Refrigerator Sweet Pickles
These refrigerator sweet pickles are an easy homemade Scandinavian-style pickle. Simple to toss together, sweet as can be, and crisp as your favorite pickles from childhood. And there's no hot-processing canning required as these simply stay in the fridge.
Equipment
- One half-gallon jar or two 1-quart glass jars with lid(s) and rubber seal(s), washed with soap and hot water
Ingredients
- 3 large cucumbers (weight will vary), peeled if desired
- 1 small white onion, very thinly sliced
- 5 large sprigs fresh dill
- 1 1/4 cups granulated sugar
- 2 cups white wine vinegar
- 1 teaspoon sea salt
Instructions
- Thinly slice the cucumbers, using a mandoline or handheld slicer if you have one.
- Layer the cucumbers, onion, and dill in the jar(s).
- If you're a laid back sort of home cook, simply pour the vinegar, sugar, and salt into the jar(s), screw on the lid, and shake well until the sugar begins to dissolve. It won't completely dissolve and that's okay. If you're a sorta precise, take-no-chances sort of home cook, stir together the sugar, vinegar, and salt in a large measuring glass or bowl until the sugar begins to dissolve. It won't completely dissolve and that's okay. Pour the mixture into the jar(s) and screw on the lid.
- Stash the jar(s) of pickles in the fridge for up to 1 month—but we bet they won't last nearly that long. You can try them as soon as 6 hours if you're the impatient sort although the longer the pickles remain in the fridge, the more intense the flavor.
☞ TESTER TIP: We found around 3 or 5 days to be the optimal waiting period before diving into your jar of pickles. By this time the dill will have mellowed, the sweetness remains noticeable, and the crunch remains pronounced.
Nutrition
Serving: 2tablespoons | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Fiber: 1g | Sugar: 4g