fridge pickle recipe
The Best fridge pickle recipe
The health benefits make them even more appealing—pickles are packed with probiotics from the vinegar, which can support gut health, and the vegetables provide vitamins and fiber. Plus, they’re a great way to use up fresh veggies before they wilt or spoil. I’ve found that my family enjoys them year-round, whether it’s for a quick lunch or as a side dish at a gathering. They’re a no-fuss way to add flavor and freshness to meals without much effort.
Quick Crispy Fridge Pickles with Garlic
A simple, no-bake pickle recipe that uses pantry staples to create crunchy, tangy bites ready in under an hour. Perfect for sandwiches, snacks, or a quick crunch on salads.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup water
- 1 cup water
- 1 cup white vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 jalapeño, seeds removed, sliced (optional)
👨🍳Directions
-
1
Mix flour, salt, and oil in a bowl until a dough forms. Gradually add water and knead until smooth. Cover and let rest for 15 minutes. -
2
Roll the dough thin (about 1/16-inch thick) on a floured surface. Cut into 1-inch squares. -
3
In a large bowl, combine water, vinegar, sugar, and salt. Add garlic, onion, and jalapeño. Stir to mix. -
4
Place pickle dough squares in the brine, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
🔧Equipment
- Mixing bowls
- Airtight container
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Crispy Fridge Pickles with Garlic Works
❓ Frequently Asked Questions About Quick Crispy Fridge Pickles with Garlic
1. How long does it take to make fridge pickles?
You can start tasting them within 24 to 48 hours, but for best flavor and texture, let the pickles sit in the fridge for at least five days before eating. The longer they ferment, the tangier they’ll become.
2. Can I use vinegar other than white vinegar for pickling?
White vinegar is traditional, but apple cider vinegar or even a mix of apple cider and water (about 50/50) works fine. Just ensure it’s food-grade and has at least 5% acidity to prevent spoilage.
3. Do I need to sterilize jars before using them?
For best results, rinse the jars with hot water and dry them thoroughly before filling. If you’re unsure about their cleanliness, you can boil them for 5 minutes before use—but fresh jars are fine if they’re clean and dry.
4. How do I know if my fridge pickles are safe to eat?
Pickles should be briny, not slimy, and smell sharp and vinegary—not rotten or sour. If they develop mold or an off odor, discard them immediately. Proper fermentation usually keeps them safe for weeks to months in the fridge.
