Are you tired of the same old snacks and looking for a tangy twist to add some excitement to your day? Look no further! Refrigerator pickles are the perfect solution. Not only do they require minimal effort, but they can be flavored in countless ways to suit any taste. From sweet and spicy to classic dill, there’s a pickle recipe out there for everyone.
In this article, we’ll explore 18 tangy refrigerator pickle recipes that are sure to become your new go-to snacks. From crunchy carrot sticks to flavorful daikon radish, each recipe is designed to satisfy your cravings and leave you wanting more. So, grab some cucumbers, carrots, or whatever your heart desires, and let’s get pickling!
Spicy Garlic Dill Refrigerator Pickles
Add a burst of flavor to your meals with these spicy garlic dill refrigerator pickles, perfect for snacking or adding crunch to sandwiches and salads. This easy recipe requires minimal effort but yields big results.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (30 g) pickling spice blend
– 3 cloves garlic, minced
– 1 tsp (5 mL) Dijon mustard
– 1/2 tsp (2.5 mL) salt
– 1/4 tsp (1.25 mL) black pepper
– 1/4 tsp (1.25 mL) red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine cucumbers, vinegar, sugar, pickling spice blend, garlic, mustard, salt, black pepper, and red pepper flakes (if using).
2. Let the mixture sit at room temperature for 24 hours.
3. After 24 hours, refrigerate the pickles until chilled, at least 4 hours or overnight.
Cooking Time: 24 hours (plus chilling time)
These pickles will keep in the refrigerator for up to 6 months. Enjoy!
Honey-Sweetened Bread and Butter Pickles
Add a touch of honey sweetness to your traditional bread and butter pickles with this simple recipe. Perfect as a snack, side dish, or topping for sandwiches and burgers.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release excess water.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a medium saucepan, combine sugar, vinegar, honey, and melted butter. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes or until the pickling liquid has thickened slightly.
5. Pack the cucumber mixture into clean glass jars, leaving about 1/2 inch (1 cm) headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator for up to 6 months.
Cooking Time: 10 minutes
Quick Korean-Inspired Spicy Cucumber Pickles
Get a burst of refreshing flavor with these spicy pickles that blend the sweetness of cucumbers with the boldness of Korean chili flakes.
Ingredients:
– 4-6 Kirby cucumbers, sliced into 1/8-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 2 teaspoons Korean chili flakes (gochugaru)
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10-15 minutes to draw out excess moisture.
2. Rinse the cucumber slices with cold water, then drain well.
3. In a medium saucepan, combine vinegar, water, sugar, and Korean chili flakes. Bring to a boil over high heat, stirring until sugar dissolves.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they’re fully covered.
5. Seal jars tightly and refrigerate for at least 24 hours or up to 3 weeks.
Cooking Time: 10 minutes (plus time for pickling)
Tangy Turmeric Ginger Carrot Sticks
A flavorful twist on classic carrot sticks, these tangy treats are perfect for a quick snack or as a side dish.
Ingredients:
– 4 large carrots, peeled and cut into sticks
– 2 tbsp olive oil
– 1 tsp ground turmeric
– 1 tsp grated fresh ginger
– 1 tsp apple cider vinegar
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together olive oil, turmeric, and ginger.
3. Add the carrot sticks to the bowl and toss to coat evenly with the spice mixture.
4. Line a baking sheet with parchment paper and arrange the carrot sticks in a single layer.
5. Drizzle apple cider vinegar over the carrots and sprinkle with salt to taste.
6. Roast for 20-25 minutes or until tender and slightly caramelized.
Cooking Time: 20-25 minutes
Classic Dill Pickle Spears with Black Pepper
A simple and flavorful recipe that brings out the best of traditional dill pickles. This method yields crunchy, tangy pickle spears with a perfect balance of sweet and sour flavors.
Ingredients:
– 4-6 fresh dill pickle spears
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh dill weed or chopped fresh dill, for garnish (optional)
Instructions:
1. In a large bowl, combine vinegar, water, sugar, salt, and black pepper. Stir until the sugar and salt dissolve.
2. Add the pickle spears to the brine, making sure they are fully submerged.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Remove the pickles from the brine, letting them dry slightly on paper towels before serving. Garnish with fresh dill weed or chopped fresh dill, if desired.
Cooking Time: None required; pickle spears can be served chilled or at room temperature.
Sweet and Spicy Chili Lime Radish Pickles
Elevate your snack game with these addictive pickles that balance sweet and spicy flavors. Perfect for topping tacos, sandwiches, or enjoying as a crunchy side dish.
Ingredients:
– 4 cups thinly sliced radishes
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tablespoons chili flakes
– 1 tablespoon lime juice
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine radish slices and salt. Let it sit for 30 minutes to allow the radishes to release their excess moisture.
2. Drain and rinse the radish mixture with cold water.
3. In a saucepan, combine vinegar, water, sugar, chili flakes, and lime juice. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the radish mixture into clean glass jars, leaving about 1 inch (2.5 cm) headspace. Pour the hot pickling liquid over the radishes, making sure they are completely covered.
6. Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld together.
Cooking Time: 10 minutes
Apple Cider Vinegar Pickled Red Onions
Add a tangy twist to your recipes with these pickled red onions, infused with the warm spices and sweetness of apple cider vinegar.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– Salt, to taste
Instructions:
1. In a medium saucepan, combine apple cider vinegar, water, brown sugar, cinnamon, and allspice.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack the sliced onions into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the onions, leaving about 1 inch of space at the top.
5. Season with salt to taste.
6. Let the mixture cool to room temperature before refrigerating.
Cooking Time: 10 minutes
Note: Allow the onions to chill in the refrigerator for at least 24 hours before serving. They will keep for up to 2 weeks in the fridge. Enjoy!
Miso-Glazed Quick Pickled Daikon
Add a burst of flavor and crunch to your meals with this easy-to-make Miso-Glazed Quick Pickled Daikon recipe. This sweet and savory condiment is perfect for topping burgers, sandwiches, or serving as a side dish.
Ingredients:
– 1 large daikon radish, peeled and thinly sliced
– 1/2 cup (120ml) rice vinegar
– 1/4 cup (60g) granulated sugar
– 2 tablespoons miso paste
– 1 tablespoon water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together rice vinegar, sugar, and miso paste until dissolved.
2. Add sliced daikon to the marinade and let it sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
3. Preheat oven to 400°F (200°C).
4. Remove daikon from marinade, letting any excess liquid drip off.
5. Line a baking sheet with parchment paper and arrange daikon slices in a single layer.
6. Bake for 20-25 minutes or until slightly caramelized and tender.
7. Garnish with sesame seeds and chopped scallions if desired.
8. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Jalapeño and Pineapple Refrigerator Pickles
These pickles combine the spicy kick of jalapeños with the sweetness of pineapple, creating a unique and addictive snack. Perfect for topping tacos or using as a condiment for your favorite dishes.
Ingredients:
– 1 cup thinly sliced jalapeños
– 1 cup thinly sliced fresh pineapple
– 1/2 cup (125 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (60 g) water
– 1 tsp (5 ml) pickling spice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine jalapeños, pineapple, vinegar, sugar, water, and pickling spice.
2. Stir until the vegetables are evenly coated with the liquid.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours to allow the flavors to meld.
4. After 24 hours, give the mixture a good stir and adjust the seasoning if needed.
5. Store the pickles in an airtight container in the refrigerator for up to 6 months.
Cooking Time: None! These pickles are refrigerator-made, so they don’t require any cooking time.
Garlicky Pickled Green Beans with Mustard Seeds
Add a tangy twist to your snack routine with these crispy and flavorful pickled green beans. A perfect combination of sweet, sour, and savory, this recipe is sure to become a favorite.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon mustard seeds
– 1/4 teaspoon black peppercorns
Instructions:
1. In a large bowl, combine green beans, garlic, and salt.
2. In a small saucepan, bring vinegar, sugar, and mustard seeds to a boil over medium-high heat.
3. Pour the hot pickling liquid over the green bean mixture and let it sit at room temperature for at least 30 minutes or refrigerate overnight.
4. Just before serving, add black peppercorns and toss gently.
Cooking Time: None! This recipe is quick-pickling, meaning you can enjoy it within an hour of preparation.
Maple-Bourbon Pickled Cherries for Cheese Boards
Maple-Bourbon Pickled Cherries for Cheese Boards: Sweet and Tangy Perfection
Elevate your cheese boards with these sweet and tangy pickled cherries infused with the richness of maple syrup and bourbon. Perfect for pairing with creamy cheeses, crackers, and charcuterie.
Ingredients:
– 1 cup fresh or frozen cherries, pitted
– 1/2 cup pure maple syrup
– 1/4 cup bourbon whiskey (or substitute with apple cider vinegar)
– 1 tablespoon pickling spice blend (optional)
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine cherry pits, maple syrup, bourbon, and pickling spice blend (if using). Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10-12 minutes or until the mixture has thickened slightly.
3. Add salt and stir to dissolve.
4. Pack the cherries into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the cherries, making sure they are fully covered.
5. Let cool to room temperature before refrigerating for at least 24 hours to allow flavors to meld.
Cooking Time: 10-12 minutes
Note: Store pickled cherries in the refrigerator and use within a week.
Thai-Inspired Pickled Shallots with Lemongrass
Add a burst of flavor to your dishes with these aromatic pickled shallots, infused with the warmth of lemongrass. Perfect for topping salads, sandwiches, or using as a condiment.
Ingredients:
– 1 large shallot, thinly sliced
– 1 stalk lemongrass, bruised
– 1/2 cup (120 ml) vinegar (such as white wine or apple cider)
– 1/4 cup (60 ml) water
– 1 tablespoon sugar
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a medium saucepan, combine sliced shallots, bruised lemongrass, vinegar, water, and sugar.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the shallots are tender and lightly pickled.
3. Remove from heat and let cool slightly. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids.
4. Let the mixture sit at room temperature for at least 2 hours or overnight in the refrigerator to allow the flavors to meld.
5. Store the pickled shallots in an airtight container in the refrigerator for up to 1 week. Garnish with cilantro leaves, if desired.
Cooking Time: 12 minutes
Smoky Paprika Pickled Cauliflower Florets
Add a tangy twist to your meals with this flavorful and colorful side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tbsp smoked paprika
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions:
1. In a large bowl, whisk together vinegar, water, smoked paprika, salt, black pepper, and garlic powder.
2. Add the cauliflower florets to the bowl and toss to coat evenly with the pickling liquid.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
4. Before serving, give the cauliflower florets a good stir and adjust the seasoning if needed.
Cooking Time: 4 hours (or overnight)
Quick Pickled Grapes with Rosemary and Thyme
Elevate your snacks and appetizers with this unique and flavorful recipe that combines the sweetness of grapes with the earthy notes of rosemary and thyme. Perfect for a quick and easy addition to your next gathering.
Ingredients:
– 1 cup red or green grapes, halved
– 1/2 cup white wine vinegar
– 1/4 cup water
– 2 tablespoons honey
– 2 sprigs fresh rosemary, chopped
– 1 sprig fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. In a small saucepan, combine vinegar, water, and honey. Bring to a simmer over medium heat.
2. Reduce heat to low and add chopped rosemary and thyme. Let steep for 5 minutes.
3. Add grape halves to the pickling liquid and cook for an additional 2-3 minutes, or until grapes are coated and slightly tender.
4. Remove from heat and season with salt and pepper to taste.
5. Let cool to room temperature before serving.
Cooking Time: 10-12 minutes
Lemon Zest and Fennel Pickled Zucchini Coins
Elevate your summer gatherings with this refreshing twist on traditional pickles. Thinly sliced zucchinis are infused with the brightness of lemon zest, the crunch of fennel, and a hint of tanginess.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp granulated sugar
– 1 tsp kosher salt
– 1/4 cup thinly sliced fresh fennel bulb
– 1/2 tsp grated lemon zest
Instructions:
1. Preheat oven to 200°F (90°C).
2. Slice the zucchinis into coins, about 1/8 inch thick.
3. In a large bowl, whisk together lemon juice, sugar, and salt.
4. Add the sliced fennel and grated lemon zest to the bowl; stir to combine.
5. Add the zucchini coins to the bowl; toss gently to coat with the marinade.
6. Line a baking sheet with parchment paper and arrange the zucchini coins in a single layer.
7. Bake for 30-40 minutes, or until the zucchinis are tender and slightly caramelized.
Cooking Time: 30-40 minutes
Pickled Watermelon Rind with Cinnamon Cloves
Pickling watermelon rind may seem unconventional, but the resulting sweet and tangy treat is a delightful surprise. This recipe combines the natural sweetness of watermelon with the warmth of cinnamon and cloves for a unique condiment perfect for topping grilled meats or cheeses.
Ingredients:
– 2 cups watermelon rind (white part only)
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup sugar
– 1/4 cup water
– 2 tablespoons cinnamon sticks, crushed
– 1 teaspoon whole cloves
– Salt and pepper, to taste
Instructions:
1. Slice the watermelon rind into thin strips.
2. In a large saucepan, combine vinegar, sugar, water, crushed cinnamon, and whole cloves.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 20-25 minutes or until the pickling liquid has thickened slightly.
5. Add the sliced watermelon rind to the pickling liquid and simmer for an additional 10-15 minutes or until tender.
6. Remove from heat and let cool completely before refrigerating.
Cooking Time: 40-50 minutes
Sesame Soy Quick-Pickled Shiitake Mushrooms
Add a burst of Asian-inspired flavor to your dishes with these quick-pickled shiitake mushrooms, perfectly seasoned with sesame and soy.
Ingredients:
– 1 cup fresh or dried shiitake mushrooms
– 1/2 cup water
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. If using dried mushrooms, rehydrate them by soaking in hot water for at least 30 minutes.
2. In a medium saucepan, combine water, soy sauce, rice vinegar, sesame oil, ginger, black pepper, and red pepper flakes (if using).
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and add the mushrooms. Let them steep for 10-15 minutes, or until they reach your desired level of pickled-ness.
5. Remove from heat and let cool completely.
Cooking Time: 15-20 minutes
Balsamic Pickled Figs with Star Anise
Elevate your snacks or desserts with these sweet and tangy Balsamic Pickled Figs, infused with the warm aroma of star anise. Perfect for accompanying cheese plates, charcuterie boards, or as a topping for yogurt or ice cream.
Ingredients:
– 1 pound fresh or dried figs
– 1 cup balsamic vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 star anise pod
– Salt (optional)
Instructions:
1. Combine balsamic vinegar, water, and sugar in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
2. Remove the pan from the heat and add the star anise pod. Let it steep for at least 30 minutes or overnight.
3. If using fresh figs, slice them into quarters. Add the figs to the pickling liquid and let them soak for at least 30 minutes.
4. Strain the pickling liquid through a fine-mesh sieve to remove the star anise. Discard the pod.
5. Refrigerate the pickled figs for at least 2 hours or overnight before serving.
Cooking Time: 10 minutes (plus steeping time)
Summary
Get ready to crunch into a tangy and flavorful snack! This article presents 18 refreshing refrigerator pickle recipes that will tantalize your taste buds. From spicy garlic dill pickles to sweet and spicy chili lime radish pickles, these recipes offer a world of flavors to explore. Whether you’re in the mood for something classic and simple or adventurous and international-inspired, there’s a recipe here for everyone. With ingredients like honey, miso, and balsamic vinegar, these pickles are sure to add a zesty kick to your snack time. So go ahead, get creative, and start pickling!
