Refrigerator Sweet Pickles Recipe (2024)

FAQs

Which vinegar is best for sweet pickles? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

I actually made my refrigerator sweet pickles before we left for vacation and tried them a week later when we got home and they were great! The best part is they remained crunchy, yay! The pickles will keep in the fridge for 3-4 weeks, 4 weeks if you keep them in canning jars.

Pour the warm brine over the vegetables.

Carefully pour the brine directly over the vegetables and then give each jar a few minutes while the brine bubbles down between the vegetables. Then seal the pickles and refrigerate.

The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

You can use white vinegar instead of apple cider vinegar but I like using ACV for its beneficial health properties. Homemade refrigerator pickles are so delicious that they never last that long in our household.

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

One more thing that makes them perfect: they can last a really, really long time. Pickles can last for as long as 1-2 years past the expiration date printed on their jars. That's whether you store them in the refrigerator or not, provided they've been properly sealed.

If you notice any signs of spoilage, discard the entire jar of pickles. If the pickles look and smell fine, but are past their expiration date, most food-safety experts agree you have a couple months' grace period (especially if they have been stored properly).

Yes, you can reuse pickle brine. From what it is to how to use, here's what to know about leftover pickle juice.

How do you prepare jars for refrigerator pickles? ›

Refrigerator Pickles – Preparation

Wash glass jars with hot, soapy water, then place on a baking tray and heat in the oven at 160°C for 10-15 minutes. Place the lids (and any spoons) in a pan of boiling water for 5 minutes. Salt, sugar and vinegar are all preservatives so avoid reducing these.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

While white vinegar is the go-to for pickles and was the vinegar we always used growing up, there are more interesting vinegars you could try that would add more flavor to your pickled cucumbers. Some of our favorites are: Apple cider vinegar.

Yes, as long as you use a clean jar and a clean utensil to remove the pickles from the brine, homemade refrigerator pickles are safe.

Sweet pickles are made just like dill pickles but have a low amount of sugar added to the brine mixture. Sweet pickles are not to be confused with candied pickles: pickles packed in a syrup-like brine.

Rice vinegar, or rice wine vinegar, is made from fermented rice wine. It has a sweet, delicate flavor and is less acidic compared to most types of vinegar.

Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.

Most people agree that the basic difference would be the level of purity. Simply put, distilled vinegar has been purified more than white vinegar. More than that, there are also dissimilarities when it comes to chemical structure, production and usage. White vinegar is sometimes also called spirit vinegar.