Shaker Pickles
Craving a quick and tangy snack? Shaker Pickles are the perfect blend of old-fashioned charm and effortless modern preparation! This easy, no-canning-required refrigerator pickle recipe combines crisp pickling cucumbers and sweet yellow onions with a vibrant brine infused with white vinegar, granulated sugar, and a medley of spices like mustard seeds, celery seeds, and turmeric. Enhanced by the subtle heat of fresh garlic, these pickles come together in just 25 minutes and are ready to enjoy after marinating for 24 hours. Ideal as a zesty side for sandwiches, a crunchy addition to charcuterie boards, or a standout topping for burgers, these homemade pickles will quickly become a fridge staple. Best of all, they stay fresh for up to 3 weeks in your refrigerator—if they last that long! Perfect for pickle lovers looking for a simple and flavorful DIY recipe.
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Recipe Information
Ingredients
- 6 whole Pickling cucumbers
- 1 large Yellow onion
- 2 cups White vinegar
- 1 cup Granulated sugar
- 1 cup Water
- 1.5 tablespoons Kosher salt
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Turmeric powder
- 2 whole Garlic cloves
Instructions
Wash the pickling cucumbers thoroughly under running water to remove any dirt. Slice them into thin rounds, about 1/4-inch thick. Set aside.
Peel the onion and slice it thinly into rings or half-moons, depending on your preference. Set aside with the cucumbers.
In a large saucepan, combine the white vinegar, granulated sugar, water, kosher salt, mustard seeds, celery seeds, and turmeric powder.
Place the saucepan over medium heat and stir the mixture until the sugar and salt are fully dissolved. This should take about 3-5 minutes. Do not boil.
Remove the saucepan from heat and let the pickling liquid cool slightly while you prepare the jars.
Peel the garlic cloves and slice each in half. Place one garlic clove (halved) at the bottom of each clean, sterilized quart-sized mason jar.
Layer the cucumber slices and onion rings into the jars, packing them tightly but not crushing them.
Pour the warm pickling liquid over the cucumbers and onions, ensuring the vegetables are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
Seal the jars tightly with their lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the pickles to marinate in the refrigerator for at least 24 hours before serving. For best flavor, wait 2-3 days. These pickles will keep for up to 3 weeks in the fridge.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 217.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
