Don’t let your cucumbers go bad or freeze in the fridge. Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Make an extra batch to top off grilled burgers, diced for fresh tartar sauce, as the perfect side to a simple sandwich or just a quick, tangy snack. The pickling liquid can be used with other vegetables as well such as beets, onions and carrots depending on the season. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
How to Make It
Step 1
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Step 2
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Step 3
Note: Pickles may be stored in the refrigerator for up to one month.
Chef's Notes
These pickles are your summer cookout must-have. This quick and easy topping is perfect for any burger, chicken sandwich, or even for a fish fry.
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