Amish Refrigerator Pickles Easy Recipe

My First Time Making Pickles

I tried this recipe on a hot summer day. My kitchen was a mess with cucumber slices everywhere. I still laugh at that.

The best part was shaking the jars. It felt like a little kitchen science project. It made me so happy to see them all lined up in the fridge.

Why We Make Food Ourselves

When you make your own food, you know what’s inside. There are no strange names you can’t pronounce. This matters because you are feeding your body real, simple things.

It also feels good to create something. A jar of pickles is a little prize you made yourself. That is a wonderful feeling to have.

The Magic of the Brine

The brine is what makes the pickles so tasty. It’s a mix of vinegar, sugar, and salt. Doesn’t that smell amazing when you mix it?

Fun fact: The salt and vinegar make the cucumbers crunchy. They keep them from getting soft. It’s a handy trick!

What is your favorite thing to put on a sandwich? I think these pickles would be perfect on one.

A Little Story About Sharing

I once gave a jar to my neighbor, Mr. Higgins. He said they were the best he ever had. His smile was so big.

That is why this matters. Food made with your own hands can make someone’s day. It is a small way to show you care.

Let’s Get Your Hands Busy

This recipe is so easy. You just slice, mix, and shake. You can do it all by yourself.

The hardest part is waiting a whole day to eat them! Have you ever made something you had to wait to try? Tell me about it.

The Sweet and Sour Taste

These pickles are both sweet and a little sour. The onion and green pepper add a nice crunch. It is a perfect mix of flavors.

They are great on a hot day. The cool, crunchy bite is so refreshing. Do you like your snacks more sweet or more sour?

Ingredients:

Ingredient	Amount	Notes
Cucumbers		Sliced
Green pepper		Sliced
Onion		Sliced into rings
Cider vinegar		For brine
Granulated sugar		For brine
Celery seed		For brine
Kosher salt		For brine

My Favorite Crunchy Refrigerator Pickles

I love the sound of a crunchy pickle. It reminds me of summer. My friend Sarah shared this recipe with me years ago. We would make big batches together. Her kitchen always smelled so tangy and sweet. I still laugh at that.

These pickles are so simple. You do not need to can them in hot water. They just live in your fridge. That is why we call them refrigerator pickles. You will be so proud of your work. Let us get our jars ready.

Step 1: First, find six clean pint jars. Make sure they are nice and clean. Now, slice up your cucumbers, green pepper, and onion. I like my onion rings thin. Fill each jar with these colorful veggies. It looks so pretty already.

Step 2: Now, we make the magic brine. Get a big bowl. Pour in the cider vinegar, sugar, celery seed, and salt. Whisk it all together. Keep going until the sugar disappears. Doesn’t that smell amazing? It is a little strong, but that is okay.

Step 3: Carefully pour the brine into your jars. Only fill them halfway. This is important. Now, top them off with cold water from the tap. This makes the flavor just right. (My hard-learned tip: Do not skip the shaking step next. It mixes everything perfectly.)

Step 4: Screw the lids on tight. Now, give each jar a good shake. Shake it like a Polaroid picture. I always hum a little tune while I do this. Then, the hard part begins. You have to wait a whole day for the flavors to mingle. What’s the hardest part of cooking for you: waiting or chopping? Share below!

Cook Time: 15 minutes
Total Time: 1 day 15 minutes
Yield: 6 pint jars
Category: Snack, Condiment

Fun Twists to Make Them Your Own

The basic recipe is wonderful. But sometimes, I like to play with my food. It is fun to change things up. Here are a few ideas I have tried in my kitchen. They always make me smile.

Spicy Kick: Add a few slices of fresh jalapeño to each jar. It gives the pickles a little zing.

Garlic Lover’s Dream: Toss in two crushed garlic cloves per jar. The flavor gets so deep and rich.

Dilly Delight: Add a big sprinkle of fresh dill to the veggies. It tastes like a classic deli pickle.

Which one would you try first? Comment below!

The Perfect Plate & Pour

These pickles are not just for snatching from the jar. I love to put them on a grilled burger. The cool crunch is perfect. They are also wonderful chopped up in a tuna salad. Or just eat them with a sharp cheddar cheese. So good.

What should you drink with them? A tall glass of sweet iced tea is my go-to. It balances the pickle’s tang. For a grown-up treat, a crisp lager beer is very nice. It washes everything down perfectly. Which would you choose tonight?

Keeping Your Pickles Perfect

These pickles live happily in your fridge. They will stay crisp and tasty for about two weeks. Just make sure the veggies stay under the brine.

You can easily double this recipe for a big batch. I love having a few jars ready to share. My grandson once ate a whole jar in one sitting!

Batch cooking saves you time later. It also means you always have a tasty snack ready. This is so helpful on busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Pickle Problems

Are your pickles too soft? Always use the freshest cucumbers you can find. I once used old ones and they got mushy.

Is the flavor too sharp or too sweet? Taste your brine before you pour it. You can always add a bit more water to balance it.

Are the jars leaking? Make sure the lids are on very tight. A good seal keeps everything fresh and tasty. Getting the flavor right builds your cooking confidence.

*Fun fact: The cold refrigerator water is what keeps these pickles so wonderfully crunchy.*

It makes your food much more enjoyable for everyone. Which of these problems have you run into before?

Your Pickle Questions Answered

Q: Are these pickles gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make them ahead? A: Absolutely! They need a full day in the fridge to develop flavor.

Q: What can I use instead of celery seed? A: A pinch of dill weed works nicely for a different taste.

Q: Can I make a smaller batch? A: Of course! Just cut all the ingredients in half for one or two jars.

Q: Any optional add-ins? A: A clove of garlic or some mustard seed adds a lovely twist. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these easy pickles. They always remind me of summer afternoons with my own grandma. Cooking is about sharing stories and good food.

I would be so thrilled to see your creations. Have you tried this recipe? Tag us on Pinterest! You can find me at Fiona’s Kitchen Stories. I love seeing your family favorites.

Happy cooking!

—Fiona Brooks.