I love making and canning pickles. But, sometimes I don’t have enough cucumbers for a full batch of my favorite sweet bread and butter pickles. Other times, I just want to experiment with new recipes without having to worry about whether or not the recipe will be safe for canning.
Either way, the perfect solution is refrigerator pickles. When you make pickles in the refrigerator, you can make as many (or as few) as you like and you can use the ingredients that you like. And, if you devour pickles as quick as we do around here, you will have no trouble eating them within two weeks… Since they keep well in the fridge for about two weeks, it’s perfect!
This time around, I wanted a mellow, slightly less salty pickle, and I also tried playing around with some different spices… Including cardamom and cumin! Instead of making all slices or all spears, I did a little of both… Since you can pack the cucumbers right into the jars before adding the liquid, you can make each jar just the way you like!
Sweet Cumin Cardamom Refrigerator Pickles
(Makes 4 pints)
- 4 pint jars with lids and bands
- 8 cups cucumber slices or spears (or a combination)
- 1 1/2 cups rice vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon Kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
Tightly pack the cucumber slices and spears into the jars.
Meanwhile, combine the vinegar, sugar, salt, peppercorns, cardamom seed, cumin seeds, and turmeric in a saucepan over medium heat. Bring to a boil, stirring to make sure all of the sugar is dissolved. Carefully divide the liquid among the four jars, pouring it over the cucumber slices/spears. If necessary, add just a bit of water to the top of each jar to be sure that the liquid covers all of the cucumbers.
Tightly secure the lids and bands on the jars. Gently turn over and shake to make sure the cucumbers and liquid are evenly mixed. Let the jars cool to room temperature, then keep them in the refrigerator for at least 2 days before serving. The pickles will keep for about 2 weeks in the refrigerator.
Please Note – While the lids on the jars may seal as the jars cool, the jars are not shelf stable and must still be kept in the refrigerator. This recipe is not intended for boiling water canning.