salt and sugar to a boil for 1 minute. Reduce heat to low so brine stays hot.
  • Remove jars from water and drain. Pack vegetables into jars, alternating a variety of ingredients for a pleasing appearance. Each jar can be a different combination — like green beans, garlic and tarragon; cucumber chips and red onion; or just plain pickled carrots. Have fun with it!
  • Ladle hot brine with the spices into jars, filling to 1/4-inch from top. Wipe rims with a clean damp cloth then screw tops on. Turn jars upside down for 5 minutes to start a seal. Turn right side up and let stand undisturbed until cool. Lids probably will seal but should be refrigerated for safest storage even if the top feels sealed (doesn't indent when pressesd). 
    Inverted pickles
  • Refrigerate for 2 weeks for flavors to blend and fully pickle the vegetables. Store refrigerated for several months.
    Refrigerator Pickles

Notes

*Kitchen Notes:

Some recipes use distilled water to prevent the brine from turning cloudy. I used tap water and the brine is crystal clear, but it might depend upon your water supply.
Pickling spice is sold in jars in the supermarket spice section or with canning supplies. Or make your own with a variety of whole spices such as mustard seeds, whole peppercorns, coriander seeds, dill seeds, allspice.  The amounts do not need to be specific, but I used roughly equal parts of each.
If you taste the pickles after a few days and they are too vinegary, add a few teaspoons water or sugar to taste. The vegetables will absorb the new brine.