1/4/2024 0 Comments Pickle crispWe used slicing cucumbers from the Farmer’s Market for this particular batch of homemade pickles, and after 5 days in the refrigerator they were still more crunchy than most store-bought pickles! Never use cucumbers that have mold, and avoid those with major dings, bruises, or soft spots for homemade pickles. Farmer’s Market cucumbers will always be more fresh than those you can buy in the grocery store! If you grow your own, make pickles within a few days of harvest – and be sure to store them in the fridge in the meantime. No matter what type you use, choose the most fresh and firm cucumbers you can find. They stay plenty crisp for us! I’ve also heard Armenian cucumbers make for extra crunchy refrigerator pickles. However, I find refrigerator pickles are more forgiving for texture, so we often use slicing cucumbers too. (You know… the small bumpy ones.) That is especially true for canned pickles. Petite “pickling cucumber” varieties will make the best, most crunchy homemade pickles. What cucumbers are the best to make refrigerator pickles? Don’t miss the printable recipe at the end! Want to know a secret? You can use this same recipe to quick pickle a wide variety of veggies including green beans, carrots, cucamelons, radishes and more! The process is just a tad different to pickle peppers, so check out that recipe here. Without the fuss of canning, refrigerator pickles also stay more crisp than canned ones since they’re not subject to high heat. I mean, who doesn’t love a good pickle? Crunchy, tangy, salty… yum! Whether you’re growing your own or are simply in the mood for a fun summer project, making fresh homemade dill pickles is a great way to preserve cucumbers – all while creating a delicious and healthy snack! Even better, this refrigerator pickles recipe is exceptionally quick and easy to make.
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