Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on August 12, 2026
Summer crops are coming in left and right and we absolutely have cucumbers and squash coming out of our ears some days. I am not wanting to get the canner out just yet, especially with the temperatures so that has led to looking into more short-term options like refrigerator canning. This is great for small batch pickles especially but we want to be sure that we practice the best food safety advice when processing them.
Like with any variety of canning it is important to pick the best vegetables that are in their prime. Cucumbers are easier to can when they are on the smaller side. There are certain ones that are made just for canning while others are great for slicing, salads, etc. English cucumbers, pickling varieties and others of that type are the best in my opinion. You can also add in peppers, onions and other veggies as long as they are fresh. We cut any bad spots away and toss those careful not to cross contaminate the good vegetables with the rotten.
Starting with the right containers is so important as well. Many people make refrigerator pickles in plastic dishes with lids, but I prefer to use the standard glass with the proper cleaned lids and rings. It just seems to work better for us as they are easily accessible. When refrigerator canning you don’t have to process the jars, lids and rings to the point of sterilization like with traditional canning, but of course you want to make sure that everything is clean and sanitary. We usually toss them in the dishwasher and give them a quick wash especially if they have been sitting throughout the winter months collecting dust and waiting for canning season.
With any pickle you will make a brine. Having good ingredients that are within their acceptable useable time is a huge part of canning. Fresh vinegar, herbs, spices and kosher salt are a few things you will want to have on hand.
Many people make refrigerator pickles in quart jars, but we prefer the smaller pint or even the half pint. This makes for quick giftable things to take as hostess surprises when we get invited to a spur of the moment cook out or summer gathering. Everyone raves over them, and they are the perfect addition to any backyard gathering.
With any type of canning letting the product sit before devouring is important. We have a shelf inside our fridge just for canning jars and our homemade treats. I line them up in order that they are finished and sometimes write the dates on top with a permanent marker or use a sticker. We love this because it helps us keep the ones that need to be used first closer to the front.
Some people suggest that refrigerator pickles can be enjoyed as soon as 24 hours after processing, but we like to let ours marinate for about a week before enjoying. That is a very long 7 days when you want the taste of a good fresh and crispy pickle, but the wait is so worth it when you open up the jar and the smell is so good you can almost taste it. The next best part is getting that very first taste of the summer.
The timeline for how long they keep varies, but many people believe that they are good for 1-2 months before the texture and taste start to deteriorate. It is best to toss them if they develop any slimy texture or show any signs at all of mold growth. These absolutely have to be stored in the fridge as they will not last on the counter. Many people also freeze their refrigerator pickles to prolong their life. This method can allow them to last for 8 months but I feel the texture changes too much to make them enjoyable.
Don’t forget that your brine has multiple uses including making more pickles, but some people also marinate chicken in it as well.
No matter which canning method you use to preserve your fresh garden produce please keep Make Food Safe in mind for food safety tips and information on the latest recalls.