I make my Refrigerator Pickles Without Vinegar
I make my refrigerator pickles like this for several reasons.
- Vinegar doesn’t set well with our digestion
- I don’t even like the taste of vinegar
- The smell bothers my nose
I do like pickles, though!
Refrigerator Pickles for Every Taste!
I love these lemony, crisp, and dilly refrigerator pickles. I love how simple they are to make, and that I don’t have to manor a bundle at a time. Just a couple of quarts of that’s all the cucumbers I have.
This recipe is fast, easy, and requires no cooking! You don’t have to heat up your house on an already hot day!
Of course these refrigerator pickles won’t last as long as canned pickles, but the texture remains crunchy for longer, since they’re not cooked. Once you open the jar, they won’t stick around long anyway–your family will gobble them right up!
A friend shared her recipe with me several years ago, and I cannot find it! It is very similar to this one–I always loved her recipe!
Yummy Refrigerator Pickles
The flavors of this refrigerator pickles blend nicely if you let them sit overnight. The longer they mellow, the tastier they will get.
AdSometimes I slice my refrigerator pickles, and sometimes I make long spears. Today I made both. 😊
We have an abundance of cucumbers of different varieties. Let’s see which ones make the best refrigerator pickles!
PS… you can slice up young zucchini and add this same brine. Maybe you’ll even fool your friends with zucchini pickles!
Vinegar Free Refrigerator Pickles
Ingredients
- 2 Cups Water
- 1 Cup Lemon Juice
- 1/4 Cup Canning or Kosher Salt
- 2 Cloves Garlic
- 2 Thick slices Onion or equivalent thinly sliced
- 2 T Dill weed or seed, or 1 Head Dill
- 8 Cups Sliced or Speared Cucumbers
Instructions
- Add one clove garlic (or more to taste) and one thick onion slice to bottom of jar. Add dill.
- Combine liquids and salt.
- Pack jars with prepared cucumbers.
- Pour liquid to tops of jars, cover, and refrigerate for 24 hours for best flavor.
- Store in refrigerator up to a week or so.
While the recipe calls for two one quart mason jars (wide mouth is best), just use the jars you have on hand. My favorite jars are the Smuckers Peanut Butter jars. They are smooth and straight, plus they have that cute gingham lid! If they ever stop making these jars, I’ll probably stop buying that peanut butter!
Enjoy your delicious Refrigerator Pickles!
Save this recipe, share it with others who may enjoy it, and Pin it for later!
I’d rather make my own,
but if I wanted a source of vinegar free pickles, This article lists ten plus vinegar free pickle sources/recipes, so there’s a lot to learn!
For more plant based recipes, you may enjoy signing up for the blog.
But here’s a few more to get you started:
Fresh Herb Dipping Oil
Couldn’t find a place to click to find your recipe for the vinegar free pickles. I want to try them. We are overflowing in cucumbers this year.
Let me check. Something must have gone wrong.
Try it now. The recipe block didn’t show up before but it’s fixed now.
Found the recipe and have it printed. I wonder if I could slip a few pepper slices into the cucumber mixture. I seem to have a ton of those too. Thank you.
I don’t see, why not! I’ve seen some recipes where they put a few peppercorns in the brine, sometimes I snip a few chives in, but I’ve never tried peppers. Let me know how that goes.
Laurie,
Thanks so much for stopping by!! I am a Fall person as it has always been my favorite time of the year…Summer does a number on me physically because of my auto immune disease issues with heat and sun sensitivity and July reall took a toll on me….I hope you are having a great week!!
Hugs,
Deb
Thank you! I love the Fall—it’s my favorite! I’m just not ready for it.
I love pickles and kraut, yes anything made with vinegar…but this no vinegar recipe sounds good so I printed it. Let’s hope I don’t mess it up. Thanks for the recipe!!
I hope you love them!