Anyone have one they like? I don't want to mess with canning them, because I want them to stay crunchy and they'll be consumed quickly. Also, lacto-fermented pickles have been a disaster for me. Anything like a kosher dill with some heat will be perfect. Thanks in advance.

~ Authentic Amish Refrigerator Pickles~
~Ready to eat in 24 hrs~

6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
Liquid:
1 c cider vinegar
1 c seasoned rice wine vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt

Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!~Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar~You will finish filling the jars with cold tap water~I shake the jar a few times during the 24 hrs to mix~No need to cook it~ Ready to eat in 24 hours.

This is my go to for a starting point, I'll adjust here and there or add other flavors depending on my taste at the time. Works well for all your standard pickled vegetables. Measurements are enough to fill 1 quart jar.

1.5 cups vinegar
1.5 cups water
1.5-2% salt by weight

Bring water/vinegar to a boil, dissolve salt.

2 garlic cloves
2 sprigs fresh dill
1/4 of an onion
Half a jalapeño
1 bay leaf
1 tsp peppercorns

Layer the above ingredients in a quart jar with your vegetable of choice. Pour over the hot brine until covered. Lid the jar and leave on the counter for an hour or two, then move to fridge. Ready in a day or so but will get better if you wait a week.

For quart jar:

1 clove garlic
1 dried red pepper
1 sprig fresh dill w/seed
whole cucumbers

Brine:
1-1/4 cup water
3/4 cup white vinegar
1 TBS pickling salt

Heat brine to a boil, pour over cukes, seal jar and refrigerate.

I busted a few lacto ferments before I switched to vacuum sealer bag fermenting. It's pretty bullet proof.

Everything in the bag. I don't massage the veggies to produce a brine first/just get the salt evenly distributed by stirring gently in a bowl, and vac it down/seal. As the veggies soften a little you can snip a corner and get any additional air out later in the first day.

In a couple days you may have to snip a corner to let out some CO2 and then reseal. When the fermentation stops, or slows sufficiently, transfer to Mason jars and put them in the fridge.

I use a couple wild grapevine leaves per bag to keep things crunchy.

1 part vinegar, 1 part water
Sugar to taste
Get it to boil or high simmer
Shift to jars

Add:
Coriander seeds
Fresh dill
2 cloves of smashed garlic
Salt
Peppercorns
Red pepper flakes

My recipe does not use hot brine for refrigerator pickles. I will post it if I can find it.

HTownAg98 said:

---

I should have also mentioned I don't want sweet pickles.

---

1:1 ratio of water to vinegar
Salt
Sugar

Those are the ingredients for a basic brine.

Heat in a pot until boiling

If you like some heat, put a clove of garlic, tablespoon of black peppercorns, and teaspoon of crushed red pepper on bottom of jar. Put vegetable you want to pickle in the jar.

Once brine is boiling, turn off stove, and pour brine into jar(s).

Seal jars.

Leave jars on counter until they cool to room temperature, which may take 2-3 hours.

Once they've cooled down to room temperature, put in refrigerator.

Everything is ready to eat in 48 hours, but tastes best if left for a week.

Backyard Gator said:

---

HTownAg98 said:

---

I should have also mentioned I don't want sweet pickles.

---

1:1 ratio of water to vinegar
Salt
Sugar

Those are the ingredients for a basic brine.

Heat in a pot until boiling

If you like some heat, put a clove of garlic, tablespoon of black peppercorns, and teaspoon of crushed red pepper on bottom of jar. Put vegetable you want to pickle in the jar.

Once brine is boiling, turn off stove, and pour brine into jar(s).

Seal jars.

Leave jars on counter until they cool to room temperature, which may take 2-3 hours.

Once they've cooled down to room temperature, put in refrigerator.

Everything is ready to eat in 48 hours, but tastes best if left for a week.

---

Use the same method but cut back a little on the vinegar. Also put a couple or three dried chili de arboles in the jar along with some sweet onion and slices jalapeno and let them set on the counter a couple of days before refrigerating. I also pickle bok choy the same way and add a tablespoon or so of gochujang to the bottle and a qtr tsp of powdered ginger. I've pickled cactus pads with just the water, salt, vinegar and a little onion......they'er very good....if you don't mind the slime. Used the same method for green beans, asparagus, carrots, okra

I use the ratio of:

One cup vinegar
One cup water
1 Tbsp sugar (or another sweetener; if I'm doing red onions I like grenadine a la Bobby Flay)
3/4 Tbsp salt

For dill pickles I'll use apple cider vinegar and add fresh dill, mustard seeds, a couple of garlic cloves, black peppercorns, and occasionally a little chopped Calabrian chili. To keep them from getting mushy I add a pinch pickle crisp after I pour the hot brine over the cucumbers and spices. It does a good job of keeping them crisp for a few weeks.

This is what I use… I modify a bit as needed, but stick pretty close to this.
https://www.gimmesomeoven.com/easy-refrigerator-pickles-recipe/

I cut the salt in half but theses are pretty damn good. Got from bbqbretheren.

marubozo
marubozo
is one Smokin' Farker
Dec 8, 2013

#545
Ok, just because the brethren are so damn awesome, here's my pickle recipe. This is my home sized recipe that makes two quart jars or so.

Ingredients
4-6 medium cucumbers, or 8-10 small pickling cucumbers
4 cups water
2 cups white vinegar
8-12 cloves of garlic
6 tablespoons of pickling/canning salt or non-iodized kosher salt
A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
1 teaspoon coriander seed
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon black peppercorns
2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or

jh0400 said:

---

I use the ratio of:

One cup vinegar
One cup water
1 Tbsp sugar (or another sweetener; if I'm doing red onions I like grenadine a la Bobby Flay)
3/4 Tbsp salt

For dill pickles I'll use apple cider vinegar and add fresh dill, mustard seeds, a couple of garlic cloves, black peppercorns, and occasionally a little chopped Calabrian chili. To keep them from getting mushy I add a pinch pickle crisp after I pour the hot brine over the cucumbers and spices. It does a good job of keeping them crisp for a few weeks.

---

I used this, and they turned out very well. The sugar helps tame the acid some. Thanks for sharing.