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Amish sweet pickle recipe 

Discover the simplicity of homemade Amish Refrigerator Pickles with this easy recipe. Adapted from a cherished Amish tradition, these pickles require just a few basic ingredients. Sweet, tangy, and wonderfully crisp, they offer a delightful way to preserve a small harvest of cucumbers. Enjoy the timeless flavors of Amish cuisine with this effortless pickle recipe, perfect for adding a touch of homemade goodness to your table.
Discover the simplicity of homemade Amish Refrigerator Pickles with this easy recipe. Adapted from a cherished Amish tradition, these pickles require just a few basic ingredients. Sweet, tangy, and wonderfully crisp, they offer a delightful way to preserve a small harvest of cucumbers. Enjoy the timeless flavors of Amish cuisine with this effortless pickle recipe, perfect for adding a touch of homemade goodness to your table.
Munchyesta.com
Prep Time 10 minutes
Cook Time 5 minutes
Serving Size 10 servings

Equipment

  • Clean airtight canning jars with lids

Ingredients

Amish sweet pickle recipe ingredients:

  • 6-8 small cucumbers
  • 1/2 finely diced onion
  • 1 cup (240ml) cider vinegar or apple cider vinegar
  • 1 cup (200g) sugar
  • 1/2 cup (120ml) water
  • 1 tablespoon (17g) kosher salt use any edible salt without iodine
  • 1 teaspoon celery salt (optional)

Instructions

How to make cucumber pickle Instructions:

  • Clean Jars: Begin by washing your jars thoroughly in hot, soapy water. Whether you’re using pint-sized or quart-sized jars, ensuring they’re clean is essential for safe pickling. After washing, you can soak the pint jars in boiling water for a few minutes to get 100% sterilized jars that will preserve the delicious tastes and be safe for personal consumption.
  • Prepare Brine: In a medium saucepan set over medium heat, combine the vinegar, water, salt, and sugar. Stir the sour brine mixture continuously until the sugar and salt completely dissolve, creating a smooth brine base for your pickles.
  • Flavor Infusion: After removing the brine from heat, stir in the celery salt if desired. Set the seasoned brine aside to cool slightly while you prepare the cucumbers and onions.
  • Prepare Cucumbers: Wash cucumbers well. Slice the cucumbers into ¼-inch rounds, ensuring uniform thickness for even pickling. You can use a mandoline slicer to get even thin slices of cucumber. Finely dice the onion to complement the pickle slices.
  • Jar Packing: Pack the sliced cucumbers and diced onion snugly into clean canning jars, maximizing space for optimal pickling.
  • Brine Pouring: Carefully pour the warm pickling brine into the packed mason jars, ensuring all cucumber slices and onion pieces are fully submerged. Seal jars tightly to lock in flavor.
  • Refrigerate and Infuse: Place the sealed jars of pickles in the refrigerator and allow them to marinate overnight. This extended chilling time allows the flavors to meld and intensify, resulting in deliciously infused pickles ready to enjoy the next day. Bon appétit!

Notes

Tip:

for extra quick pickles, slice the cucumbers in fine even slices. For 7 day pickles, use small baby cucumbers and leave them whole for extra crunchy deliciousness! 

Storage: 

When properly stored in the refrigerator in airtight containers, Amish sweet pickles can last for several weeks to a few months. However, it’s best to consume them within a few weeks for optimal flavor and texture.

How to make refrigerator sweet pickles recipe small batch guide 

To make a small batch of refrigerator sweet pickles, you can adjust the recipe as follows:

Small Batch Amish Sweet Pickle Recipe Ingredients:

  • 3-4 small cucumbers
  • 1/4 finely diced onion
  • 1/2 cup (120 ml) cider vinegar
  • 1/2 cup (100 grams) sugar
  • 1/4 cup (60 ml) water
  • 1/2 tablespoon (8.5 grams) kosher salt
  • 1/2 teaspoon (3 grams) celery salt (optional)
  • 1/2 teaspoon celery seed (optional)

How to make refrigerator sweet pickles recipe small batch Instructions:

1. Clean Jars: Begin by washing a small number of jars thoroughly in hot, soapy water. Ensure they're clean for safe pickling.
2. Prepare Brine: In a large pot or saucepan over medium heat, combine the vinegar, water, salt, and sugar. Stir continuously until the sugar and salt dissolve completely, creating a smooth brine base.
3. Flavor Infusion: After removing the brine from heat, stir in the optional celery salt if desired. Set the seasoned brine aside to cool slightly while preparing the cucumbers and onions.
4. Prepare Cucumbers: Slice the cucumbers into ¼-inch rounds, maintaining uniform thickness for even pickling. Finely dice the onion to complement the pickle slices.
5. Jar Packing: Pack the sliced cucumbers and diced onion snugly into the clean jars, maximizing space for optimal pickling.
6. Brine Pouring: Carefully pour the warm pickling brine into the packed jars, ensuring all cucumber slices and onion pieces are fully submerged. Seal the jars tightly to lock in flavor.
7. Refrigerate and Infuse: Place the sealed jars of pickles in the refrigerator and allow them to marinate overnight. This extended chilling time allows the flavors to meld and intensify, resulting in deliciously infused pickles ready to enjoy the next day. Bon appétit!