Fridge Pickles (Curried Onions and Dill Peppers)

I do prefer hot water canning over fridge pickles. But sometimes I’m not in the mood to drag everything out of the cupboard to process a full batch of pickles. Fridge pickles also have an advantage over water bath-they stay crunchy.

March’s Can It Up was onions and I never got the chance to make them. I got a good sized bag of onions at Niagara Produce yesterday, and decided to make what I was planning on for March-curried pickled onions.

Fridge pickles are a great way to venture into pickling-they’re simpler, and since you’re not canning them they’re not quite as rigid instruction wise as hot water bath processed food. Let them for a few days in the fridge to pick up flavor.

3 cups vinegar (5% acidity)

1 1/2 cup water

1 1/2 cup sugar

2 tea pickling salt

(Brine from the Winter Salad Pickle from The Complete Book of Small-Batch Preserving)

For the onions- 2 tea hot curry powder

For the peppers-1 tea dill seed

Roughly chop and place vegetables into jars-two onions filled a quart jar and about 6 hot peppers filled a pint. Poke them down with a chopstick to make sure you get as much into each jar as you can. Place curry powder in onion jars and dill in pepper jars.

Add brine to a sauce pan and bring to a boil. After boiling for 3-5 minutes*, fill each jar to about 1/2 to 1/4 inch of rim, and seal. Place in fridge when the jars are lukewarm to cool to the touch.

You can use the brine for a range of vegetables, and adjust the herbs you use with them. Fridge pickles are good for using up limp or elderly vegetables-they’re best with crunchy vegetables, obviously, but they’re great for saving stuff that’s past their prime.

*Boiling length on the brine isn’t as pivotal for fridge pickles as for hot water bath, but make sure it boils at least a little to kill off whatever may be in the pot.

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  1. I am very interested in learning more about pickling, I might just have to check out the book you referenced…it’s hard to know where to start when you’re starting from the very beginning. 🙂

  2. I did fridge pickles with cucumbers from my garden last year and thought i’d died and gone to heaven!!! and i loved the crispiness. my friend cans her pickles and complains that they are always limp.

  3. Years ago I made ice box pickles. This year I planted cucumbers so I could make some more pickles, but it’s been so long that i forgot how to make them So I’m glad I ran across your post. Think I’m going to add some jalapeños for spicy pickles.

    Linda @

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