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Pregistry’s Friday Recipe: Quick Refrigerator Pickles

If you think that homemade pickles require months of storage in a dark cellar, think again!

These easy and delicious pickles can be ready to eat the same day you start making them, thanks to an ice bath that speeds things up considerably!

We used Kirby cucumbers, which are traditionally used for pickles, but your garden variety cuke will work just fine!

We love these on burgers, sandwiches and fried chicken!

Quick Refrigerator Pickles:

  • 1 pound Kirby cucumbers, cut into 1/4″ thick slices
  • 1 large onion, thinly sliced
  • 1/4 cup kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup white vinegar
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • Pinch of celery seed

Place the cucumber and onion slices, along with the salt, in a large bowl. Mix well to combine and cover with ice. Let stand on the counter for 2 hours.

Place the sugar, vinegar and spices in a large pot and bring to a boil. Drain the cucumbers and onions, add to the pot and bring back to a boil. Immediately remove from heat and let cool. They will be ready to eat in a few hours. Store covered, in the fridge.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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