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Amish Refrigerator Pickles (small batch)

Friday, April 18, 2025 2:01

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I wanted to make something crunchy to serve with my Easter Dinner this year. We are not having anything too fancy. Ham, scalloped potatoes, some vegetables, rolls and then a Lemon Meringue Pie for dessert. Pretty traditional with my family.

Personally, I also like to have a salad of some sort. My sister also loves salad, but the men, they are not so keen. Sometimes they will eat it up and other times they won’t. I find though if I offer pickles of some sort, they gobble them up.

Enter my Amish Refrigerator Pickle recipe. This is a quick and easy to make pickle that eats like a salad. Everyone loves them! Crispy, crunchy, not too salty, not too sweet.

This is a recipe I have been carrying around for years in my Big Blue Binder. This is a blue vinyl binder that I have been collecting recipes in since the time I was just a girl. It’s gone all the way across Canada and back, and has even been back and forth across the pond to the U.K. with me. It really is one of my greatest treasures.

It is filled with all of my tried-and-true recipes, old family favorites, recipes gifted to me from friends, newspaper and magazine clippings, recipes from cookbooks borrowed from the library, etc. I started it long before we had computers and such, so I never named the sources of most things, never thinking that the day would come where I would be able to share such things with the world.

I can’t tell you where this recipe came from originally. Sorry about that. I can only tell you that these refrigerator pickles are delicious and very easy to make. They are almost like a pickled salad. I hope that you will be impressed to want to make them and that you enjoy them as much as I do.

This is a small batch recipe and only makes a few jars. The original recipe made six.

WHAT YOU NEED TO MAKE AMISH REFRIGERATOR PICKLES

Just a few ingredients. Leave it to the Amish to come up with something delicious out of a very simple ingredients that are not complicated to find. Simple ingredients put together in the most delicious way.

1 medium cucumber, washed, dried and sliced into 1/4 inch slices (I used 6 mini cucumbers)
1/2 green pepper, washed, seeded and cut into strips
1/2 medium onion, peeled and thinly sliced
1 cup cider vinegar
1 cup (200g) granulated sugar
1 tsp celery seed
2 TBS kosher salt

I actually had a pack of those mini-Persian cucumbers in my refrigerator that needed using up. they were just the perfect size for these simple pickles and the skins are perfectly edible. I love having those cucumbers in my fridge. They are great for snacking.

I used only half of a medium onion, peeled. I cut it into thin half moons.

My green pepper was on the smallish side. I cut it in half, removing the seeds from the half I was going to use. I then cut it crosswise into thin slivers. You can cut it crosswise or lengthwise. It is a personal choice.

I used Kirkland organic granulated sugar and Mother Earth organic Cider vinegar. You can use any kind of granulated sugar and cider vinegar. I am simply telling you what I choose to use.

I think you could really amp up the flavors of these by adding some mustard seed, peppercorns, maybe some whole cloves and star anise. I think a piece of dried red chili would add a lovely touch as well.

WHAT IS KOSHER SALT

Most of the time I use Kosher salt in my cooking. Either that or sea salt. (I like Maldon.) But I also like Pink Himalayan. (Mostly because it is pink and I like pink.)

There are two main differences between ordinary table salt and kosher salt. To begin with, kosher salt has a much coarser grain than table salt. It is much easier to oversalt when working with the smaller granules of table salt.

Secondly, kosher salt is pure sodium chloride. Most table salt is “iodized,” which means it has added iodine. Ordinary table salt will usually also contain anticaking agents to prevent the small granules from sticking together.

One is not necessarily better than the other, but some people prefer using kosher salt for aesthetic purposes, as the additives in table salt can contribute to a cloudy wet brine, which is particularly important when it comes to making things like these delicious refrigerator pickles.

HOW TO MAKE AMISH REFRIGERATOR PICKLES

If you have a few clean pint jars and don’t mind waiting overnight, these are a simple and delicious make to enjoy with any meal. Your family and guests will simply love them.

Warm the vinegar and sugar over medium heat, stirring until the sugar dissolves. Stir in the celery seed and salt.

Prepare your vegetables. No need to peel the cucumbers.

Divide the vegetables between the jars, layering them in decoratively.

Fill each jar halfway with the pickling mixture. Top off with cold water.

Screw the lids on tightly and then store in the refrigerator for at least 24 hours before using for the best flavor.

I was really pleased that I made these. I had forgotten about them. I used to make them years and years ago. They are crisp and delicious. I could honestly eat them any time!

These will be enjoyed as a part of our Easter Holiday Dinner this year!

Are you fond of having something crunchy and fresh to enjoy along the side of your meals. You might enjoy the following offerings which are quick, easy, delicious and require no processing. I have been known to enjoy these simply with crackers and cheese. They are also great on charcuterie boards or for the buffet table. Great for picnics or packed into lunches as well!

SAME DAY SUMMER PICKLES -A super simple meal accompaniment for the summer which makes great use of the fresh summer produce. There are 4 versions, each pickle serving two. Heart healthy and delicious!

PICKLED APPLE SLICES - These are really a very simple make and oh so tasty when done. Prepare to fall in love with them! You don’t have to make three jars; it would be simple to cut the recipe down to make just one if that is all you wanted or needed. Since they are not heat processed, they do need to be eaten up within a month of making. Quite simply delicious!

Yield: 3 pint jars

Author: Marie Rayner

Amish Refrigerator Pickles

Prep time: 15 MinCook time: 24 HourTotal time: 24 H & 15 M

Crisp and crunchy, slightly sweet. I could eat these with every meal. They are delicious and very easy to make. You will need 2 clean and sterile Pint jars.

Ingredients

1 medium cucumber, washed, dried and sliced into 1/4 inch slices (I used 6 mini cucumbers)
1/2 green pepper, washed, seeded and cut into strips
1/2 medium onion, peeled and thinly sliced
1 cup cider vinegar
1 cup (200g) granulated sugar
1 tsp celery seed
2 TBS kosher salt

Instructions

Warm the vinegar and sugar over medium heat, stirring until the sugar dissolves. Stir in the celery seed and salt.
Prepare your vegetables. No need to peel the cucumbers.
Divide the vegetables between the jars, layering them in decoratively.
Fill each jar halfway with the pickling mixture. Top off with cold water.
Screw the lids on tightly and then store in the refrigerator for at least 24 hours before using for the best flavor.

Did you make this recipe?

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2025/04/amish-refrigerator-pickles-small-batch.html

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