You’ve got to try this awesome, real food, snack! They would be perfect to whip up for a barbeque as well!
Last summer we had a decent cucumber harvest from our meager garden. My kids love sweet pickles, so I was trying to find a recipe for those, when I stumbled upon these. One thing I particularly love about refrigerator pickles is that they are almost instant gratification instead of having to wait 3-7 days for the pickling process to complete! They are best after about 24 hours, but they are good within a few minutes in the pickling liquid! These aren’t quite sweet pickles, they are technically bread and butter pickles, but they have a flavor that beats anything you can find in the store. They aren’t spicy, so they are great for little one’s AND they don’t have any soy, or high fructose corn syrup (like most store bought pickles) or artificial dye.
We love to snack on them in the afternoon and set them out on the dinner table as an additional side. The recipe says they will keep in the fridge up to 2 weeks…others that are similar that I’ve seen say they will last much longer, but that the cucumbers might get a little softer…if your house is anything like ours though, they won’t last more than a couple days! They only take minutes to make though, so that is no problem!
The other great thing I loved about this recipe is that it’s very forgiving, AND it makes about 4 cups of pickles, instead of a GALLON like many of the other recipes for refrigerator pickles that I’ve found. I made a few substitutes, so I’m going to fill those into the recipe here…if you would like the original recipe, please visit Recipe Girl’s blog.
Here is the recipe, courtesy of Recipe Girl. If you enjoy it, please stop by her blog and give her some love as well.
I hope you enjoy it and I would love to hear if you make it!