AIP Refrigerator Pickles

Pickles are one of those foods that seem simple… until you try to find ones that actually fit an elimination-style way of eating. Sure, compliant options exist, but over the years I’ve found so much more joy in making my own that I rarely bother looking anymore. These AIP refrigerator pickles lean toward a classic Bread & Butter style that’s tangy, lightly sweet, and gently spiced with turmeric. Coconut sugar replaces refined sugar, and there’s absolutely no canning required. They’re quick to make, endlessly snackable, and just as good piled onto bunless burgers, salads, or lettuce wraps as they are straight from the jar.

How this recipe fits AIP

These pickles are designed for both AIP Core and AIP Modified, with simple adjustments depending on your choice of protocol. The base brine uses compliant vinegar, natural sweetener, garlic, and warm spices, while optional seed spices can be added for AIP Modified.

What type of cucumbers are best for quick pickling?

There are lots of types of cucumbers, but not all of them work well for quick pickling. It’s best to choose a cucumber with a thin skin and not a lot of seeds.

Kirby — Most pickles are made with Kirby cucumbers, and that’s what I’ve used in this recipe. They’re round and squat, so your spears and slices will be substantial.

Persian — Persian cucumbers are thinner than Kirby cucumbers, but they have a thin skin and few seeds. They’re sometimes labeled as mini cucumbers, or baby cucumbers. Because they’re thin, you might want to slice them lengthwise in half to pickle, instead of in rounds or coins.

English Hothouse — Probably the easiest to find year-round. They have a slightly thicker skin than Kirby and Persian cucumbers, but they do just fine for quick refrigerator pickles. They’re not as ideal for canning methods, but that’s not what we’re doing here.

Salad Cucumbers — These are the waxed-skin variety of cucumbers. The waxy skin gets in the way of pickling and they have a greater seed-to-fruit ratio than any of the other more optimal cucumbers. They also have a very high water content, which can dilute the flavor. I’d recommend avoiding them for pickling, unless you peel and remove the seeds.

Slice the cucumbers into quarter-inch rounds and toss them with salt. Let them rest in a strainer over a bowl in the refrigerator for several hours. This step draws out excess moisture and helps create crisp, flavorful pickles that won’t turn watery.

After brining, rinse the slices briefly, pat them dry, and divide them between clean jars. Tuck fresh dill into each jar for classic pickle flavor.

In a saucepan, combine water, white wine vinegar, coconut sugar, turmeric, garlic, bay leaves, and salt. Bring to a gentle simmer, stirring until the sugar dissolves. For AIP Modified, you can add whole mustard seeds and peppercorns at this stage.

Once the brine is ready, discard the bay leaves and carefully pour it over the cucumbers, making sure they’re fully submerged. Spoon the garlic and spices evenly into each jar. Let the jars cool slightly at room temperature, then cover and transfer them to the refrigerator. The pickles will be ready to eat in about eight hours, with flavor continuing to develop over the next day.

These refrigerator pickles keep well for several weeks and only improve as they sit. The brine is also wonderfully versatile. Try it with radishes, asparagus, fennel, or beets for easy variations. Once you start keeping a jar of these in your fridge, you’ll find yourself reaching for them constantly. They add brightness, crunch, and balance to almost any meal.

AIP Refrigerator Pickles

5 from 1 vote

AIP refrigerator pickles made with cucumbers, white wine vinegar, coconut sugar, and turmeric for crisp, bread and butter-style quick pickles.

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Cook Time:15 minutes mins

Pickling Time:8 hours hrs

Total Time:11 hours hrs 24 minutes mins

Servings: 6 cups

Ingredients

• 6 Kirby cucumbers
• 3 tsp Kosher salt
• Sprigs of fresh dill
• 1½ cups white wine vinegar
• 1 cup water
• ⅓ cup coconut sugar (golden or blonde)
• ⅛ tsp ground turmeric
• 3 whole garlic cloves
• 2 dried bay leaves
• 1 tsp mustard seeds optional
• 1 tsp peppercorns optional

Instructions

• Slice the cucumbers into ¼-inch rounds and toss them with 2 teaspoons of salt. Transfer the salted cucumbers to a strainer set over a bowl and refrigerate for at least 3 hours. This dry brine will draw out excess moisture and begin the pickling process.
• Remove the cucumbers from the refrigerator, drain the accumulated water and rinse the cucumbers to remove any remaining salt.
• Divide the cucumbers across multiple heat-safe canning jars and tuck in a few sprigs of fresh dill.
• In a small saucepan, combine the vinegar, water, remaining teaspoon of salt, coconut sugar, turmeric, garlic, bay leaves, and, if using, the mustard seeds and peppercorns. Warm over medium heat, stirring until the sugar fully dissolves, then let it simmer for 3 to 5 minutes. Remove and discard the bay leaves.
• Carefully pour the brine over the cucumbers, making sure they’re completely submerged, and divide the pickling spices across the jars.
• Let cool slightly at room temperature, then cover and refrigerate for at least 8 hours before serving.
• Keep refrigerated and consume within two to three weeks.

Notes

This is a refrigerator pickle recipe, not a shelf-stable preserved food. The recipe is not written to comply with safe canning guidelines. Do not store at room temperature. The process does not require sterilization of jars or equipment, though sterilization is always a good practice. Once prepared, keep the pickles tightly sealed in the refrigerator and consume within two to three weeks. Discard earlier if you notice any signs of spoilage, such as mold, off smells, or bubbling.

Course: Snack

Cuisine: AIP, AIP Modified, Paleo