These Easy Amish Refrigerator Pickles are crisp, tangy, and super simple to make! A mix of cucumbers, onions, and a sweet vinegar brine makes them hard to resist.
I love how these pickles are ready in just a few hours! You can snack on them right away or keep them in the fridge for later. Perfect for burgers or just munching! 🥒
Key Ingredients & Substitutions
Cucumbers: Kirby cucumbers are best for this recipe because they are crunchy and have fewer seeds. If you can’t find them, you can use English cucumbers or any other firm cucumber variety. Just keep the skin on for extra texture!
Onion: A regular yellow onion works well, but you can also use red onion for a colorful twist. If you prefer a milder taste, try using green onions instead.
Vinegar: I recommend using white vinegar for a clean taste. If you’d like a different flavor, apple cider vinegar can also work, though it may add a fruity note.
Pickling Salt: If you don’t have pickling salt, kosher salt is a good substitute. Just make sure it’s non-iodized to help maintain the crispness of the pickles.
Spices: The mustard and celery seeds add great flavor, but if you don’t have them, you can skip them or use a bit of dill instead. For extra heat, use more crushed red pepper flakes to your liking!
How Do I Keep My Pickles Crisp?
To ensure your pickles stay nice and crunchy, start by properly preparing the cucumbers. Trim the blossom ends, as they contain enzymes that can make the cucumbers soft. Cutting them into spears or chips also helps maximize their crunch.
- Soak your cucumbers in ice water for an hour before making the pickles to firm them up even more.
- Use fresh, firm cucumbers. The fresher the cucumbers, the better the final pickles will taste.
- Don’t skip the salt in the brine; it helps with texture and flavor.
- Let the pickles cool completely before refrigerating, and ensure they are fully submerged in the brine to prevent air from causing sogginess.
Easy Amish Refrigerator Pickles
Ingredients:
For the Pickles:
- 6 to 8 medium cucumbers (preferably Kirby or pickling cucumbers), sliced into spears or chips
- 1 medium onion, thinly sliced
For the Brine:
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tablespoons pickling salt or kosher salt (non-iodized)
- 1 tablespoon sugar (optional, for a slightly sweet touch)
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
For Flavor:
- 3 to 4 garlic cloves, peeled and smashed
- Fresh dill sprigs (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus a chilling time of at least 4 to 6 hours, or overnight for the best flavor. It’s a quick way to enjoy homemade pickles that will last for up to 2 weeks in the fridge. Perfect for snacking or as a side dish!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly under cold water. Trim off the blossom ends, as this will help maintain their crispness. Slice the cucumbers into your preferred shape—either spears or chips. Thinly slice the onion as well.
2. Layer the Vegetables:
In a large bowl or a clean gallon-sized glass jar, layer the cucumber slices and onion. Make sure to distribute them evenly so each jar has a good mix.
3. Make the Brine:
In a medium saucepan, combine the vinegar, water, pickling salt, sugar (if using), mustard seeds, celery seeds, and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
4. Combine and Cool:
Once the brine is boiling, carefully pour it over the layered cucumbers and onions, ensuring that everything is fully submerged in the liquid. Add the smashed garlic cloves and fresh dill sprigs on top for extra flavor.
5. Refrigerate:
Let the mixture cool to room temperature, then cover the jar or bowl with a lid or plastic wrap. Place it in the refrigerator for at least 4 to 6 hours—overnight is best—for the flavors to meld together.
6. Enjoy Your Pickles:
Your Easy Amish Refrigerator Pickles are ready to enjoy! They can be served as a tangy snack, side dish, or burger topping. Store them in the fridge for up to 2 weeks and relish the fresh, crisp flavors!
FAQ for Easy Amish Refrigerator Pickles
Can I Use Other Types of Cucumbers?
Absolutely! While Kirby cucumbers are ideal for their crispness, you can also use English cucumbers or any firm cucumber variety. Just keep the skins on to maintain texture and flavor!
How Can I Adjust the Sweetness?
If you prefer your pickles on the sweeter side, you can increase the sugar to 2 tablespoons or more, depending on your taste. Alternatively, omit the sugar entirely for a tangier flavor profile.
How Long Do These Pickles Last in the Fridge?
These refrigerator pickles can be stored in an airtight container in the fridge for up to 2 weeks. Make sure they’re always submerged in the brine for best preservation.
What If I Don’t Have Pickling Salt?
No worries! You can use kosher salt as a substitute. Just be sure it’s non-iodized, as iodized salt can affect the pickles’ crunchiness. Avoid table salt, which can be too fine and make the brine overly salty.
