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Emma Claudie

Quick & Easy Amish Refrigerator Pickles

These Amish-style refrigerator pickles capture the iconic tang and crunch of traditional preserves without the hassle of canning. By utilizing a simple brine of cider vinegar, sugar, and aromatic spices like mustard and celery seed, this recipe creates a perfectly balanced, sweet-and-savory snack. Because they are never heat-processed, they maintain a satisfying, vibrant snap that makes them the ideal healthy, low-carb addition to any meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Appetizers & Snacks
Cuisine: Amish
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 4 cups cucumbers, sliced into 1/4-inch rounds
  • 1 cup white onion, thinly sliced
  • 1/2 cup green bell pepper, thinly sliced
  • 1 cup apple cider vinegar
  • 3/4 cup white sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon celery seed
  • 1 teaspoon whole mustard seeds

Method
 

  1. Thoroughly wash the cucumbers and slice them into consistent 1/4-inch rounds.
  2. Thinly slice the onion and green bell pepper.
  3. In a medium bowl, whisk together the cider vinegar, sugar, salt, celery seed, and mustard seeds until the sugar and salt are completely dissolved.
  4. Place the cucumber, onion, and pepper slices into a clean, airtight glass container.
  5. Pour the prepared brine over the vegetables until they are fully submerged.
  6. Seal the container and place it in the refrigerator for at least 24 hours before serving to allow the flavors to develop.

Notes

Use kosher or canning salt instead of table salt to ensure the brine remains clear. For maximum crunch, ensure vegetables are sliced uniformly. Store in the refrigerator for up to two weeks.