Sweet And Spicy Refrigerator Pickles

by jerseygirl on September 23, 2013 · 10 comments

picklesTime for a little confession. I have a fear of canning. I have always wanted to try and can my own tomatoes, jams and pickles but I have this little voice whispering botulism to me.  But luckily that little B word has not stopped me from putting food in jars or having a freezer fulled with homemade tomato sauce. Instead I make small batches of pickles and jams and keep them in the refrigerator. One of these days I will try the canning process but right now I am perfecting some refrigerator pickles.

I love these pickles. They are a little sweet, a little spicy and a lot yummy. So yummy that I have eaten half a jar at lunchtime. And don’t even think about the P word as my age is well beyond that.

These pickles are really easy to throw together. They are also much lower in sodium than store bought pickles. They can also be stored in the fridge for a month but mine don’t last anywhere near that. Try making some homemade pickles and you will not want to buy another jar!

pickle jars

5.0 from 2 reviews
Sweet And Spicy Refrigerator Pickles
Author: 
Recipe type: condiment
Cuisine: pickles
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy way to have home made pickles in your refrigerator.
Ingredients
  • 6 cups Kirby cucumbers, sliced
  • 1 cup red peppers, sliced in 1 inch strips
  • 2 jalapenos, seeded and minced
  • 1 TBS sea salt
  • 1 cup white balsamic vinegar
  • ½ cup sugar
  • 1 tsp dried dill
  • ½ tsp celery seed
  • ¼ tsp cayenne pepper
  • ½ cup water
Instructions
  1. Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.
  2. In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.
  3. Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.
  4. Let the pickles sit in the fridge for 24 hours before eating them.

 

{ 9 comments… read them below or add one }

Pamela @ Brooklyn Farm Girl September 23, 2013 at 7:48 pm

I can but I have to be honest, I totally love refrigerated pickles better! They just always taste more crunchier and fresher to me. Your pickles look delicious!

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Sues September 23, 2013 at 7:54 pm

These are so beautiful! I also have a sort of fear of canning, but one of these days I will learn!

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Jamie@Milk 'n' Cookie September 24, 2013 at 12:27 pm

My husband made a batch of homemade pickles last year and they were fantastic! We ate them up waaaaay too quickly! The sweet/spicy combo of flavors you used looks so refreshing. I will definitely be getting cucumbers this weekend so I can try these for myself!

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Kate | Food Babbles September 25, 2013 at 6:23 pm

These pickles sound wonderful! I only recently conquered my fear of canning … as recently as this summer. Turns out, nothing to be nervous about ;) But despite being over my fears, I definitely will be making these refrigerator pickles. Yum!

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Joanne September 26, 2013 at 7:20 am

I totally have a botulism fear as well!! So refrigerator pickles are definitely for me. Definitely want to try this before summer produce is totally gone!

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Kristin @ Dizzy Busy and Hungry! September 27, 2013 at 7:33 pm

I make my own pickles too, but your version is so much more intriguing! Definitely trying this. Thanks for sharing. Pinning!

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vanillasugarblog September 27, 2013 at 10:46 pm

I have that fear too!!
And a few people told me about how NOT safe some of those “2-minute” canning are NOT safe. And one of those people works in a lab! LOL
So I’m with you on this one!

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Jean Reynolds July 6, 2014 at 6:41 pm

Sold! I’m looking for a good sweet/spicy fridge pickle recipe because the 4 pickling cuke plants I grew are producing bushels. Will circle back and share my experience and taste test. Thanks for posting this recipe!

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Jean Reynolds July 7, 2014 at 4:26 pm

OMG Great Pickles with a kick! OK, so I confess I am also afraid of canning – and like you, I get around it with freezing – but the freezer is no help for a bumper crop of pickle cucumbers. I actually planted the cucumbers for a daughter who wanted to take a crack at pickle making. She’s been trying out other recipes with OK results. Yours, however, is the winning recipe! In fact, I will keep planting pickle cukes in my garden just to churn out this recipe through the summer. Thanks Very much for an Outstanding and super easy recipe! (P.S. The pickling solution did not cover the sliced cukes/peppers in the two quart jars the recipe filled, so I did make another 1/2 batch of the solution to fill the jars – not a big deal – may have been the way I measured or packed them into the jars.) Thanks again!

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