Easy Sweet Refrigerator Pickle Recipe (2024)

FAQs

Which vinegar is best for sweet pickles? ›

For even more flavor, feel free to use white wine or champagne vinegar in place of the white vinegar, or use only cider vinegar, provided you're hitting that 5% benchmark. Spices: The combo of mustard seed and celery seed plus peppercorns is a pickling classic.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

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.

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.

The whole point of canning pickles is to store them in jars with sealed lids on a pantry shelf. As for all home-canned goods, those jars and lids must be specifically designed for canning. Once your jars have cooled and the flat lids have sealed, remove and wash the rings and wipe down the jars with a damp cloth.

If you want a skinless pickle, peel it. If you want a seedless pickle, cut in half lengthwise and use a teaspoon to scrape the seeds out. If you are using skin-on, wash well. Remove both ends of the cucumber and make into whatever shape will work best with how you intend to use them.

McDonald's uses dill pickles in their burgers including in the Big Mac®.

Why are restaurant pickles better? ›

Some restaurants make their own. Others will take pickling cukes and “half-pickle” them, which takes a few days, rather than weeks to months, in a brine that may combine their leftover commercial brine and a few touches of their own (more garlic, more heat, more sweet, more clove, more dill, etc.).

If you really want to reap the nutritional benefits of pickles, the key is to buy them refrigerated. Pickles made to be left on store shelves are typically made with vinegar, which kills most of their gut-healthy benefits. Processed pickles often include preservatives and more sodium so they last longer.

Use Calcium Chloride

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables. Sea salt is sodium chloride. In this case, we're talking about calcium chloride!

If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

Simply add vinegar and water to our herbs and spices for a great-tasting pickle. Each pack conveniently makes 4 pints of NO-Process pickles, pickled fresh or frozen vegetables. Prepare, store in fridge and serve delicious Kosher Dills ready to serve!

The base for pickling vinegars is often white vinegar but it can also be cider vinegar, malt vinegar, or wine vinegar. These vinegars vary in flavour and acidity to allow you to subtly alter the taste of your pickles. Vinegar, or acetic acid, is the base of most pickle recipes.

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.

Balsamic vinegar has a distinct sweet and zesty flavor that can be drizzled over both savory and sweet dishes. Or, mix it with olive oil for a classic balsamic vinaigrette dressing.

Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.