Easy Homemade Refrigerator Pickles

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Pickles on Black Bean Burger

Re-Posting this recipe for those of you who saw us on 3ABN today!

Now that grilling and picnic season has arrived we need something extraordinary to top those burgers. My favorite thing is homemade pickles. I love homemade pickles…however I’m not a huge fan of canning. So these refrigerator pickles are perfect! They are quick, easy and way better than the kind you buy at the grocery store.

I like to give my homemade pickles a milder flavor by using lemon juice instead of vinegar in the brine. They come out nice and tart but without a strong vinegar flavor!

For Meatless Monday Supper Club this month I made the Black Bean Burgers from last week and we topped them with these yummy pickles.

Bread And Butter Refrigerator Pickles

  • 1 cup lemon juice
  • 1 cup water
  • 1 cup honey or other sugar
  • ½ teaspoon celery seed
  • ½ teaspoon turmeric
  • 2 pinches cayenne pepper (optional)
  • 3 tablespoons canning or kosher salt
  • 4 slices bell pepper
  • 4 slices onion
  • 8 cups sliced cucumbers
  1. Place lemon juice, water, honey, celery seed, turmeric, cayenne and salt in a medium sized saucepan. Cook over medium heat until the salt and honey dissolve.
  2. Place 2 slices of onions and 2 slices bell pepper in the bottom of 2 wide-mouth canning jars and fill with as many sliced cucumbers as you can fit in each jar.
  3. Carefully pour the liquid mixture in the jars, completely covering the cucumbers.
  4. Put the lids on and refrigerate for at least 24 hours.

Lemon Dill Refrigerator Pickles

  • 2 cups water
  • 1 cup lemon juice
  • ¼ cup canning or kosher salt
  • 2 cloves garlic
  • 2 thick slices onion
  • 2 tablespoons dill weed or dill seed
  • 8 cups thinly sliced cucumbers
  1. Mix water, lemon juice, and salt together.
  2. Place 1 clove of garlic, 1 slice of onion and 1 tablespoon of dill seed in 2 wide-mouth canning jars. Fill with as many cucumbers as you can fit in the jar.
  3. Carefully pour the liquid mixture into the jars, completely covering the cucumbers.
  4. Put the lids on and refrigerate for at least 24 hours.

TIP: Regular table salt works okay too, it will just make the liquid cloudy.

TIP: If you don’t have jars, mix in a glass bowl. Just make sure the cucumbers are under the brine (water and lemon mixture).

lemony dill refridgerator pickles

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