Fridge Pickles

by Gia18. July 2013 15:17


I have never been known for my patience. Most of my NC friends think its because I'm a yankee but, really, I just hate to wait. Until I moved south, I had no idea you even could pickle something without the whole canning process (which is still pretty intimidating to me - baby steps folks...). I love this recipe because its so darn simple and changeable, goes well with pretty much anything, and is a majorly impressive thing to bring to a cookout.

Fridge Pickles

3-4 Fresh Medium Cucumbers
1 Medium Onion
1 cup White Vinegar
1/2 - 1 cup Sugar
1 Tablespoon Salt
Optional additions: celery salt, mustard seeds, whole peppercorns, garlic cloves, sliced green, hot or banana peppers, really whatever you please...

  1. Slice cucumbers and onion (and peppers if you are using them) into thin slices (see below for my review of the Oxo Hand-Held Mandoline). Drop into a large-ish container with a lid.
  2. Warm vinegar in a small saucepan over medium heat. Add sugar and salt until they both dissolve.
  3. Remove vinegar mixture from heat. Add spices of your choice (I used celery salt, mustard seeds, whole peppercorns and dehydrated garlic slices).
  4. Pour mixture over sliced vegetables. Toss to cover.
  5. Chill in refrigerator at least 12 hours.


Oxo Slicer with Onions

  • It may seem like this is not enough liquid to cover the cucumbers, but they will reduce and sweat while they sit in the fridge.
  • The first time I made this recipe, I used 1 cup of sugar, and it was a bit too sweet for me (I'm not so into sweet pickles), but my partner loved it so go figure. You can totally omit the sugar, or you can use some other kind of sweetener if you're not into sugar (stevia works nicely). Since the cucumbers sweat as they sit, you may also find that the added liquid makes the pickles less sweet over time.
  • If you add garlic, it may turn blue after a day or two in the solution. This is a perfectly normal enzymatic reaction and the garlic and pickles are still safe to eat.


I've been eyeing the Oxo Hand-Held Mandoline Slicer for a few months now and finally decided to bring it home and give it a spin. It is the cheapest hand-held mandoline that we carry (with a finger guard) and so I figured it would be a good introduction to the tool.

I am officially enamored! It was super easy to use, super sharp (do not be too proud for the finger guard people!) and stayed put in my hand or on the edge of the bowl, even though both were slippery with cuke juice. I sliced 4 large cucumbers and an onion into thin, even, strips in about 1 minute. I foresee this coming in really handy come casserole season (is there anything worse than one undercooked potato slice in a creamy bite of au gratin?). Move over Santuko, there's a new slicer in town...

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Comments (1) -

Brandon Crocket
Brandon CrocketUnited States
4/14/2015 5:40:50 PM #

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