Blue Ribbon refrigerated sweet pickles made with the finest ingredients that are bonafide gluten-free can only mean one thing – the very best sweet pickle recipe made for those who want fantastic flavor, but don’t have the time to can.
This sweet pickle recipe takes only 5 minutes to heat the brine and less than 20 minutes for the prep time.
The cukes need 2 hours to cure in the salt brine, but you can do something else in the meantime.
(If you are ever in need a vegetable slicer, check this one out. I’ve done the reviews, it’s next on my list!)
Be prepared. Whether you are patiently waiting for the cucumbers to reach maturity, or you are taking advantage of a store sale. Get ready.
Plan out your strategy. While this recipe is for a one-quart jar, you can easily multiply the ingredients and double or triple your batch.
Have your jars washed and ready upside down on your counter.
Have your lids and rings, as well as any other supplies you might need as if you are actually doing a canning batch.
Inventory your ingredients. Make sure you have enough to last throughout the season. It’s cheaper to buy in bulk. I almost always want organic pickling seasonings, to go with my organic cucumbers. But that is a personal decision and you can do it any way you want.
Check your apple cider vinegar. It lasts a few years, but even apple cider vinegar can get old. I can’t tell you how many times I have gone to the store to make a last minute purchase and they were out!
I like to use organic unrefined sugar, and I have another recipe to post that I use honey in. I haven’t tried it with this recipe.
Always remember when using acidic food, like apple cider vinegar, to use glass or stainless steel. Aluminum can interact with the acidity and cause a bitter flavor.
If you are a homesteader at heart, or simply someone who has the garden bug, but no land, don’t despair! Find a farmers market. I can’t tell you how much you bless a farmer/gardener and their family when you support them by making a purchase.
You also strengthen the local agricultural net, and that is very important for your community.
Okay, I’m off on a tangent.
The Recipe – Please – Blue Ribbon Sweet Pickles – No Canning and Gluten-Free!
1 – 1/2 lb’s of cucumbers – sliced thinly (check out this mandoline slicer!)
2 Tablespoons of a healthy salt, like sea salt
3/4 cup of sweet onion – finely sliced
1 cup of sugar – organic and unrefined
1 – 1/2 cup of apple cider vinegar
1/4 cup of coconut sugar ( or any other sugar)
1/2 teaspoon of mustard seed (zestier? add 1/2 teaspoon more!)
1/2 teaspoon of celery seed
1/8 teaspoon of turmeric
1 clove of garlic – quartered
~ I may earn a small commission from affiliate links in this post. There is no extra charge for you, and it helps support our homestead! ~
Add sea salt to a bowl of your sliced cucumbers – mix well and leave to marinate/cure for 2 hours – refrigerate
Combine all the other ingredients in a stainless steel pot, heat and mix until sugar is completely dissolved.
Pour over sliced cukes and allow them to cool at room temp for 1 – 1/2 hour.
Bring the salted cucumbers out of the refrigerator and rinse in a colander.
Drain, pat dry, and add onions.
Pour back into a non-reactive bowl and add the ACV mixture.
Allow to cool to room temperature and fill a quart jar with your pickles and juice.
Give it 24 hours to blend flavors, and enjoy! (refrigerate)
Keeps up to one month in the refrigerator.
Feel free to tweak this recipe according to your own taste buds. Add a pickling spice for a heartier flavor, more sugar for extra sweetener.
This recipe is not tested for canning.
Mandolin/Vegetable Slicer – Love this!- Check it out below!↓