So fun to make – and delicious to eat. Pickles are stored in the refrigerator – no special equipment required. Chock full of flavor from the brine with mustard seeds, red pepper flakes and freshly cracked black pepper. Low in salt & sugar too! Gourmet quality you proudly make in your kitchen in less than 30 minutes.
Refrigerator pickles are easy to make, and there’s no need for kettle steamers, special jars, and vacuum-tight lids.
Low in sodium and sugar – but packed with flavor! Sliced carrots and onions add layers of flavor ~ and garlic, red pepper flakes, brown mustard seeds (more pungent than yellow ones) and freshly ground black pepper adds just the right zest.. and heat!
My Mantra: Many things from your own kitchen are more flavorful, healthful, and nutrient dense than store-bought. Pickles are no exception.
Ingredients in a major supermarket brand:
cucumbers, water, distilled vinegar, salt, calcium chloride, alum, natural flavors, yellow #5, sodium benzoate (to preserve freshness), polysorbate 80. Contains Yellow #5.
Convinced? Preservatives, artificial colors and flavors (natural flavors are not natural, but chemicals) surround perfectly healthy cucumbers. YUCK!! Farmers’ market vendors, made from locally grown cucs with “real ingredients” is where to purchase pickles if you have a craving. But, I love making my own, playing around with ingredients to produce the perfect, crunch and tangy bite.
Persian Cucumbers with their thin skins, are seedless and are available all year round – they make wonderful pickles!
When bumper crops of Kirby cucumbers are freshly picked, they will work wonderfully in this recipe too.
The finished cucumbers will become more pickled and flavorful as they age.
Make an extra batch to have on hand for topping all of your summer burger creations, fold into a homemade tartar sauce or add layers to your favorite sandwiches.
Perfect for gift giving! I absolutely love to bring homemade glass jars of pickles to friends and family.