Easy Fridge Pickles

Introduction: Easy Fridge Pickles

About: I love everything about food - eating it, watching food shows, trying new foods, reading about food and food history, etc. I don’t necessarily like to cook - I prefer to find hacks, shortcuts etc. to make goo…

Now that our local farmers market is open and selling cucumbers, I have to make fridge pickles. They are so good I can no longer eat store bought pickles. Plus they are so easy to make - the only issue is waiting for them!

Supplies

2 small cucumbers
White vinegar
Water
2-3 pinches salt
4 packets of Splenda (I prefer Splenda both for saving calories and that it dilutes well in cold water)
2 pinches of dill
2-3 pinches garlic powder
15-20 turns of a pepper grinder
Sprinkle of red pepper
1 bay leaf
jar with lid

Step 1: Cut Cucumbers to Size

Cut of ends of the cucumber and cut into four spears. The length of the cucumbers should be the length of the jar, leaving some room so that the liquid can completely cover the cucumbers. May need to cut a spear in half again to completely fill the jar and filling the jar tight is good.

Step 2: Add Fluids

Fill jar 1/2 way with vinegar, then the rest with room temperature or cooler water so that the cucumbers are covered.

Step 3: Add Dry Ingredients

Add salt, Splenda, dill, garlic powder, pepper, red pepper and bay leaf (no particular order).

Step 4: Put on Lid and Shake.

Step 5: Refrigerate

At a minimum let refrigerate 3-4 hours. I prefer overnight myself. These pickles should last 1-2 months but that is unproven as they never last that long.

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    9 Comments

    0
    shalnachywyt
    shalnachywyt

    6 weeks ago on Step 2

    Have been doing this for years.
    Did you know that Splenda is made using chlorine gas?
    I prefer using Stevia mix as Splenda actually makes me crave sweetened things more.

    0
    MichaelB256
    MichaelB256

    Reply 6 weeks ago

    No different than the chlorine in table salt (sodium chloride). Chloride is chlorine with a negative charge. Also found in lettuce and mushrooms.

    0
    shalnachywyt
    shalnachywyt

    Reply 6 weeks ago

    Huh. Didn't know that, but, of course, the amount of chloride in veggies is much smaller than in salt. Thanks for the info.

    0
    Pa1963
    Pa1963

    Reply 6 weeks ago

    Splenda is sugar with a molecular tweak to remove most of its calories.

    0
    shalnachywyt
    shalnachywyt

    Reply 6 weeks ago

    Still makes me crave sweets. ::shrugs:: Don't know why. Maltodextrin, on the other hand, doesn't make me crave sweets.

    0
    jaybo2099
    jaybo2099

    6 weeks ago

    Seems easy enough and I do love pickles! What is the texture like? Are they crisp?

    0
    Jaysmiller10
    Jaysmiller10

    Reply 6 weeks ago

    Yes. As I understand it they get softer the longer they sit but I find them still crispy a week or more after. Again they don’t last that long here!

    0
    chefspenser
    chefspenser

    6 weeks ago on Step 5

    Great job on the process and photos! This i s pretty much how I make them...love to add bay leaves also. Thank you for sharing. Cheers!