Made from common garden vegetables, along with a few pantry staples, these no cook Amish refrigerator pickles are perfect for summer munching. Just like grandma made them!
As late summer hits, and the garden produce starts rolling in, I love to make these simple Amish refriegerator pickles to keep in the fridge. Consisting of common garden vegetables such as cucumbers, bell peppers, and onions, growing what you need for this recipe is within the reach of even beginning gardeners. You can also easily make these pickles from ingredients purchased at a store or farmers market.
This recipe does not require any cooking or special home preservation equipment.
I have to thank my Grandma for this one. Hurray for grandmas!
Amish Refrigerator Pickles
Batch Size: 4-5 quarts of pickles
- 7 Cups Cucumbers, sliced
- 2 Green Bell Peppers, cored and sliced
- 1 cup White Onions – peeled and sliced
- 2 Tablespoons Salt
- 1 cup White Vinegar
- 1/2 tsp. Celery Seed
- 2 cups Sugar
Prepare the Vegetables
Prepare vegetables. Fill a large bowl with ice cubes. Add cucumber slices then sprinkle them with the salt. Stir to combine.
Allow the cucumbers to sit in the ice until the ice has melted. Drain but do not rinse.
Mix the Pickle Brine
Prepare brine by mixing together vinegar, sugar, and celery seed in a large plastic storage container (a 4 quart ice cream pail works great) or glass mason jar.
Add the drained cucumbers to the brine and stir.
Lastly, cover and refrigerate the batch. After 24 hours stir the pickles again. Repeat the stirring daily until the 4th day.
Finally, the pickles are now ready to eat.
These Amish refrigerator pickles will keep several months in the fridge.*
* Pickling is a process for preserving food, and with the added benefit of refrigeration these pickles have a hefty shelf life. Always be sure to check with your local university extension office or professional canning publications for the most recent recommendations on safe food storage.