These sweet and spicy refrigerator pickles are perfect for summer grill meals, lazy Saturday lunches, or any time. And no canning is required! Bonus in the heat of summer!
2Jalapenos, sliced thinRemove the ribs and seeds if desired, but they are what adds the spice.
Instructions
Cucumber Preparation
Slice cucumbers into 1/4 slices, no peeling required
Combine cucumber slices and salt into a large bowl, stirring well.
Place bowl in refrigerator for about an hour.
Rinse the cucmbers well under running water.
Prepare Pickle Brine
Combine both sugars, both vinegars, all seeds, and turmeric into a medium sized sauce pan over low heat. Stir occasionally until sugar has dissolved fully.
Create Pickles
Place pickles and onions into a jar.
Pour brine into jar until pickles and onions are covered.
Debubble jar with a chopstick or canning debubbler
Let stand at least 30 minutes at room temperature, cover and refrigerate for at least 24 hours to allow flavors to meld. Lasts about one month.
Video
Notes
Notes:This recipe is very forgiving. Since it's not a canning recipe, you can adjust flavors as you see fit.
Use any cucumber for this recipe, but pickling cucumbers work best.
If desired, you can reduce the sugar content for your preference.
You can use red pepper flakes or other chilis if you desire.