Mr. Food’S Sunday Afternoon Pickels

These quick refrigerator pickles are the perfect summer side dish, offering a crisp texture and a balanced sweet-and-sour flavor profile. Using Kirby cucumbers ensures they stay crunchy and hold up well in the brine. The simple mixture of white vinegar, water, sugar, and salt penetrates the cucumbers quickly, making them a delightful addition to sandwiches, burgers, or a light salad. Unlike traditional canned pickles, these require no canning equipment or boiling, just simple assembly and chilling. They are an excellent vegan option for those seeking a tangy condiment. Perfect for weeknight dinners or as a refreshing snack, these pickles add a bright pop of flavor to any meal. Store them in the fridge for up to several weeks for continued enjoyment.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 7

Calories: 68.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

These quick refrigerator pickles are the perfect summer side dish, offering a crisp texture and a balanced sweet-and-sour flavor profile. Using Kirby cucumbers ensures they stay crunchy and hold up well in the brine. The simple mixture of white vinegar, water, sugar, and salt penetrates the cucumbers quickly, making them a delightful addition to sandwiches, burgers, or a light salad. Unlike traditional canned pickles, these require no canning equipment or boiling, just simple assembly and chilling. They are an excellent vegan option for those seeking a tangy condiment. Perfect for weeknight dinners or as a refreshing snack, these pickles add a bright pop of flavor to any meal. Store them in the fridge for up to several weeks for continued enjoyment.

Ingredients

1 cup White vinegar
1 cup Water
1/4 cup Sugar
1 teaspoon Salt
3 lbs Kirby cucumbers, peeled and thinly sliced
1 handful Chopped scallions or dill (optional)

Directions

1
In a large mixing bowl, combine the white vinegar, water, sugar, and salt.
2
Stir the mixture vigorously until the sugar and salt are completely dissolved.
3
Add the thinly sliced Kirby cucumbers to the brine mixture.
4
If using, add the chopped scallions or dill to the bowl.
5
Toss the cucumbers thoroughly until they are evenly coated with the brine.
6
Cover the bowl tightly with plastic wrap or a lid.
7
Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to develop.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 68.8kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4876.9mg204%
Total Carbohydrate 15.2g6%
Dietary Fiber 0.0g0%
Sugars 15.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These pickles will keep for several weeks when stored in a sealed container in the refrigerator.

Variation: For extra flavor and texture, slice one large onion into thin rings and add it to the mixture along with the cucumbers.

Ingredient Tip: Kirby cucumbers are ideal for pickling because they are smaller and have thinner skins, resulting in a crunchier final product compared to standard slicing cucumbers.

Keywords: pickles, cucumbers, refrigerator pickles, quick pickles, vinegar, sweet and sour, crispy, vegan, side dish, summer recipe, no cook, kirby cucumbers, dill, scallion, brine, chilled pickles, easy pickles, homemade pickles, saturday night, sunday afternoon

Read it online: https://www.chefs-mate.com/recipe/mr-foods-sunday-afternoon-pickels/