FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

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Categories: Side Dishes    

These delicious and easy to make refrigerator pickles are a great way to enjoy homemade gluten free pickles without the hassle of canning. They're ready in 2 hours, and will keep in the fridge for up to 2 months.

A small bowl of cucumber and onion refrigerator pickles
Image by: Thora Toft

Prep time: 20 minutes Makes: about 2 cups Difficulty: Easy

Gluten free Dairy free Egg free Grain free Soy free

You can use white vinegar or raw apple cider vinegar. Be sure it's labeled gluten free.

You can customize these pickles, and experiment with a variety of herbs with different batches. If you like them hot, then add some chopped jalapeno or dried red pepper flakes. If you like them a bit sweeter, then increase the sugar. If you like pickles with celery or dill seed, then add some.

If you have access to pickling cucumbers, they will turn out the best, and be most like regular canned pickles. Otherwise these work out just fine with a regular cucumber.

These pickles are ready in about 2 hours, though they will be more pickle like if left for at least 24 hours. They will get better with time. If you like them marinated longer, then make some extra so you can have a batch sit and age a bit longer. When used on the first day, they are more like a marinated cucumber salad with a little bit of bite.

These can be stored in the refrigerator up to 2 months.

Be sure to always use a clean fork to remove the pickles from the jar so they don't get contaminated with anything. This will allow them to last longer.

If you finish all the pickles, you can simply cut up fresh cucumbers and make some more. Use each batch of brine up to the 2 month mark, then start over.

Use all organic ingredients. Ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.

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Ingredients:
1/2 small Onion, thinly sliced into half circles
3 to 4 Pickling cucumbers or 1 regular cucumber
1 small clove Garlic, crushed, sliced or diced
3 to 4 Whole peppercorns
1 to 2 sprigs Fresh dill, or 1 teaspoon dried dill weed
1/2 cup White vinegar or raw apple cider vinegar
1 cup Water, clean, filtered
1/2 teaspoon Sugar
1 1/2 teaspoons Sea salt
 
Optional - choose 1 extra seed and / or 1 extra pepper, if desired:
1 teaspoon Celery seed
1 teaspoon Dill seed
1 teaspoon Mustard seed
1 teaspoon Jalepeno, or other hot pepper, diced
1/4 teaspoon Red pepper flakes
Directions:
  • Wash all fresh vegetables, rinse and dry with a clean towel. Wash a 2 cup glass mason jar and tight fitting lid, rinse and dry with a clean towel.
  • Cut onions into very thin slices. Crush or thinly slice or dice the garlic clove. Place into mason jar. Add peppercorns and any optional seeds or hot peppers. Add fresh dill sprigs or dried dill weed.
  • Cut cucumbers into desired shapes. You can cut them lengthwise, to make sticks. Or cut thinly to make slices. Or even use a crinkle cut knife to make rippled pickles. You can use a knife, or a Mandolin slicer, or the slicing blade on a food processor. Thinner slices work better. If you like them a bit thicken, then plan on allowing them more time to marinate before using them.
  • Place cut up cucumber into jar. Don't press them down too hard or overfill. There needs to be room for the brine to be around all of the cucumber slices.
  • In a 2 cup measuring cup, measure 1/2 cup vinegar and 1 cup water. Add salt and sugar and stir until dissolved. This is the brine.
  • Pour vinegar mixture over cucumbers in jar so that all of them are covered. Some may float, but as long as there's enough brine to cover them if they weren't floating. If you plan on storing them for a while before using them, then be sure to fill the jar almost to the top, with only a very small amount of space to the top. This will ensure that the cucumbers are covered, and the lid will act to push them down.
  • Place tight fitting lid onto jar. Shake gently and turn over to mix up the spices from the bottom a bit.
  • These pickles need to be kept in the fridge. They are ready in 2 hours, though if you can wait 24 hours, they will be more pickle like. They get better with time. They will keep for up to 2 months.
  • If you use up all the pickles, just slice up some more cucumber for a new batch. You can use the same brine for up to 2 months. Always use a clean fork to remove the pickles so they don't get contaminated. This will allow them to keep longer.

When the pickles are ready, serve and enjoy!

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