Easy Refrigerator Pickled Salad: Your New Favorite Bread and Butter Delight

Every now and then, you encounter someone whose talents seem boundless. For me, that person is my dear friend Meseidy, the brilliant mind behind the fabulous blog, The Noshery. Meseidy is a true Renaissance woman – a gifted chef, a meticulous decorator, a captivating conversationalist, and, believe it or not, an absolute wizard when it comes to folding fitted sheets. Seriously, before she generously shared her secret, I thought successfully folding a fitted sheet was an urban legend. My own parents, who fold like pros, instilled no such skill in me; I seem to possess a unique, double-recessive gene for household task incompetence. But as they say, better late than never!

While her sheet-folding prowess is undeniably impressive, today I want to celebrate Meseidy’s true genius: her culinary artistry. She doesn’t just cook; she transforms ingredients into unforgettable experiences. I’ve been fortunate enough to taste her creations on several occasions, and each time, I’m left utterly amazed. I still dream about the almond crisps with boozy cherries and vanilla ice cream she prepared when we gathered at The Pioneer Woman’s ranch. Oh, to eat my weight in that delectable dessert again! However, as tempting as it is to reminisce about boozy cherries, that’s not the star of our story today. Today, we’re diving into something equally phenomenal and incredibly versatile: her Refrigerated Pickled Salad. The moment she shared this recipe, I knew it would become a staple in my kitchen, and I was absolutely right.

Discovering the Magic of Bread and Butter Pickled Salad

This “refrigerator pickled salad” is best described as a gourmet bread and butter pickle experience in salad form. Does it sound a little unconventional? Perhaps. But consider the components: crisp, thinly sliced English cucumbers, an array of vibrant multi-colored bell peppers, sharp red onion, and pungent garlic, all steeped in a perfectly balanced sweet and sour brine. This delightful liquid is a simple concoction of cider vinegar, sugar, water, salt, and in my preferred adaptation, a touch of crushed red pepper flakes for an extra kick. Just imagine the symphony of flavors and textures, the tantalizing aroma, and the inviting visual appeal. It’s a condiment, a side dish, and a snack all rolled into one – and trust me, it’s not to be missed.

My Journey with Homemade Refrigerator Pickles: A Fortuitous Twist

Like any good home cook, I occasionally put my own spin on a recipe. In the case of Meseidy’s refrigerator pickles, my first alteration was entirely accidental, yet it yielded such fantastic results that I intentionally replicated it. The first time I prepared this easy pickled salad, I decided to double the recipe, confident that Meseidy’s culinary guidance would never lead me astray. In my enthusiasm, I doubled every ingredient *except* the ice cubes. A small oversight, but a significant one! As the brine cooled, I dipped a finger in to taste, expecting it to be overly vinegary due to the missing ice. Instead, I discovered a brine with an intensified, delightfully punchy flavor that I absolutely adored. I decided to leave it as is, a testament to the happy accidents that sometimes occur in the kitchen.

Following Meseidy’s instructions, we patiently allowed the pickles to marinate in that exquisite brine for three whole days. When I say “we,” I mean my sister and her husband, my dad and stepmom, my aunt and uncle, my husband (The Evil Genius), our kids, and myself. It was a true family affair, and the anticipation was palpable. After three days, the waiting game was over, and the pickles were unleashed. And what a feast they became! We piled them onto carnitas tacos, served them alongside grilled white hots, added a refreshing crunch to cottage cheese, and even rolled them with cream cheese into tortilla wraps. But honestly, the most frequent way we enjoyed them was simply by sticking our fingers into the jar and snacking on them all by themselves. They were that good. This was the jar at the start:

Within a mere five days, that entire gallon jar was empty. Completely gone. It became abundantly clear that we are, without a doubt, a pickle-dependent family. And with good reason! These refrigerator pickles struck the perfect balance of sweet and sour, reminiscent of a classic bread and butter pickle, but with the added joy of lovely thin strips of crisp, pickled vegetables and that subtle, welcome kick of spice from the red pepper flakes. They were simply wonderful.

The Sustainable Secret: Reusing the Brine for More Homemade Pickles

Being the “waste-not-want-not” kind of person that I am, I couldn’t bear to discard that incredibly flavorful brine. So, I embarked on a second batch of this delightful pickled salad, reusing the liquid gold from the first round. The process was just as simple: I freshly sliced a new medley of cucumbers, bell peppers, and red onion, tossed them into a mixing bowl, and then poured the leftover brine directly over them. A quick stir distributed the mustard seeds evenly, and then, using tongs, I carefully transferred the newly sliced vegetables into clean jars, ensuring they were snug. Finally, I poured the remaining brine over the packed veggies, sealing in all that incredible flavor. Hubba hubba, indeed!

Batch two is now well on its way to disappearing as swiftly as the first. This method not only reduces waste but also infuses the second batch with an even deeper, more complex flavor profile, thanks to the brine’s initial interaction with the vegetables. It’s a testament to the efficiency and deliciousness of this no-canning pickle method. A thousand thanks, Meseidy, for sharing this incredible recipe with the world!

Why You Need This Easy Pickled Salad in Your Life

If you’re looking for a homemade pickle recipe that requires zero canning equipment, minimal effort, and delivers maximum flavor, this Refrigerator Pickled Salad is your answer. It’s the perfect way to enjoy fresh, crisp vegetables infused with a delightful sweet and sour tang, ready to eat in just three days. Its versatility is unmatched:

• Perfect Pairing: Elevate your grilled meats, from juicy steaks to tender chicken, with a vibrant side of these pickles.
• Sandwich & Wrap Enhancer: Add a zesty crunch to any sandwich, burger, or tortilla wrap. They pair exceptionally well with cream cheese for a surprisingly satisfying snack or light lunch.
• Taco Topper: Transform ordinary tacos into extraordinary ones with a spoonful of this tangy salad.
• Simple Snack: Enjoy them straight from the jar for a refreshing and healthy pick-me-up.
• Cottage Cheese Companion: For a unique and flavorful snack, serve them over a scoop of cottage cheese.

This recipe isn’t just about making pickles; it’s about creating a burst of fresh flavor that complements countless meals and snacks, all without the fuss of traditional canning. It’s a simple, vibrant addition to any kitchen, guaranteed to become a family favorite.

Refrigerator Pickled Salad (Bread and Butter Style)

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Rebecca Lindamood

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Sweet and sour like a classic bread and butter pickle, but with lovely thin strips of pickled vegetables and a little kick of spice, these are simply wonderful. Bonus: no canning required and they’re ready to eat in 3 days! Serve this simple pickled salad with grilled meats, on sandwiches, on tacos, with cream cheese in tortilla wraps, over cottage cheese for an afternoon pick-me-up, or just on their own. Recipe very gently adapted from and used with the permission of the wonderful Meseidy of The Noshery.

Ingredients

• 2 seedless English cucumbers (also known as English Cucumbers)
• 1 large red onion
• 2 pounds baby multi-color sweet bell peppers (or the equivalent poundage of red, yellow and orange bell peppers)
• 8 large (or 10 medium cloves of garlic)
• 3 cups cider vinegar
• 1 1/3 cups raw or granulated sugar
• 2 tablespoons salt
• 2 cups water
• 1 cup ice cubes
• 2 ounces (1/3 cup by volume) whole yellow mustard seeds

Instructions

• Combine the vinegar, sugar, salt, and water in a saucepan and bring to a boil over high heat. Stir until the sugar and salt are fully dissolved, then remove the pan from the burner and set aside to cool while you prepare your vegetables.
• Cut each English cucumber into three pieces, then halve each piece lengthwise. Thinly slice each of those halves. Transfer the sliced cucumbers to a large mixing bowl.
• Trim the blossom and stem ends off the red onion, peel it, and cut it in half. Slice each of those halves paper-thin. Add the sliced onions to the cucumbers in the mixing bowl.
• Remove the stems and seeds from the bell peppers, then thinly slice them lengthwise and transfer to the mixing bowl.
• Peel and slice the garlic cloves as thinly as possible. Add these into the mixing bowl along with the mustard seeds and toss gently to distribute everything evenly. Carefully pack the mixed vegetables into a glass gallon jar (or divide among 3-4 glass quart jars).
• Add the ice cubes to the partially cooled brine and stir until the ice is completely melted. Pour the brine over the vegetables in the jar(s), ensuring they are fully submerged. Tightly lid the jars and store them in the refrigerator for at least 3 days before eating. This refrigerator pickled salad will last for at least a month when properly refrigerated.

Notes

You can easily reuse the brine for a second batch of pickled salad. Simply pour the leftover brine over a freshly sliced batch of vegetables in the mixing bowl, toss to redistribute the mustard seeds, then use tongs to transfer the veggies to clean jars. Pour the remaining brine over them, ensuring they are covered. Again, refrigerate for 3 days before enjoying.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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