These Easy Amish Refrigerator Pickles are crunchy, sweet, and tangy—perfect for snacking or adding to sandwiches! You only need cucumbers, vinegar, and sugar to make this simple treat.
Making these pickles is so quick and fun! Just mix, pour, and let them chill in the fridge. They taste amazing after a day or two, and trust me, you’ll be reaching for the jar often! 😋
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are a must! I prefer using Kirby cucumbers for their crunchiness. If they’re not available, English cucumbers work as a good substitute—just remember to slice them thinly.
Pickling Salt: This salt is designed for pickling and helps maintain the right texture. If you don’t have it, kosher salt can be a suitable replacement, but avoid table salt since it may contain anti-caking agents that can affect the brine.
Vinegar: White vinegar is the go-to for this recipe. If you’re looking for a different flavor, apple cider vinegar can work nicely too! Just keep in mind it will slightly alter the taste.
Spices: The recipe includes turmeric, celery seed, and mustard seed for flavor. If you like things spicy, try adding a pinch of red pepper flakes or use dill seeds instead of mustard seeds for a different twist!
How Do You Ensure Your Pickles Stay Crispy?
The secret to keeping your refrigerator pickles crisp lies in salting the cucumbers at the start. By letting them sit in salt for about 2 hours, you draw out moisture that could make them soggy. Remember to rinse them thoroughly after, as this helps to remove excess salt.
- Slice cucumbers thinly for maximum crunch.
- After salting, rinsing is crucial! This balances the flavor and prevents over-salting.
- Pack the cucumbers tightly in jars. This helps them maintain their texture when soaking in the brine.
Easy Amish Refrigerator Pickles
Ingredients You’ll Need:
For the Pickles:
- 6 cups cucumbers, thinly sliced (about 4-5 medium cucumbers)
- 1/3 cup pickling salt or kosher salt
For the Brine:
- 2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 teaspoon turmeric powder
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 teaspoon whole cloves (optional)
- 4 cups water
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 2 hours to allow the cucumbers to sit in salt and another 24-48 hours in the fridge after assembling. Altogether, you’ll need a little patience, but the wait is worth it for these flavorful pickles!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by placing the sliced cucumbers in a large bowl. Sprinkle the pickling salt over the cucumbers and toss them well to ensure they’re well-coated. Let the cucumbers sit for about 2 hours. This process helps draw out excess moisture and keeps them crunchy!
2. Rinse and Drain:
After the cucumbers have sat in the salt, rinse them thoroughly under cold water to remove any excess salt. Drain them, and set aside. This step is crucial to ensure your pickles are not overly salty.
3. Make the Brine:
In a large pot, combine the white vinegar, granulated sugar, turmeric powder, celery seed, mustard seed, cloves (if using), and water. Heat this mixture over medium-high until it comes to a boil. Stir a bit to help dissolve the sugar, and once it’s boiling and all the sugar is dissolved, remove it from heat.
4. Pack the Jars:
Next, take your rinsed cucumber slices and pack them tightly into clean glass jars or containers. Make sure not to leave too much space between the cucumbers; this will help them soak up the brine flavor better.
5. Pour in the Brine:
Carefully pour the hot brine over the cucumbers, ensuring they’re fully submerged. If needed, use a spoon to gently press the cucumbers down to make sure they stay under the brine.
6. Cool and Refrigerate:
Allow the jars to cool to room temperature. Once cooled, cover them tightly and place them in the refrigerator. It’s best to let them chill and marinate for at least 24-48 hours before enjoying them, as this allows the flavors to develop beautifully!
7. Enjoy Your Pickles:
Your Easy Amish Refrigerator Pickles can be stored in the fridge for up to 3 weeks. Use them as a tasty side dish, a crunchy topping for sandwiches, or just for a snack whenever you crave something pickled!
Enjoy your crisp, sweet, and tangy Amish-style refrigerator pickles!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cucumbers for This Recipe?
Yes! While Kirby cucumbers are preferred for their crunch, you can also use English cucumbers. Just make sure to slice them thinly for the best texture in your pickles.
How Do I Adjust the Sweetness of the Pickles?
If you prefer sweeter pickles, feel free to increase the sugar in the brine by a quarter to a half cup more. Conversely, if you want them less sweet, you can decrease the sugar slightly. Just remember that this will affect the overall flavor balance!
Can I Make These Pickles Spicy?
Absolutely! To add some heat, you can include a pinch of crushed red pepper flakes or some sliced jalapeños to the jar before pouring in the brine. Adjust the amount to fit your spice preference!
How Should I Store Leftover Pickles?
Store any leftovers in the refrigerator in an airtight container. They’ll keep well for up to 3 weeks. Just make sure they remain submerged in the brine to maintain their crunch and flavor.
