Description
Crisp and tangy sweet refrigerator pickles perfect for sandwiches or snacks, made with cucumbers and onions soaked in a sweet brine.
Ingredients
Scale
- 3 cups (300 g) thinly sliced cucumbers
- 1 cup (80 g) thinly sliced white or yellow onion
- 1 1/2 cups (355 ml) white vinegar
- 1 1/2 cups (300 g) granulated sugar
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon celery seed
- 1/21/2 teaspoon mustard seed
- 1/21/2 teaspoon ground turmeric
- 1 tablespoon water (optional, for brine consistency)
Instructions
- Slice Cucumbers & Onions: Start by slicing the cucumbers and onions as thin as you can. A mandolin works wonders for consistent slices that really soak up the brine flavor. You will know they are ready when they are uniformly thin and look almost translucent. Just be careful with your fingers, those blades can be sharp!
- Make the Brine: In a small saucepan, combine white vinegar, granulated sugar, and your choice of spices (salt, celery seed, mustard seed, and ground turmeric). Heat it until the sugar dissolves and the mixture looks clear. You will get a sweet, tangy aroma filling your kitchen. Just make sure not to let it boil too much, or you could end up with a stronger vinegar taste.
- Combine in a Jar: Layer the sliced cucumbers and onions in a jar, then pour the warm brine over them. Press the veggies down gently so they are fully submerged. It should feel full and slightly liquidy. Just a tip: not pressing them down might mean some slices will not absorb the brine well.
- Chill in the Fridge: Pop that jar in the fridge for at least four hours. You will want to let those pickles soak up all that yummy flavor. When you open the fridge later, they should be nice and cool with a subtle scent rather than overbearing vinegar. If you cannot wait, just be aware they may not be as flavorful.
- Enjoy Your Pickles: Once chilled, serve your sweet refrigerator pickles! The crunch should be satisfying and they should taste balanced and refreshing. If you find they are a bit strong on the vinegar, remember you can always adjust the next batch with less vinegar or a touch more sugar.
Notes
- Storage Tips: Refrigerator pickles will keep for up to several weeks in an airtight container in the refrigerator.
- Expert Tips: Slice cucumbers as thin as possible to absorb the brine flavor.
- Use a mandolin for consistent and quick slicing.
- Let sliced cucumbers and onions rest overnight in the fridge for optimal flavor.
- Reheating Instructions: Not applicable, these pickles are served cold.
- Serving Suggestions: Serve with sandwiches or burgers. Pair with a charcuterie board. Use as a topping for tacos or salads.
- Recipe Variations: Add red pepper flakes for heat. Experiment with dill for a different flavor. Incorporate garlic for a more robust taste.
- Ingredient Notes: Select fresh garden cucumbers for the best taste. If the cucumbers seem too thick, aim to slice them consistently as thinly as possible, ideally under 1/8 inch for better brine absorption. When preparing the brine, adjusting the sugar by adding an extra tablespoon can help counteract any overpowering vinegar flavor. If the onion flavor is too strong, consider using a smaller amount or trying a sweeter onion variety for a milder taste. If you find the pickles not sweet enough for your taste, adding a bit more sugar at the start can help create that desired sweetness.
Nutrition
- Serving Size: 1/3 cup
- Calories: 106
- Sugar: 27g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg