Refrigerator Pickles (AIP/Paleo)

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.

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.

💗 ,

Wendi

Refrigerator Pickles (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: Sides, Treats and SnacksCuisine: AIP, PaleoDifficulty: Easy

Yield

2

pints

Prep time

15

minutes

Cooking time

2

minutes

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.

Ingredients

• 1 1/2 cups water

• 1/4 cup apple cider vinegar

• 1 1/2 TBSP fine sea salt*

• 1/2 tsp honey

• 3 slices red onion

• 2 cloves garlic, sliced

• 6 sprigs fresh dill

• 2 bay leaves

• 1 English seedless cucumber, sliced on the diagonal

Directions

• Place water, vinegar, salt and honey in a small saucepan over medium heat. Whisk and cook until salt and honey have completely dissolved, about 2 minutes. Let cool. This is your brine.
• Separate layers of onion. Place some on the bottom and sides of 2 Ball wide-mouth pint jars . Add garlic to both jars equally. Place 3 sprigs of dill and one bay leaf on the sides of each jar. Stuff jars with slices of cucumber.
• Pour the cooled brine into each jar, covering the cucumber. Top with lids, preferably screw-on wide mouth plastic lids. Place in the refrigerator for 2 days. Shake jars occasionally during the 2 days to distribute the flavors. Serve with hamburgers, in wraps, or munch on them as a snack!

Notes

• *Hubs and I disagree on how much salt should be used, but since this is my blog, we’re going with my preference! He likes 2 TBSP salt. That’s a bit much for me. I’ll leave the amount up to you. If you like things to be salty, use 2 TBSP. If not quite so much, use 1 1/2 TBSP.

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