Mom’s Refrigerator Sweet Pickles
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Calories
95 kcal
-
Course
Condiments
-
Cuisine
American
Mom’s Refrigerator Sweet Pickles
Description
This pickle recipe begins by thinly slicing cucumbers, onions, and diced green bell peppers, then tossing them with pickling salt to draw out excess moisture. After draining, a hot brine is made by dissolving sugar with white vinegar and celery seed. The warm brine is poured over the vegetables along with fresh dill, then covered and refrigerated.
The pickles develop a crisp yet tender bite with a sweet and tangy flavor profile balanced by the herbal note from dill and the slight crunch of celery seed. This quick refrigerator pickle method produces pickles without canning, ready to eat in about two days.
These sweet pickles are well-suited for sandwiches, burgers, or as a tangy side to various meals. Their texture and sweetness provide a refreshing contrast to savory dishes.
The recipe notes suggest using a mandoline slicer for consistent thin slices to achieve uniform texture and flavor absorption. Once made, the pickles can be kept refrigerated for up to three weeks.
Ingredients
- 7 cups cucumber ends of cucumbers discarded, thinly sliced
- 1 cup onion chopped into smaller pieces if desired, thinly sliced
- 1 cup green bell pepper diced
- 1 tablespoon pickling salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 tablespoon celery seed
- dill big sprig, fresh
Instructions
- Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain well. (I use a Benriner mandoline for thin, even slicing.)
- Meanwhile, in a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Whisk rapidly until sugar dissolves completely.
- Remove saucepan from heat. If you like a crisper pickle, let brine cool to room temperature (If you want to speed up the cooling, pour the brine into a separate bowl and place in the fridge or freezer to cool down quickly). Otherwise, just pour the hot brine over the cucumber mixture - this is what I usually do!
- Add the dill and fold everything to combine. Place a lid on the bowl and refrigerate for 2 days before eating, to let flavors mingle. Eat straight from the bowl, or transfer to jars if desired. Pickles keep well for up to 3 weeks.
Notes
- Slice cucumbers thinly and evenly; using a mandoline slicer aids this process.
- Refrigerate pickles for 2 days to allow flavors to develop before eating.
- Pickles can be stored in the refrigerator for up to 3 weeks.
- Pour hot brine over cucumbers for softer pickles, or wait for it to cool if a crisper texture is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 95kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Sodium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
