Making your own pickles can be fun and delicious. They’re great for when you or your friend’s garden suddenly explodes with cucumbers, or when you’re just wanting something fresh and flavorful. These Easy Spicy Fridge Pickles are not short on flavor and they really are easy to make. Follow along with the recipe to make your own.
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Let the pickle making begin!
The steps:
- First, prep all of your ingredients. You’ll need to peel and halve some garlic, slice some onions, ready some rosemary, and slice cucumbers.
- You’ll add all of these fresh ingredients to your Mason jar and then pour the apple cider vinegar, water, and salt into the jar, making sure to cover all of the ingredients.
- Next, put the lid on the jar, tightly, and give it a good shake to mix everything together.
- Refrigerate overnight before eating, and enjoy the pickles for up to 4 weeks. Double the recipe if you have lots of cucumbers!
Substitutions:
- If you don’t want your pickles to be spicy, just leave out the red pepper flakes.
- Did you know you can pickle just about any vegetable? Asparagus, carrots, onions, etc. Feel free to try a different veggie!
- You can alternatively use white vinegar in place of apple cider vinegar. The flavor will be a little different, but it will still be tasty.
Recommended kitchen items:
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- 32oz wide mouth glass Mason jars. It’s hard to have enough glass jars. They’re so versatile and I especially love the wide mouth jars for the ease of adding and removing things.
- Veggie chopper. It’s used and loved in my kitchen. In this recipe I used it to cube the sweet potatoes and onions. Here I used it to slice the cucumbers.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Easy Spicy Fridge Pickles
(Paleo, Vegan, Whole30, GF, DF, Soy free, Egg free, Nut free)
Ingredients
- ¼ tsp crushed red pepper flakes
- 3 cloves garlic halved
- ¼ cup red onion sliced
- 3-4 sprigs fresh rosemary
- 1 long English cucumber sliced into rounds
- 1¼ cups apple cider vinegar
- 1 cup water (can add up to ¼ more, if needed)
- 1½ tsp sea salt
Instructions
- In a 32oz wide mouth glass Mason jar with a lid, add your red pepper flakes, garlic, onion, and rosemary.
- Next, add in your cucumber rounds.
- Pour the vinegar, water, and then salt into the jar.
- Tighten the lid on the jar and give it a shake until everything is mixed together.
- Place in the refrigerator and let chill overnight before eating. Pickles will last in the refrigerator for about 4 weeks.
