Mennonite Refrigerator Pickles [Recipe]

Okay, so a while ago I posted this picture /\ and asked if you guys would like the recipe.  The response was positive.  🙂
This recipe is easy to make, and it requires absolutely zero pickling skills.  Yay!  You don’t have to sterilize the jars or anything… Just make sure you have the ingredients and a fridge, and you’re good to go!  My Oma used to have a big jar of these pickles in her fridge all the time, and while I must confess that my childhood self didn’t particularly care for them, they have grown on me over the years.  Even though I still don’t like sweet pickles in general… These are an exception.
Now before I get into this, I’d like to give credit where credit is due.  These beautiful pickles were made by my sister Becky, with the help of another sister, Keturah.  Since Becky is the one in charge here, I’d like to introduce her a little bit.  
Meet Becky:

Becky is my fabulous website making, P.G. Wodehouse reading, gadget loving, makeup artist extraordinaire sister.  🙂  She is interested in a great number of things, but recently she’s been enjoying (and so have I, I must confess) BBC’s “Sherlock,” and cooking random bits of gourmet this or that which she feels inspired to make, ranging anywhere from Korean kimchi to fajita salad to Mennonite refrigerator pickles.  She says that the fact that she rarely cooks makes her creations extra special when they do come around… They’re like that rare treat that you only get on holidays.  😉  I have to say, it’s kind of true.  She’s pretty much good at anything she puts her hand to.

So, here’s a treat for you:  One of Becky’s rare delicacies.  These pictures were taken when Becky made these pickles for my sister Leah’s wedding this past July.  She made about 30 jars, I think – 1 per table.

I kind of decided I wanted to post these pictures when MANY people kept asking for the recipe after the wedding… It’s a lot easier to send them to a blog post than it is to write out the recipe a thousand times.  😉

So here it is… The famous pickles!

Mennonite Refrigerator Pickles
(Makes enough for a 1 gallon jar or 8 pint jars)
Ingredients:
2-3 peppers
3 onions
Cucumbers, enough to fill the jar
Wash and slice the peppers, onions, and cucumbers.  Pack into a gallon jar until it is full, or layer into pint jars.  
For the Brine:
2 c. sugar
2 c. vinegar
2 Tbsp. salt
Combine in a small pot, heat to dissolve, and pour into jar (will only be 1/2 full). Don’t seal; refrigerate at least 3 days before eating, or to taste.  Keep refrigerated.
Note:  Becky also used mustard seeds in her pickles (just a few sprinkled on top), as well as a bit of apple cider vinegar in the brine for some extra kick.  

:).

And with that, I will sign off.  Becky’s in the kitchen, and I smell bacon.

Back soon!

–Naomi

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23 Comments »

  1. Hi there!

    The lids go on the jars after they've been filled and you've added the brine – Then into the fridge they go! No sealing necessary. 🙂

    Thanks for your comment, and all the best with your pickles!

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  2. We just used regular orange bell peppers, but you can use whatever you like! This brine is a little bit sweet, so if you used spicy peppers, that would be a bit of a contrast – But quite possibly delicious!

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  3. Good question! I actually have no idea, since I don't usually use anything other than real sugar for my recipes. I did take a quick look at Google to see if other people have made pickles with Splenda, and it turns out, they have! So the taste might be a little different, and the brine might be a little sweeter – but it might be worth a shot! 🙂

    All the best, and thanks for your comment!

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  4. I notice that the brine mixture will only fill gallon jar 1/2 way how does that saturate all the veggies or do you need to top it off with something else

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  5. No need to top it off with something else; during the fermentation process, the vegetables will let off water, and the liquid content will naturally increase as they sit. If you do too much liquid, you'd have a problem!

    Thanks for your comment! All the best.

    –Naomi

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  6. I would estimate about 1/2 an English-style cucumber per jar; it really would depend on the size of the cucumbers you're using, and how full you pack the jar with other vegetables (peppers and onions). All the best to you!

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  7. I like to eat them most within the first 2 weeks of having them, but they'll keep for a couple of months at least, no problem. I find that the pickles are the most crisp within the first couple of weeks, which I like most – As they sit, they get a softer consistency; though, the taste is always fantastic. 🙂

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  8. They'll keep for a good while (I've never had a jar go bad, so I can't say exactly – they always go before that point!). I do like to eat them within the first couple of weeks of having them though, since the pickles are the most crisp during that time; they soften as they sit.

    Thanks for the comment!

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  9. I have NEVER canned anything in my life. City girl. But these look so good and easy that I am willing to try. I love sweet pickles and so do my kids. Can you use any cucumber other than English?

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  10. Well no worries, this is not at all like traditional canning! You could try other cucumbers, but if you're going to experiment with field cucumbers (the ones with the waxy skin), make sure you peel them completely before you make them.

    All the best!

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  11. I just made a batch tonight! I did not have the sweet bell pepper so I added a bit of crushed red pepper, and turmeric, celery seed and fresh garlic cloves with the mustard seed…hope it turns out! 🙂

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