How to Pickle Cucumbers in the Fridge: No Sterilizing Needed

Any cucumbers in your fridge that didn’t make the cut for your summer salad or flavored water shouldn’t go to waste. In fact, the best way to enjoy them for a few extra weeks is by turning them into homemade pickles. Making your own pickles keeps those cukes fresher longer, and is the perfect addition to burgers, sandwiches or another savory dish of your liking. Even better, it takes just 15 minutes to prep the pickled cucumbers to be stored in the fridge. Keep reading for tips on how to pickle cucumbers, including the best types of cucumbers to use for pickling!

The basics of pickles

Pickles are made by submerging a jar full of cucumbers in a brine, typically containing salt, water, granulated sugar, vinegar, and seasonings. This combination of ingredients not only adds flavor but also preserves the cucumbers by creating an acidic environment that wards off harmful bacteria. After sealing the jar, the cucumbers are left to pickle for anywhere from a few hours for a milder taste, to several weeks for a deeper, more intense flavor.

There are two main types of pickling: quick pickling and fermentation. Quick pickling, the more common method, involves soaking cucumbers in a vinegar-based brine and doesn’t require refrigeration. Fermented pickles, on the other hand, use saltwater and are left at room temperature to naturally develop a tangy flavor through fermentation, a process in which natural bacteria transform the sugars in cucumbers into lactic acid. This gives fermented pickles their distinct taste and probiotic benefits.

Once your pickles are ready, they can add a burst of flavor to a variety of dishes. Try adding them to sandwiches, salads, or wraps, or enjoy them straight from the jar as a low-calorie, savory snack. With their versatility and flavor, pickles are a unique addition to almost any meal.

Best cucumbers for pickling

In order to produce crunchy pickles, you’ll want to use the right cucumbers for the job. Common varieties like Kirby, Boston pickling and Bush cucumbers are great choices as they have thin skin and firm flesh — which prevents them from becoming mushy. In addition to selecting the correct cucumbers, slicing them allows the brine to penetrate the flesh. This creates a more flavorful batch of pickles, and makes it easier to serve them right away.

Easy method for pickling cucumbers at home

You may think the process of making pickles involves an extensive process of sterilizing the jars and lids. But, there’s a simpler method that requires just 15 minutes of prep. Simply pour the prepared brine over the sliced cucumbers, close the jar tightly and store it in the fridge. This method doesn’t require sterilization as the fridge does all of the work of slowing down the rate of spoilage and bacteria growth. However, it’s still a good idea to make sure the jar is clean to avoid any cross contamination. When prepared correctly, refrigerator pickles make any dish, from grilled burgers to hearty protein bowls, extra delicious!