Refrigerator Pickles. Made with our own recipe for lower salt Montreal Steak Spice! The quickest, easiest, crunchiest and maybe the most delicious refrigerator pickles you may ever try.
Montreal Steak Spice Refrigerator Pickles
Originally published July 2017.
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. 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, it’s a quick pickling method. Refrigerator pickle are not meant to be bottled (i.e. canned) and water processed to be preserved for months on end.
Montreal Steak Spice Refrigerator Pickles served with Egg Salad Sandwiches
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.
Increase 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.
Reducing the sodium in your Refrigerator Pickles
In this recipe I’ve used some of my Homemade Montreal Steak Spice. The reason is because it 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.
Homemade Montreal Steak Spice
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.
The origin of Montreal Steak Spice
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.
Homemade Montreal Steak Spice
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 them 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.
This recipe makes just one pint of pickles but if you would like to make several One Pint Mason Jars
You might also like to add these great pickles to our incredible Barbecue Spice Burgers!
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Montreal Steak Spice Refrigerator Pickles
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Refrigerator Pickles - made with Montreal Steak Spice!
Refrigerator Pickles - made with Montreal Steak Spice! - the quickest, easiest, crunchiest and maybe the most delicious refrigerator pickles you may ever try.
Ingredients
- 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
Instructions
- 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.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1 servingAmount Per Serving Calories 15Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 244mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Shirley Schuurman
Saturday 15th of August 2020
On my second bottle. Are very good. I need to control garlic a bit down. Personal taste Made shot spears this time. Will make own seasoning eventually, —would make them taste even better.
Jill Brubaker
Tuesday 21st of January 2020
Do you have a recipe for "bread and butter" pickles?
Liga
Saturday 20th of July 2019
Fabulous pickles. Made with store bought seasoning. Will be making your seasoning and making another batch. We tried reusing the "juice" for a 2nd batch. Hardly any flavor left in the cukes.
EllenO
Saturday 21st of April 2018
Just put a jar of these in my fridge today. Looking forward to trying them out in a week.