Summer Pickled Salad (Refrigerator Pickles)

Table of Contents

A crisp, colorful mix of cucumbers, peppers, and onions in a sweet-tangy brine — a perfect summer side or topping for sandwiches, tacos, or grilled dishes!

🧂 Ingredients

Vegetables

4 cups cucumbers, thinly sliced (English or pickling cucumbers work best)
1 cup red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1 cup orange bell pepper, thinly sliced
1 cup red onion, thinly sliced
4 cloves garlic, sliced (optional)
2–3 sprigs fresh dill (optional but recommended)

Spices

1 tablespoon mustard seeds
1 tablespoon black peppercorns

Pickling Brine

2 cups white vinegar
2 cups water
¼ cup sugar
2 tablespoons salt (preferably pickling or kosher salt)

🥄 Instructions (with Q&A)

Step 1: Prepare the veggies

Q: What’s the best way to slice the vegetables?
A: Use a sharp knife or mandoline for even, thin slices — about ⅛ inch thick. Thin slices absorb the brine better and stay crisp.

Q: Should I peel the cucumbers?
A: If you’re using English or pickling cucumbers, no need to peel — the skin adds texture and color!

Q: What about the garlic and dill?
A: Slice the garlic thin for a subtle flavor. Add fresh dill sprigs for a bright herbal note.

Step 2: Pack the jars

Q: What type of jars should I use?
A: Quart-size mason jars (or two pint jars) work perfectly. Make sure they’re clean and dry.

Q: How should I layer the vegetables?
A: Layer cucumbers, peppers, onions, garlic, and dill. Sprinkle mustard seeds and peppercorns as you go for even seasoning.

Step 3: Make the brine

Q: What’s the purpose of the brine?
A: The brine gives the pickles their tangy, slightly sweet flavor and preserves the vegetables in the refrigerator.

Q: How do I make it?
A:

In a saucepan, combine vinegar, water, sugar, and salt.
Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
Remove from heat and let cool for 5–10 minutes — it should be hot but not boiling when poured over veggies.

Step 4: Pour the brine

Q: Should the brine cover the vegetables completely?
A: Yes — make sure the veggies are fully submerged to ensure even pickling. You can gently press them down with a spoon if needed.

Q: What about air bubbles?
A: Tap the jars lightly on the counter or use a clean knife to release trapped air.

Step 5: Chill & wait

Q: Do I need to sterilize the jars for refrigerator pickles?
A: No canning or sterilization is needed for refrigerator pickles — just keep them cold!

Q: How long before they’re ready to eat?
A: They taste best after 24–48 hours, once the flavors meld.

Q: How long will they last?
A: Keep refrigerated and enjoy within 2–3 weeks for peak flavor and crunch.

🥗 Serving Ideas

Q: How can I serve these pickled veggies?
A:

Add to burgers, hot dogs, or sandwiches for a tangy crunch.
Toss into salads or grain bowls for a zesty kick.
Serve as a snack or side with cheese, charcuterie, or grilled meats.

✅ Tips for Success

Use pickling cucumbers for extra crunch.
Adjust sugar and vinegar levels to your taste — more sugar = sweeter pickles; more vinegar = tangier.
Add chili flakes or jalapeño slices for a spicy version.