Refrigerator Pickles. Made with Montreal Steak Spice! The quickest, easiest, crunchiest and maybe the most delicious refrigerator pickles you may ever try.
The first thing I have to say about these super quick and easy refrigerator pickles is that I didn’t make enough of them! The bottle was half emptied by our family the minute it was opened to sample.
Everyone kept stabbing a fork into the jar asking for just one more until just a couple of minutes later, the four of us had polished off half the jar. They were that good! Maybe even my most favourite pickle ever.
First of all, if you are not familiar with refrigerator pickles, they are not meant to be bottled (i.e. canned) and water processed to be preserved for months on end. They are meant to be made quickly and enjoyed within a few weeks. They are also kept in the fridge for storage at all times.
The quick refrigerator method produces, crunchy, sweet and tangy pickles within just a few days. The recipe for the pickling liquid (brine) is a good basic starting point but you can adjust it to suit your own taste; increasing the vinegar to water ratio if you like more tart pickles or upping the sugar level if you like sweeter pickles. It’s really up to you.
In this recipe I’ve used some of my Homemade Montreal Steak Spice which really reduces the sodium content in both the spice blend and in the resulting pickles it is used to flavour so well. You won’t miss the extra salt one little bit. I know we certainly didn’t. If you are using a commercial brand of steak spice, I would omit the additional kosher salt in this recipe. The store bought stuff will already have more than an adequate amount of salt.
Since Montreal Steak Spice was originally supposed to be the actual pickling spices used for the city’s famous smoked meat from Shwartz’s Deli, it seemed to me a perfect choice to use for pickles too. The garlic, mustard seed, coriander and dill give it a classic pickle flavour while the ground chili flakes give just a little spicy heat to finish on the palate. I just know I’ll be making these pickles all summer now.
We loved the super crunchy baby cucumbers in this recipe but later, when larger cucumbers become available we will be using them as well. I might even try thenm as pickle spears next time. Just don’t pick giant cucumbers, they will contain too much water and produce a mushy pickle. Try to use as small a size as possible. English cucumbers would be ideal here too.
Like this Refrigerator Pickles recipe?
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This recipe makes just one pint of pickles but if you would like to make several One Pint Mason Jars at a time, simply multiply the recipe by the number of bottles you’d like to make. They certainly make great take-along gifts to your hosts at summer BBQ’s and picnics.
You might also like:
- 2 cup sliced baby cucumbers
- 1/3 cup apple cider vinegar or white vinegar
- 1/3 cup water
- 2 tbsp sugar
- 1 tsp kosher salt
- 1 tbsp Rock Recipes Montreal Steak Spice if using a commercial brand, omit the salt in the ingredients listed here
- 3 cloves garlic sliced
Cut the ends off the baby cucumbers and discard them.
Slice the cucumbers evenly to about 1/4 of an inch thick.
Stir together the vinegar, water, sugar & kosher salt until the sugar and salt are dissolved.
Add about 1/3 of the sliced pickles to a 2 cup mason jar (or similar bottle).
Sprinkle on about 1/3 tbsp of the Montreal Steak spice, followed by one of the sliced cloves of garlic.
Repeat for the next two layers until the bottle is stuffed full.
Pour the vinegar mixture in the bottle to completely cover the cucumber slices. Just top up with a splash of vinegar if you run slightly short.
Add the lid to seal tightly and give the bottle a shake.
Refrigerate for a 4-5 days before serving.
These pickles should last in the fridge for 3-4 weeks at least.
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