Refrigerator Pickles Tips
What kind of cucumbers should you use to make refrigerator pickles?
Thin (not-too-overgrown) cucumbers are the perfect combo of tender, flavorful, and easy to slice. Homegrown or farmers market cukes—or English cucumbers from the grocery store—are the best if you plan to leave the skin on your pickles. Regular grocery store cucumbers typically have a wax coating to preserve their freshness. Here are some
common cucumber varieties to keep in mind.
How can you make refrigerator pickles your own?
Experiment with your favorite spices, although allspice berries, whole cloves, peppercorns and red pepper flakes are tasty options if you need ideas for spices to start with. If you’re a garlic or heat lover, toss in a few thinly sliced garlic cloves or jalapenos. Don't forget that you can reuse this sweet pickle brine for pickling green beans, sliced zucchini, radishes and even
carrots.
How long will refrigerator pickles last?
Refrigerator pickles will keep at least a couple of weeks in the refrigerator. Use common sense and discard refrigerator pickles that have an odd smell or appearance, and don’t push the 2-week time limit if you added garlic to your refrigerator pickles. Get to know more of the different
types of pickles we’re keen on.
—Christine Rukavena, Taste of Home Senior Book Editor
Nutrition Facts
1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.