There is always a jar of sweet and spicy refrigerator pickles in my fridge. No matter what time of year, cucumbers are always available to make this recipe!
Time 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.
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. They are really easy to make this way with no special equipment needed. I use canning jars but any type of glass jars will do. Canning jars can be bought by the case as this is an inexpensive way to have plenty of pretty little jars to put vegetables in.
I love these pickles. They are a little sweet, a little spicy and a lot yummy.
So yummy that I could eat the whole jar and just forget about the sandwich at lunchtime. We can always have the chicken cordon bleu sandwich for dinner after eating a whole jar of pickles for lunch.
Refrigerator pickles are so easy to make!
These pickles are really easy to throw together. I buy a bag of baby cucumbers at my farmers market and put these pickles together in 20 minutes.
The hardest part is waiting 24 hours to eat them. After making them, be sure to keep them in the fridge for 24 hours as all the delicious flavors get soaked into the cucumbers. I know that's a hard thing to do but it will be well worth it. I actually hide them in the back of the fridge to forget about them for a few days. Then my jar of crisp pickles is ready.
What pairs well with these sweet and spicy pickles?
There is nothing like homemade refrigerator pickles next to a grilled cheese sandwich. Refrigerator pickles are good next to almost every sandwich I eat. I have never served them with peanut butter and jelly sandwiches. That might be one sandwich I don't recommend eating pickles with.
My Brunch burgers do not get served without these!
Are Refrigerator Pickles Healthy?
Cucumbers are healthy but store bought pickles can contain lots of sodium.
These refrigerator pickles are much lower in sodium than jarred pickles from the store. You can control the sodium even further by adding less salt than this recipe calls for. I've tried them with less salt and they are still very good. I also use sea salt instead of table salt because I like the coarse texture and I use a lesser amount of salt.
The pickles also have red peppers and jalapeno peppers in them giving an extra added vegetable which is never a bad thing. The slight sweetness comes from sugar but I tried my latest batch with some splenda and it worked great. You could really use any other low calorie sweetener if you want to cut down on the sugar.
Pickled cucumbers can be stored in the fridge for a month but mine do not last anywhere near that. Try making some homemade pickles and you will never want to buy another jar again!
Sweet And Spicy Refrigerator Pickles
- 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
- 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.
- 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.
- Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.
- Let the pickles sit in the fridge for 24 hours before eating them.