These refrigerator pickles are made with a rainbow of vegetables, including cucumbers, zucchini, summer squash, carrots, and radishes in a quick brine. No more waiting days or weeks before you partake.
Forget canning. Also known as refrigerator pickles, these refrigerator pickles don’t require the typical patience and water processing of traditional pickles. Nope. Just slice some veggies, cram them in some jars, pour the pickling liquid over the top, and stash them in the fridge. That’s it. Actually, okay, to be honest, that’s not quite it. You’ve also got to somehow resist consuming them all in in a single sitting.–Renee Schettler Rossi
- Quick Glance
- 25 M
- 1 D
- Makes two 1-pint jars
- 1 English (or other seedless) cucumber
- 1 medium yellow squash
- 4 tablespoons canning-and-pickling salt
- 1 long, slender, medium carrot
- 2 pink, purple, or red icicle radishes, or 10 round red radishes
- 4 fresh dill sprigs
- 1 cup cider vinegar (5% acidity)
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon dill seeds
- 2 cups cold water
- 1. Rinse and scrub the vegetables. Score the cucumber and squash lengthwise along the side with a fork, leaving furrows in the peel on all sides. (This will result in scalloped edges when the vegetables are sliced.) Trim and discard the stem and blossom ends of the cucumber and squash and then cut the veggies into slices 1/8 inch thick. Place in a colander in the sink, sprinkle with 2 tablespoons salt, and gently toss. Let drain for 30 minutes.
- 2. Meanwhile, peel the carrot and cut the carrot and radishes into slices 1/8 inch thick. Toss together with the drained cucumber and squash.
- 3. Place 2 dill sprigs in each of 2 clean (1 pint) jars or nonreactive containers with lids. Pack the sliced vegetables in the jars, leaving 1/2 inch of headspace.
- 4. In a 1 1/2-quart stainless steel saucepan over medium-high heat, bring the vinegar, sugar, lemon juice, dill seeds, remaining 2 tablespoons salt, and water to a boil, stirring until the sugar and salt dissolve.
- 5. Pour the hot vinegar mixture over the vegetables to cover. You may have extra brining liquid, which you can either reserve to pickle more vegetables you find in your vegetable bins or discard. Screw the lids onto the jars.
- 6. Refrigerate for at least 24 to 72 hours before serving, depending on how intense a pickle flavor you prefer. They’ll taste a touch salty after just 24 hours and if you want a truly pronounced pickle flavor you’ll want to wait until day 5 or more. You can stash the quick pickles in the refrigerator for up to 3 weeks—if you can resist that long!