Buffalo Ranch Refrigerator Pickles
Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers without a ranch seasoning packet. These buffalo ranch pickles are spicy and zingy and completely vegan and dairy-free!
Equipment
Ingredients
- 1 lb cucumbers sliced 1/4 inch thick
For the Brine:
- 4-5 garlic cloves minced
- 2 tsp onion powder
- 1 tsp sugar
- 1 tsp lemon pepper seasoning
- 1 tsp dehydrated minced onion
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- 1/8 tsp sea salt
- 1 cup hot water
- 1/2 cup buffalo sauce
- 1/4 cup apple cider vinegar
- 1/4 cup distilled white vinegar
Instructions
Prep the ingredients:
- Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar. We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!
Make the brine:
- Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.
Let it steep:
- Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)
Notes
We highly recommend using the jar top slicer attachment from Microplane to make this recipe the easiest it can be!
Nutrition
Serving: 0.25cupCalories: 10kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 250mgPotassium: 56mgFiber: 0.3gSugar: 1gVitamin A: 23IUVitamin C: 1mgCalcium: 9mgIron: 0.1mg
Tried this recipe?Let us know how it was!