Our cucumber plants have been producing well this year, and we’ve surely been enjoying their wonderful fruit, especially since this means more Cucumber Corn Relish Salad, more Mazidra, and more pickles!
Making refrigerator pickles is uber easy! It only takes minutes of your time. And no “store-bought, polysorbate 80, sodium benzoate, natural flavors, yellow 5-spiked” pickle can compare to these fantastically fresh homemade pickles!
What’s more, these luscious pickles are even free from vinegar (an ingredient we try to avoid).
How do you make pickles without vinegar? Use lemon juice. You’ll love them!
These cool and crisp pickles taste amazin’. So if you don’t have a garden or belong to a CSA, stop by your local farmer’s market and pick up a peck o’ potential pickles.
Ready, set, crunchalicious!
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What is the difference between refrigerator pickles and canned pickles?
While the ingredients are almost the same, refrigerator pickles are not processed in the canner or hot water bath, and they aren’t sealed. They need to be kept in the refrigerator, and they keep for about 7 to 10 days. Refrigerator pickles tend to be a bit crunchier than canned pickles because they aren’t exposed to the high heat of the canning process.
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