At the party, Dede (aka wvhomecanner) provided a pickle-making demonstration. Traditional pickle recipes must be placed in a brine for days if not weeks. This recipe for refrigerator pickles is what Dede calls instant picklefication.

If you missed the party, you don’t have to miss the pickles! (There are still good cucumbers out there at farmers markets–we picked these up right before the party for the demonstration.)

How to make Refrigerator Pickles:

7 cups unpeeled sliced cucumbers
1 cup diced bell pepper
1 cup sliced onions

Brine
1 cup white vinegar
2 teaspoons salt
2 cups sugar
1 tablespoon celery seed
Pickle Crisp (optional, use per package directions)

Do not heat the brine. Mix together sugar and vinegar until sugar is dissolved, then add celery seed, salt and Pickle Crisp (if using); pour over cuke mix. Store in the refrigerator in a covered container or in quart jars. They’re best after 24 hours, but you can eat them right away.

If you don’t know what Pickle Crisp is….

Pickle Crisp adds the crunch to pickles without the long pre-soak. It comes in granulated form and the label says to add 1/4 teaspoon per quart. (So a small jar goes a long way.)

These refrigerator pickles are sweet and crunchy and delicious.

And I got to keep two jars!

You can find Dede’s recipe on Farm Bell Recipes and save it to your recipe box: Refrigerator Pickles.

Also check out Dede’s Instant Picklefication post on the Farm Bell Recipes blog, where she shares another fast pickle recipe for Claussen-Style refrigerator pickles.

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