Refrigerator Pickles (AIP/Paleo) are so easy to make that you’ll wonder why you’ve been buying them in the store! No canning equipment needed.Jump to Recipe
Pickles are perfect for summertime! They are a briny, crunchy addition to your favorite lunch, a picnic, or grilling party. And these are SO easy to make! Only three steps. BOOM.
I used to (pre-AIP) buy pickle slices in the store to put on my hamburger, but I was frustrated with all the food coloring the food companies would add to them! When you cook cucumbers in the canning process, they turn an unpleasing color of blah, so companies add food coloring to make them look like something you’d want to eat. The beauty of refrigerator pickles is that they aren’t cooked, so they retain their color and crunch. Yay! No food coloring needed!
A word about those jars
I LOVE these Ball wide-mouth pint jars. I use jars to store my bone broth in the freezer, and portions of soup in the fridge. They are also great for storing sauces. When I’m ready to use the food, I just remove the lid, and heat my food right in the jar.
Sidenote: If you want to freeze something in these jars (um, do not freeze pickles), be sure that you are using the jars like the ones pictured here with no shoulders. The shouldered ones will crack in the freezer. And then you might cry.
Since I’m not using my jars for canning, I bought plastic wide mouth plastic lids. Though I’m not at all a fan of using plastic anything, this is one exception. They don’t rust like the canning lids do, and they can go in the dishwasher.
Give these babies a try. You’ll feel so smug that you can make pickles!
Today, as always, and maybe more than ever, I’m wishing you much love and deep healing.
We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.