Refrigerator Sweet Pickles Recipe (2024)

FAQs

Which vinegar is best for sweet pickles? ›

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Here are a few general guidelines: Sweet pickles that are store-bought and unopened can typically be stored in the pantry for about 1 year. Once opened, they should be stored in the refrigerator and are generally good for about 3-4 weeks.

Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.

Cautions about Refrigerator Pickles

For many years, refrigerator pickles have been regarded as very safe. However, as reported by the U.S. Centers for Disease Control and Prevention, recent studies have concluded that Listeria monocytogenes survive and multiply in low-acid, refrigerator pickles for several months.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

One more thing that makes them perfect: they can last a really, really long time. Pickles can last for as long as 1-2 years past the expiration date printed on their jars. That's whether you store them in the refrigerator or not, provided they've been properly sealed.

All in all, there are no hard rules on how long you should store pickles. An unopened jar of refrigerated pickles can last for years, depending on the ingredients used. But once the jar is opened, it's best to consume the pickles within three months.

Sterilizing jars and standing over a steamy water bath for hours is not the most pleasurable way to spend a summer day! You can skip that whole process and make the next best thing – refrigerator pickles.

What's the difference between refrigerator pickles and regular pickles? ›

Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.

Once you've opened a jar of pickles, you should store them in the refrigerator. Many cooks keep them in a condiment shelf on the door — that's fine, as long as your fridge is kept to 40°F or below. You can also keep unopened, jarred pickles in the refrigerator, although it's not necessary.

Refrigerator Pickles – Preparation

Wash glass jars with hot, soapy water, then place on a baking tray and heat in the oven at 160°C for 10-15 minutes. Place the lids (and any spoons) in a pan of boiling water for 5 minutes. Salt, sugar and vinegar are all preservatives so avoid reducing these.

For canning, a 5% acidity level is required for safety reasons. The recipe requiring 5% vinegar level is because the produce that is being used in the recipe is low acid food. Any less than a 5% level will not destroy the dangerous bacteria that cause botulism.

The Basics of Making Refrigerator Pickles

You'll need vinegar, water, kosher salt and sugar for a basic brine. (Don't use iodized salt for your pickles, as it could make the brine cloudy and change the color and texture of the vegetables.)

Sweet pickles, on the other hand, are made with cucumbers that are brined in a solution of water, vinegar, sugar, and spices such as cinnamon, clove, and allspice. They have a sweet and slightly tangy taste with a crunchy texture.

Rice vinegar, or rice wine vinegar, is made from fermented rice wine. It has a sweet, delicate flavor and is less acidic compared to most types of vinegar.

“Pickling vinegar” is a term that is usually used for vinegar PLUS spices and flavorings that are ready for use to pickle a vegetable. White vinegar is a component of pickling vinegar, as is salt, peppercorns, bay leaves, etc. Pickling vinegar is more acidic than regular vinegar.

Now, don't confuse distilled with basic white vinegar, which is stronger and has up to 25% acetic acid. That vinegar is sold exclusively for cleaning purposes and is not a good idea to ingest. However, beyond cooking, distilled white vinegar can be used for many of the same household chores.