No Cook Refrigerator Pickles
My Dad used to make no cook refrigerator pickles all summer long with cucumbers and onions from the garden and this year, in honor of his passing, I decided to make them for myself! His recipe was pretty much vinegar, water, cucumbers and onions with a few seasonings - but I jazzed it up to make it my own.
Ingredients
This is for one quart jar - multiply for the # of cucumbers or jars you have!
- 1 thinly sliced cucumber medium sized
- 1/4 thinly sliced red onion
- 1 tbsp salt
- 2 tsp sugar
- 1 tsp minced garlic
- 1 tsp dill seed (fresh dill is better)
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 bay leaf
- 1/2 cup water
- 1/2 cup white or cider vinegar
Instructions
- Fill a jar with cucumbers, onions and all spices. Stuff them in tight if you like!1 thinly sliced cucumber, 1/4 thinly sliced red onion, 1 tbsp salt, 2 tsp sugar, 1 tsp minced garlic, 1 tsp dill seed, 1 tsp coriander seeds, 1 tsp mustard seeds, 1 bay leaf
- Pour water to fill half the jar and then pour vinegar until the jar is full.1/2 cup water, 1/2 cup white or cider vinegar
- Lid the jar tightly and - over the sink - shake the jar until the brine is mixed throughout the jar.
- Refrigerate up to 2 months - eat after 2 days!
Notes
- This recipe is for one quart jar of pickles. Slice up all your veggies and separate into whatever containers you're using and increase as needed.
- Use pickling or regular cucumbers!
- Use red or white onions (I like red!)
- You can also use a packet of pickling spice and divvy between your jars if you like.
- If you don't have one of the seeds - it's fine - again my Dad's were super simple - it will still taste good!
- If using jarred minced garlic, go heavy on it!
- Taste after 2 days and see if you like it - adjust sugar, salt, vinegar as needed!
Nutrition
Serving: 10slicesCalories: 18kcalCarbohydrates: 3.4gProtein: 0.5gFat: 0.2gSodium: 874mgPotassium: 80mgFiber: 0.4gSugar: 1.9gCalcium: 18mg
Tried this recipe?Let us know how it was!