Authentic Amish Refrigerator Pickles
These crisp and tangy Authentic Amish Refrigerator Pickles are a delightful way to preserve cucumbers without canning. This quick recipe leads to delicious, crunchy pickles that are ready to eat after a short time in the refrigerator.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 2 clean glass jars with lids
Ingredients
- 4 cups cucumbers, sliced About 2 large cucumbers.
- 1 cup white vinegar
- 1 cup granulated sugar Adjust for sweeter pickles.
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon celery seeds
- 1 clove garlic, sliced Optional.
- ΒΌ teaspoon ground black pepper Optional.
Instructions
- Start by washing the cucumbers thoroughly. Slice them into thin rounds or spears, depending on your preference.
- In a medium saucepan, combine the vinegar, sugar, water, salt, mustard seeds, dill seeds, celery seeds, and black pepper. Heat over medium heat until the sugar dissolves and the mixture begins to simmer.
- Once the mixture is simmering, remove it from heat. If using garlic, add the sliced garlic to the mixture.
- In a mixing bowl, place the sliced cucumbers.
- Pour the warm vinegar mixture over the cucumbers, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature before transferring it to clean glass jars. Seal the jars with lids.
- Place the jars in the refrigerator. Let them marinate for at least 24 hours for the best flavor, although they can be enjoyed sooner.
Notes
These pickles can be stored in the refrigerator for up to two months.
Feel free to adjust the spices or add other flavorings such as red pepper flakes for a spicy kick.
If you prefer a sweeter pickle, increase the amount of sugar slightly.