Name: Amish Refrigerator Pickles
Prep time: 20 min
Total time: 1 d 20 min
Yield: 4
Ingredients: 4 large cucumbers, washed, blossom ends trimmed, and thinly sliced; 4 cups apple cider vinegar (5% acidity); 2 cups granulated sugar; 4 tablespoons kosher salt; 2 tablespoons celery seed

Amish Refrigerator Pickles

If you’re looking for a delicious and easy way to preserve summer’s bounty, look no further than Amish refrigerator pickles. These crunchy, tangy pickles are a classic recipe that’s perfect for any occasion.

Amish refrigerator pickles are known for their simplicity. The cucumbers are packed into prepared jars with a brine made from vinegar, sugar, salt, and celery seed, then refrigerated. This recipe is not canned and is not shelf-stable. Keep the jars refrigerated at 40°F (4°C) or below and use within 3 days of preparation.

To make Amish refrigerator pickles, you’ll need a few simple ingredients: cucumbers, apple cider vinegar labeled 5% acidity, sugar, salt, and celery seed. The vegetables are sliced and packed into sterilized jars, then covered with a brine. The jars are then sealed and refrigerated for at least 24 hours.

The sweet vinegar brine is balanced with kosher salt and celery seed. Use the ingredient amounts listed below, keep the cucumber slices covered by brine, and do not add water. These pickles are meant for short-term refrigerator storage, not pantry storage.

Amish refrigerator pickles are a great way to preserve summer’s fresh produce. They’re also a delicious and versatile condiment that can be enjoyed with sandwiches, burgers, or charcuterie boards. So why not give this classic recipe a try? You won’t be disappointed.

Questions I often get asked about this recipe:

What is the difference between refrigerator pickles and canned pickles?
Refrigerator pickles must stay refrigerated because the filled jars are not processed for shelf-stable storage. Shelf-stable canned pickles require a tested canning recipe and its specified processing method. Closing a jar lid does not make this refrigerator recipe safe for pantry storage.

Can I use other vegetables besides cucumbers?
This is a cucumber-only version. For mixed vegetables, use a refrigerator-pickle recipe that specifies their amounts rather than adding extra vegetables to these jars.

How long do Amish refrigerator pickles last?
Treat this uncanned version as freshly prepared food: refrigerate immediately at 40°F (4°C) or below and use within 3 days of preparation, including the first 24 hours of chilling. Label the jars with the date and keep them refrigerated even before opening.

Can I freeze Amish refrigerator pickles?
It’s not recommended to freeze Amish refrigerator pickles. Freezing can cause the pickles to become mushy.

Can I make Amish refrigerator pickles without sugar?
The 2 cups of sugar give this recipe its sweet-and-tangy flavor. You can reduce the sugar for a tarter refrigerator pickle, but keep the vinegar quantity unchanged, do not add water, and follow the same refrigeration and 3-day limit.

What you need to make Amish Refrigerator Pickles:

4 large cucumbers, washed, blossom ends trimmed, and thinly sliced

4 cups apple cider vinegar (5% acidity)

2 cups granulated sugar

4 tablespoons kosher salt

2 tablespoons celery seed

How to make it:

Prepare jars: Wash 4 pint-sized mason jars in hot, soapy water and rinse. Submerge the empty jars in boiling water for 10 minutes below 1,000 feet elevation; add 1 minute for each additional 1,000 feet. Drain carefully and let the jars cool before adding the room-temperature brine. Prepare lids according to the manufacturer’s directions.

Prepare cucumbers: Wash the cucumbers under running water, trim off the blossom ends, and slice thinly. Pack the slices into the prepared jars.

Make brine: In a large bowl, combine the apple cider vinegar, sugar, salt, and celery seed. Do not add water. Stir until the sugar and salt dissolve.

Pour brine: Add enough brine to cover the cucumber slices, leaving 1/2 inch of space at the top. Keep the slices submerged; you may have some unused brine.

Seal and refrigerate: Cover, label with the preparation date, and refrigerate immediately at 40°F (4°C) or below. Chill for at least 24 hours before serving and use within 3 days of preparation. These are refrigerator pickles, not shelf-stable canned pickles; keep them refrigerated and use a clean utensil to serve.

Tips:

Use fresh, high-quality ingredients. Fresh vegetables will produce the best-tasting pickles. Avoid using cucumbers that are overripe or have soft spots.

Sterilize your jars. Follow the jar preparation instructions above, including the elevation adjustment. Clean jars help reduce contamination, but sterilizing empty jars does not make the filled pickles shelf-stable.

Be patient. Allow at least 24 hours in the refrigerator for flavor to develop, then enjoy the pickles within 3 days of preparation.

Latest Reviews:

These Amish refrigerator pickles are a game-changer! The crunchy texture and tangy flavor are absolutely delicious. They’re perfect for adding a little zing to any dish. I’ve already made a second batch to have on hand. Lisa D.

I’ve been trying to find a good refrigerator pickle recipe for years, and I finally found it! These pickles are so easy to make and taste amazing. I love the simplicity of the ingredients and the fact that they don’t require any canning. Paul S.

I’ve tried a few different refrigerator pickle recipes, but this one is by far the best. The balance of sweet and sour is perfect, and the pickles are so crisp. I’ve already shared the recipe with all my friends and family. Sally T.

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