Make the most of your abundant Cucumber harvest with these delicious,Quick Sweet & Sour Turmeric Refrigerator Pickles. Turmeric has anti-inflammatory properties, and the Apple Cider Vinegar has anti-microbial properties and antioxidants. These quick pickles are great for adding to sandwiches, salads, burgers, and of course…a cheese platter (or in my case…literally anything)!
What Are Refrigerator Pickles?
Refrigerator pickles are cucumbers preserved in a vinegar-based brine and stored in the fridge rather than being heat-processed for long-term storage. Because they aren’t canned, they retain a fresh texture and crisp bite… plus they are quick and easy to make! Pickles do not last long in my fridge 😅
The pickles begin developing flavour within a few hours but are best after 24–48 hours when the brine has had time to infuse into the cucumber slices. They can typically be stored in the refrigerator for up to one month.
Best Cucumbers for Pickling
Almost any cucumber can be used for refrigerator pickles (even zucchini), making this recipe ideal for preserving your homegrown harvests. I love pickles and utilise whatever i have growing in the garden to adapt to this recipe (including rainbow chard and asparagus). Some of the best cucumber varieties include:
- Lebanese cucumbers
- Pickling cucumbers
- Mini cucumbers
- Marketmore cucumbers
For the crunchiest results, harvest cucumbers while they are still young and firm. Larger overgrown cucumbers can still be used, but removing the seeds first may improve the texture.
Adding Turmeric to Pickles
One of my favourite ingredients in this recipe is turmeric. Not only does it give the pickles a beautiful golden colour, but turmeric has long been valued for its anti-inflammatory properties. Combined with apple cider vinegar, which contains antioxidants and natural antimicrobial compounds, these pickles are a simple way to turn an abundant harvest into something both delicious and practical.
Tips for Extra Crunchy Pickles
- Use freshly harvested cucumbers whenever possible.
- Slice cucumbers evenly so they pickle consistently.
- Chill the pickles overnight before serving.
- Use a clean glass jar with a tight-fitting lid.
- Avoid soft or overripe cucumbers.
Quick Sweet & Sour Turmeric Pickles
Sweet and sour Refridgerator pickles are so quick and easy to make!
Ingredients
- 2-3 Medium Cucumbers or two jars of whole small pickling Cucumbers
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1 TBSP Mustard Seeds
- 2 TBSP Sugar
- 1 tsp Salt
- 1 tsp ground Turmeric powder
Instructions
- Sterilise your jars by heating them in the oven face down at 120degrees Celsius or in the dishwasher on high heat. Sterilise the lids in a bowl by pouring boiling water on them.
- In a saucepan add your vinegar, water, sugar, turmeric, salt, and mustard seeds (*optional chili flakes see notes) and bring to a simmer.
- Slice your Cucumbers into spears or round slices and place them in the clean jar.
- Pour over your pickling liquid and secure the lid. Carefully place the jar upside down to cool. This helps create a secure seal.
- Once the jars are close to room temperature, turn them up the right way and add them to the refrigerator.
- They will be ready to eat after 48 hours and use within a month or two.
Notes
Add sliced Red Onion, Dill, or Chilli flakes to your cucumber pickles for extra flavour.
This recipe also works with Zucchini in replace of Cucumbers too.
Simple Seasonal Preserving
After months of watering, mulching, and caring for your plants, finding ways to use every cucumber feels incredibly rewarding. These turmeric refrigerator pickles are one of the simplest ways to turn a seasonal abundance into something delicious that can be enjoyed long after harvest day.
Other Vegetables You Can Make Refrigerator Pickles With
Once you start making refrigerator pickles, it’s hard to stop….I love everything pickled! While cucumbers are the classic choice, many other vegetables can be transformed into crunchy, sweet and sour pickles using the same simple method. Pickling is a fantastic way to preserve seasonal abundance, reduce food waste, and add flavour to everyday meals.
Don’t throw away your rainbow chard stems. Their vibrant colours make some of the most beautiful pickles you’ll ever make. The stems retain a satisfying crunch and develop a mild tangy flavour that works wonderfully on cheese platters, in sandwiches, or served alongside grilled vegetables.
Tip: Save the leaves for salads, stir-fries, soups, or green smoothies and pickle the stems separately.
Pickled Red Onions
Quick pickled red onions are one of the easiest and most versatile refrigerator pickles. Their sharp flavour softens in the vinegar brine, creating a bright, tangy topping that adds colour and crunch to tacos, burgers, salads, grain bowls, and sandwiches.
They’re ready to eat within a few hours and can instantly elevate even the simplest meal.
Pickled Asparagus
If you’re lucky enough to have an asparagus harvest, refrigerator pickling is a great way to enjoy the spears for longer. Pickled asparagus develops a delicious balance of crunch and acidity and makes an impressive addition to grazing boards, antipasto platters, and charcuterie spreads.
For best results, use young, tender spears and pack them vertically into a tall jar.
Pickled Radishes
Radishes become milder and slightly sweeter once pickled while still maintaining their signature crunch. Their vibrant pink colour also turns the brine a beautiful shade of magenta, making them as attractive as they are delicious.
Try adding pickled radishes to tacos, wraps, salads, or poke bowls.
Pickled Carrots
Crunchy pickled carrots are a favourite in our household. Their natural sweetness balances perfectly with the tangy vinegar brine, making them a great snack straight from the jar or a colourful addition to salads and sandwiches.
Pickled Cauliflower
If your cauliflower plants have produced more than you can use fresh, refrigerator pickling is a simple way to preserve the harvest. Cauliflower florets absorb the flavours of the brine beautifully while retaining a satisfying crunch. They’re delicious added to antipasto platters, tossed through salads, served alongside sandwiches, or enjoyed straight from the jar as a tangy snack.
For extra flavour and colour, try adding turmeric, garlic, mustard seeds, or chilli flakes to the pickling brine. The cauliflower will become more flavourful over time and can be enjoyed for weeks in the refrigerator.
Pickled Jalapeños and Chillies
For gardeners growing chillies, pickling is one of the easiest ways to preserve a bumper harvest. Pickled jalapeños add heat and flavour to nachoes, pizzas, burgers, tacos, and sandwiches while extending the life of your harvest.
A Simple Way to Preserve Seasonal Abundance
One of the joys of growing your own food is finding creative ways to use everything you harvest. I mean it is not always easy to get to the actual harvest phase…so we sure do want to ensure nothing is wasted! Refrigerator pickling is quick, beginner-friendly, and works with a surprising range of vegetables. Whether you’re preserving cucumbers, rainbow chard stems, onions, asparagus, or a mix of garden produce, a simple jar of pickles can help extend the season and add flavour to meals for weeks to come.
Happy gardening,
Holly 🌱
