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Gluten Free Slow Cooker Ranch Style Beans

Most ranch style beans recipes get their smoky flavor from a spoonful of chili powder and a shake of paprika, and honestly, you can taste the difference. This recipe skips that approach entirely and goes straight to chipotle peppers in adobo sauce, which brings a real smoky heat that dried spices alone just cannot fake.

Combined with brown sugar, apple cider vinegar, and a handful of pantry spices, these beans come out rich, a little sweet, and genuinely smoky in a way that tastes like it simmered on the stove all day.

three white bowls of gluten free slow cooker ranch style beans next to a tan gingham kitchen towel

The best part is how little effort it actually takes to get there. This is a true dump and go recipe made with canned pinto beans, so there is no soaking, no precooking, and no babysitting a pot on the stove.

Everything goes into the slow cooker at once and cooks on high for 3 to 4 hours or low for 6 to 7, which is a fraction of the time most ranch style beans recipes ask for since they start with dried beans.

Serve this alongside my gluten free buttermilk cornbread, grilled chicken, or your next barbecue spread, and it will disappear fast.

If you are looking for more slow cooker recipes try my Gluten Free Slow Cooker Berry Cobbler, my Slow Cooker Steak and Mushrooms, my Gluten Free Slow Cooker Beef and Broccoli or my Cheesy Slow Cooker Creamed Corn.

You can find all of my side dishe recipes here: Gluten Free Side Dishes

three white bowls of gluten free slow cooker ranch style beans next to a tan gingham kitchen towel
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Why Chipotle Peppers in Adobo Instead of Chili Powder

Most ranch style beans recipes reach for chili powder and smoked paprika to build a smoky flavor, but those are dried spices trying to approximate something that chipotle peppers already do naturally.

Chipotle peppers are smoked jalapeños packed in a tangy, garlicky adobo sauce, so both the pepper and the sauce carry real smoke flavor rather than a dried spice version of it. It's a small swap that makes a noticeably bigger difference in the final pot of beans.

Canned Beans for a Faster, Truer Dump and Go Method

Most ranch style beans recipes start with dried pinto beans, which means either soaking overnight or committing to an 8 to 10 hour cook time to get them fully tender.

This recipe uses canned, already cooked pinto beans instead, so the slow cooker time is really about building flavor and softening the onion rather than cooking the beans themselves. That's what makes the 3 to 4 hour high setting or 6 to 7 hour low setting possible here, without sacrificing that slow simmered taste.

How to Adjust the Heat Level

Chipotle peppers vary in heat from can to can, so the best way to control spice level is at the pepper itself. Removing the seeds before dicing cuts a good amount of the heat while still keeping the smoky flavor from the pepper and its adobo sauce.

If you want more heat, add the second pepper and leave the seeds in.

Storage Instructions

Leftover beans will keep in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring partway through. These beans also freeze well for up to 3 months in a freezer safe container or bag. Thaw in the refrigerator overnight before reheating.

Top Tip

Don't rinse the adobo sauce off your chipotle peppers or skip measuring it separately. That sauce is doing a lot of the flavor work in this recipe, giving the beans their smoky depth without needing any bacon or meat in the pot.

Frequently Asked Questions

What makes ranch style beans different from baked beans?

Ranch style beans are built around a chili style tomato base with garlic, cumin, and smoky peppers, while baked beans tend to lean sweeter with a ketchup or molasses forward sauce. This recipe sits closer to the smoky, savory side of that spectrum.

Are these beans gluten free?

The recipe itself uses gluten free ingredients, but double check the specific brand of chipotle peppers in adobo sauce and beef broth you use, since both can vary by brand and occasionally include gluten based thickeners or flavorings.

Can I make this less spicy?

Yes. Start with just one chipotle pepper and remove the seeds before dicing, which cuts a good amount of the heat while keeping the smoky flavor.

Can I use dried beans instead of canned?

You can, but you will need to fully cook the dried beans first, since this recipe's cook time is built around canned beans that only need to simmer long enough to absorb the sauce, not to become tender.

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Gluten Free Slow Cooker Ranch Style Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Smoky, slightly sweet ranch style beans made with real chipotle peppers in adobo sauce and cooked low and slow in the crockpot. A true dump and go side dish with no soaking and no stovetop work required.

Ingredients

Scale

Instructions

Add the drained and rinsed pinto beans to your slow cooker. Add 1-2 finely diced chipotle peppers. Depending your spice level preference you can remove the seeds from the peppers.

Add the adobo sauce, garlic, onion, diced tomatoes with juice, brown sugar, apple cider vinegar, salt, paprika, cumin, oregano, pepper and broth to your slow cooker. Stir to combine all of the ingredients.

Cook on high 3-4 hours or on low for 6-7 hours. The beans are done when they are bubbling and the onion is translucent.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Side Dish, Meals
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Give these gluten free slow cooker ranch style beans a try at your next barbecue or potluck, and let me know how they turn out in the comments below.

Ingredients

Instructions

Add the drained and rinsed pinto beans to your slow cooker. Add 1-2 finely diced chipotle peppers. Depending your spice level preference you can remove the seeds from the peppers.

Add the adobo sauce, garlic, onion, diced tomatoes with juice, brown sugar, apple cider vinegar, salt, paprika, cumin, oregano, pepper and broth to your slow cooker. Stir to combine all of the ingredients.

Cook on high 3-4 hours or on low for 6-7 hours. The beans are done when they are bubbling and the onion is translucent.

Refrigerator Quick Pickled Red Onions

These refrigerator quick pickled red onions take one pan, five ingredients, and about five minutes of hands on time. Instead of pouring hot tap water over the onions and hoping the sugar and salt fully dissolve, I bring the brine to a real boil on the stove first.

It only takes a minute or two, and it means every batch turns out perfectly balanced instead of leaving grainy bits of sugar at the bottom of the jar.

a sixteen ounce Ball canning jar of refrigerator quick pickled red onions next to a Ball sealable lid

Once the brine is ready, all that's left to do is pour it over the sliced onions, let the jar cool on the counter, and refrigerate.

These are naturally gluten free, since white vinegar, water, salt, and sugar don't contain any gluten to begin with, so you can add them to tacos, sandwiches, salads, and burgers without a second thought.

Give them a full 2 to 3 days in the fridge for the best flavor, though they are perfectly good to eat much sooner if you can't wait.

If you are looking for more gluten free pickling recipes try my Refrigerator Bread and Butter Pickles, my Easy Refrigerator Pickled Cauliflower or my Refrigerator Dill Pickle Chips.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a sixteen ounce Ball canning jar of refrigerator quick pickled red onions next to a Ball sealable lid
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Why a Stovetop Brine Instead of Hot Water

A lot of pickled onion recipes tell you to just pour hot tap water over the onions and call it done. The problem is that hot tap water isn't always hot enough to fully dissolve the sugar and salt, which can leave you with grainy bits at the bottom of the jar instead of a smooth, balanced brine.

Bringing the brine to a real boil on the stove only takes a minute or two longer, and it guarantees the sugar and salt dissolve completely every single time. It's a small extra step that makes a real difference in the final flavor.

Are Pickled Red Onions Gluten Free?

Yes. White vinegar, water, salt, and granulated sugar are all naturally gluten free, so this recipe is safe to make exactly as written for a gluten free or celiac diet. There's no substituting or double checking labels required here, just straightforward, naturally gluten free ingredients.

Ways to Use Pickled Red Onions

These pickled onions add a bright, tangy crunch to almost anything. Try them on:

  • Tacos, burrito bowls, and nachos
  • Sandwiches, burgers, and wraps
  • Salads and grain bowls
  • Avocado toast
  • Charcuterie boards

Troubleshooting Your Pickled Onions

If your onions turn out soft or mushy instead of crisp, the brine was likely still at a rolling boil when it hit the onions. Let the brine sit off the heat for a minute or two before pouring next time.

A little cloudiness in the brine is normal from the salt and sugar settling, but if you notice an off smell or the onions look slimy, it's time to toss the batch and start a fresh one.

Supplies

Storage Instructions

Store the pickled onions in their sealed jar in the refrigerator for up to 3 weeks. For the best flavor and texture, plan to use them within the first 2 weeks.

Top Tip

Bring the brine to a full boil rather than just using hot water. This guarantees the salt and sugar are completely dissolved, so every batch has the same balanced, tangy flavor.

Frequently Asked Questions

Do I have to boil the brine, or can I use hot water instead?

You can use very hot water, but boiling the brine on the stove guarantees the salt and sugar fully dissolve every time. Hot tap water can sometimes leave a bit of undissolved sugar or salt at the bottom of the jar, so a quick simmer is the more reliable method.

Are these pickled onions gluten free?

Yes. White vinegar, water, salt, and sugar are all naturally gluten free, so this recipe is completely safe for a gluten free or celiac diet with no substitutions needed.

Why are my pickled onions mushy instead of crisp?

This usually happens when the brine is poured over the onions while it's still at a rolling boil. Let the brine come off the heat for a minute or two before pouring so the onions stay crisp instead of softening too much.

Can I can these to make them shelf stable?

No. This is a refrigerator pickle recipe only and has not been tested for safe canning. Always store these in the refrigerator, and use a recipe specifically designed for canning if you want a shelf stable version.

Why did my brine turn cloudy?

A little cloudiness is normal, especially if some of the salt or sugar settles. If the brine looks cloudy along with an off smell or the onions look slimy, it's time to toss the batch and start fresh.

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Refrigerator Quick Pickled Red Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These refrigerator quick pickled red onions come together with a foolproof stovetop brine and just five simple ingredients, naturally gluten free and ready to top almost anything.

Ingredients

Units Scale

Instructions

Thinly slice the red onion. Break the pieces apart and pack them into a 16 ounce wide mouth jar.

In a small saucepan over medium heat add the water, vinegar, salt and sugar. Stir to combine and bring to a boil, stirring occasionally until the salt and sugar fully dissolve.

Pour about half of the hot vinegar mixture over the onions in the jar. Use a spoon to press the onions down, then pour in the remaining vinegar mixture until the onions are fully submerged.

Let the jar cool for 30 minutes on your counter and then place a lid on the jar and refrigerate.

These are best after 2 to 3 days in the refrigerator, but can be enjoyed right away if you can't wait.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Snacks, Side Dishes
  • Method: Stove Top
  • Cuisine: American

Keep a jar of these refrigerator quick pickled red onions on hand and add them to your next taco night, sandwich, or salad. Let me know in the comments what you topped them on.

Ingredients

Instructions

Thinly slice the red onion. Break the pieces apart and pack them into a 16 ounce wide mouth jar.

In a small saucepan over medium heat add the water, vinegar, salt and sugar. Stir to combine and bring to a boil, stirring occasionally until the salt and sugar fully dissolve.

Pour about half of the hot vinegar mixture over the onions in the jar. Use a spoon to press the onions down, then pour in the remaining vinegar mixture until the onions are fully submerged.

Let the jar cool for 30 minutes on your counter and then place a lid on the jar and refrigerate.

These are best after 2 to 3 days in the refrigerator, but can be enjoyed right away if you can't wait.

Gluten Free Slow Cooker Baked Beans

These gluten free slow cooker baked beans might be the easiest side dish I make all year. There's no soaking dried beans overnight and no bacon to cook on the stovetop first. I just drain and rinse the cans of beans, dump everything else right into the slow cooker, give it a stir, and walk away. A few hours later, dinner is basically done for you.

a white bowl of gluten free slow cooker baked beans

What surprises people is that these beans still taste rich and smoky even without any meat in the pot. Smoked paprika and cumin do a lot of the heavy lifting, working alongside the classic combination of ketchup, molasses, and brown sugar to build that deep, slow cooked flavor.

The result is a pot of beans that tastes like it simmered all day, because it did, you just didn't have to babysit it. Serve them at your next barbecue, potluck, or weeknight dinner alongside a pan of cornbread or some grilled chicken.

If you are looking for more gluten free bean recipes try my Gluten Free Cowboy Baked Beans, my Gluten Free Baked Beans with Ground Beef, my Gluten Free Cheesy Pinto Beans or my Zesty Three Bean Salad with Tuna.

You can find all of my crockpot recipes here: Gluten Free Slow Cooker Recipes

a white bowl of gluten free slow cooker baked beans
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Why Three Types of Beans

I use a combination of pinto beans, kidney beans, and great northern beans in this recipe, and each one is doing something a little different.

  • Pinto beans break down slightly as they cook, which helps thicken the sauce and gives the whole pot a creamier texture.
  • Kidney beans hold their shape well, so you get some bite in every spoonful instead of everything turning to mush.
  • Great northern beans are milder and softer, and they help balance out the earthiness of the pinto and kidney beans.
  • If you only have one or two of these on hand, the recipe will still work, but this combination is what gives you the best texture.

A True Dump and Go Recipe

This recipe skips two steps that show up in almost every other baked beans recipe: soaking dried beans overnight and cooking bacon on the stovetop first. Here, you're working entirely with canned beans, so there's no planning ahead required and no extra pan to clean.

You drain and rinse your beans, add everything to the slow cooker, give it a stir and put the lid on. That's it. It's the kind of recipe you can put together in the five minutes before you walk out the door, and the slow cooker handles the rest.

Make Sure Your Ingredients Are Gluten Free

Two ingredients in this recipe are worth double checking before you shop: ketchup and Worcestershire sauce. Most ketchup is naturally free of gluten containing ingredients, but it's always worth a quick label check since formulas can vary by brand.

Worcestershire sauce is the bigger one to watch. Traditional Worcestershire sauce is often made with barley malt vinegar, which contains gluten, so look for a bottle labeled gluten free to keep this recipe safe.

Once you have both of those covered, everything else in the ingredient list is naturally gluten free without any substitutions needed.

How to Tell When Your Beans Are Done

Rather than watching the clock, look for two signs that your beans are ready. The sauce should have thickened slightly and be clinging to the beans instead of pooling at the bottom of the slow cooker, and the beans themselves should be tender all the way through when you bite into one.

If the cook time is almost done and the sauce still looks thin, give it another 30 minutes to an hour. Every slow cooker runs a little differently, so use these cues instead of the clock alone to know when your beans are truly done.

Add Meat If You'd Like

This recipe is written to be meatless, but it's easy to add meat if that's what you're craving.

  • Cooked, crumbled bacon is the most popular addition, and it stirs in beautifully during the last hour of cooking so it doesn't turn soft and lose its texture.
  • Browned ground beef or sliced kielbasa both work well too, and either can be stirred in at the same point.
  • Since the beans already get plenty of smoky flavor from the smoked paprika and cumin, you don't need much meat to round things out, a little goes a long way here.

What to Serve with These Beans

  • These baked beans are built to be a side dish, and they pair well with just about anything off the grill. Serve them alongside burgers, grilled chicken, or barbecue ribs for a classic cookout spread.
  • A pan of cornbread is one of my favorite pairings, since it's perfect for scooping up any extra sauce. Try my Gluten Free Buttermilk Cornbread with this recipe.
  • These beans also hold up well on a buffet table for potlucks and picnics, since they taste just as good warm as they do after sitting out for a bit.

Ingredient Swaps and Substitutions

This recipe is flexible if you need to work with what you have on hand.

  • Navy beans or black beans can be swapped in for any of the three beans listed if that's what's in your pantry.
  • If you prefer a less sweet pot of beans, start with less brown sugar and add more to taste, since it's easier to add sweetness than to take it away.
  • Yellow mustard can be swapped for dijon mustard for a slightly sharper flavor.
  • If you can't find gluten free Worcestershire sauce locally, most grocery stores carry it online even if it's not on the shelf.

How to Store and Freeze These Beans

Leftover beans will keep in an airtight container in the refrigerator for up to 4 days. Reheat them on the stovetop over low heat or in the microwave, giving them a stir partway through so they warm evenly.

These beans also freeze well, which makes them a great make ahead option for a future cookout. Let them cool completely, then transfer to a freezer safe container or bag for up to 3 months. Thaw them in the refrigerator overnight before reheating on the stovetop or in the microwave.

Top Tip

Don't skip the smoked paprika. It's what gives these beans a rich, barbecue style flavor without needing any bacon or meat in the pot.

Frequently Asked Questions

Do I have to use all three types of beans?

No, but the combination gives the best texture and flavor. Pinto beans add creaminess, kidney beans hold their shape, and great northern beans bring a milder, softer bite. Feel free to swap in navy beans or black beans if that's what you have on hand.

Is Worcestershire sauce gluten free?

Not always. Traditional Worcestershire sauce is often made with barley malt vinegar, which contains gluten. Be sure to use a certified gluten free Worcestershire sauce to keep this recipe safe.

Can I make these beans ahead of time?

Yes. These beans actually taste even better the next day once the flavors have had time to meld. Make them up to 2 days ahead, then reheat gently on the stovetop or in the microwave before serving.

Can I add meat to this recipe?

Absolutely. If you want to add bacon or ham, cook it separately and stir it in during the last hour of cooking.

Why are my beans too thin or too thick?

If your beans are thinner than you'd like, remove the lid for the last 30 minutes of cooking to let the sauce reduce. If they're thicker than you'd like, stir in a splash of water or broth until you reach your desired consistency.

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Gluten Free Slow Cooker Baked Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free slow cooker baked beans are a true dump and go recipe made with three kinds of canned beans, a smoky and sweet sauce, and zero pre cooking required.

Ingredients

Scale

Instructions

Drain and rinse the pinto beans, kidney beans, and great northern beans. Add them to your slow cooker.

Add the diced yellow onion, minced garlic, ketchup, molasses, brown sugar, gluten free Worcestershire sauce, apple cider vinegar, yellow mustard, salt, smoked paprika, cumin, and black pepper.

Stir everything together until well combined and the sauce evenly coats the beans.

Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, stirring once about halfway through. The sauce will be thickened slightly and the flavors have come together when the beans are done.

Give the beans one more stir before serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Side Dish, Meals
  • Method: Slow Cooker, Crockpot
  • Cuisine: American

Give these gluten free slow cooker baked beans a try at your next barbecue or potluck, and let me know how they turn out in the comments below.

Ingredients

Instructions

Drain and rinse the pinto beans, kidney beans, and great northern beans. Add them to your slow cooker.

Add the diced yellow onion, minced garlic, ketchup, molasses, brown sugar, gluten free Worcestershire sauce, apple cider vinegar, yellow mustard, salt, smoked paprika, cumin, and black pepper.

Stir everything together until well combined and the sauce evenly coats the beans.

Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, stirring once about halfway through. The sauce will be thickened slightly and the flavors have come together when the beans are done.

Give the beans one more stir before serving.

Refrigerator Dill Pickle Chips

Once you make your own refrigerator dill pickle chips you will never go back to store bought. These homemade dill pickles are tangy, garlicky, crunchy, and packed with fresh dill flavor from a simple brine made with whole spices right on your stovetop. No canning equipment, no water bath, and no special skills required.

Just a handful of simple ingredients, a wide mouth mason jar, and a couple of days of patience while the cucumbers soak up all that delicious brine.

a Ball wide mouth jar of refrigerator dill pickle chips next to a tan gingham kitchen towel and a Ball leak proof plastic lid

What I love most about this recipe is how completely customizable and safe it is for anyone with celiac disease. The brine is made with white distilled vinegar which is confirmed gluten free even when made from gluten containing grains.

Every spice in this recipe is a whole spice with no hidden additives or blends to worry about.

These pickle chips are so much better than anything you can buy at the store.

If you are looking for more pickle recipes try my Refrigerator Bread and Butter Pickles, my Easy Refrigerator Pickled Cauliflower or my Gluten Free High Protein Dill Pickle Pasta Salad.

You can find all of my side dish recipes here: Gluten Free Side Dishes

a Ball wide mouth jar of refrigerator dill pickle chips sitting on a wooden trivet next to a tan gingham kitchen towel and a Ball leak proof plastic lid
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What Makes a Crispy Refrigerator Pickle

Crispy pickles are the goal and a few simple techniques make all the difference between a crunchy pickle and a limp one.

  • Slice your cucumbers to a consistent quarter inch thickness. Thinner slices go limp quickly after sitting in the brine. A quarter inch slice absorbs the brine beautifully while staying firm and crisp for weeks.
  • Use mini cucumbers or Persian cucumbers rather than large garden cucumbers. Mini cucumbers have thinner skins, fewer seeds, and a naturally crisp texture that holds up much better in the brine than larger cucumber varieties.
  • Pack the cucumbers snugly in the jar. Cucumbers packed tightly together stay firmer than loosely packed ones since they support each other in the brine.
  • Pour the hot brine over the cucumbers immediately after removing it from the heat. The heat briefly softens the outer skin of the cucumber which actually helps the brine penetrate more quickly and evenly.

About the Spice Blend

This recipe uses three whole spices in the brine: black peppercorns, yellow mustard seeds, and celery seeds. Each one plays a specific role in the finished pickle.

  • Black peppercorns add a subtle heat and depth that you taste in the background of every bite without being overpowering.
  • Yellow mustard seeds are a classic pickling spice that adds a warm slightly tangy flavor and that distinctive homemade pickle taste that store bought pickles can never quite replicate.
  • Celery seeds add an herbal and slightly earthy note that rounds out the brine and gives these pickles a more complex flavor than a basic peppercorn and dill recipe. This is the ingredient that makes people ask what your secret is.
  • Using whole spices rather than ground spices is important. Whole spices release their flavor slowly into the brine over several days which produces a cleaner and more balanced pickle flavor than ground spices which can make the brine cloudy and overpowering.

Serving Suggestions

These dill pickle chips are incredibly versatile. Here are some of my favorite ways to use them.

  • On burgers. A generous pile of homemade dill pickle chips on a burger is one of the best things you can make with this recipe. The tangy crunch is so much better than any store bought pickle.
  • On sandwiches. Layer them on gluten free bread with deli meat and cheese for the best sandwich upgrade.
  • In pasta salad. These pickles can be used in my Gluten Free High Protein Dill Pickle Pasta Salad. The homemade pickles make the salad taste significantly better than store bought.
  • As a snack. Straight from the jar is honestly one of the best ways to eat these. They are incredibly addictive.
  • On a charcuterie board. Arrange them alongside your favorite gluten free crackers, cheeses, and meats for a beautiful and impressive spread.

Variations

Once you have the base recipe mastered there are several fun ways to customize your refrigerator dill pickle chips.

  • Spicy dill pickles. Add one or two dried red chili peppers or a pinch of red pepper flakes to the jar before pouring in the brine for a spicy kick that pairs beautifully with the dill and garlic.
  • Garlic lovers version. Double the garlic to six cloves for an extra bold and garlicky pickle that pickle lovers will go crazy for.
  • Add other vegetables. Sliced carrots, cauliflower florets, green beans, and sliced radishes all pickle beautifully in this same brine. Add them to the jar alongside the cucumbers or make a separate jar of mixed pickled vegetables.

Storage Instructions

Store your refrigerator dill pickle chips in the sealed jar in the refrigerator for up to four weeks. Make sure the cucumber slices stay fully submerged in the brine at all times for the best texture and flavor. These pickles are not shelf stable and must be kept refrigerated. They are not suitable for canning or pantry storage.

A note on vinegar for celiac disease:

This recipe calls for white distilled vinegar which is safe for celiac disease. The distillation process removes all gluten proteins making it completely safe even when it is made from gluten containing grains. The one vinegar to avoid if you have celiac disease is malt vinegar which is fermented rather than distilled and contains barley. As long as you use white distilled vinegar you are good to go.

Top Tip

Wait the full two to three days before opening the jar. It is incredibly tempting to try them after just one day and they will taste good after 24 hours but they will not taste like the real thing yet.

After two to three days in the refrigerator the cucumbers have fully absorbed the brine, the garlic has mellowed and deepened, and the whole spices have had time to fully infuse the liquid. The difference between a one day pickle and a three day pickle is significant and worth the wait.

Frequently Asked Questions

Do I have to use mini cucumbers for this recipe?

Mini cucumbers and Persian cucumbers work best for refrigerator pickle chips because they have thinner skins, fewer seeds, and a naturally crisp texture that holds up well in the brine. Large garden cucumbers can work but they tend to have more seeds and a thicker skin which can result in a softer pickle.

How long do refrigerator dill pickle chips last?

Store your pickle chips in a sealed jar in the refrigerator for up to four weeks. Make sure the cucumber slices stay fully submerged in the brine at all times for the best texture and flavor. These are refrigerator pickles and are not shelf stable so they must be kept refrigerated at all times.

Can I use dried dill instead of fresh dill?

Fresh dill gives you the best and most vibrant dill flavor in this recipe. If you cannot find fresh dill you can substitute one tablespoon of dried dill weed but the flavor will be noticeably milder. Fresh dill is widely available in the produce section of most grocery stores and is worth seeking out for the best results.

Can I make a larger batch of refrigerator dill pickle chips?

Yes. Simply double or triple the recipe and use additional 16 ounce wide mouth jars. Make sure each jar gets an equal amount of garlic, fresh dill, and whole spices so every jar has the same bold flavor. The brine scales up easily and the process is exactly the same regardless of how many jars you make. This is a great option if you have a lot of cucumbers from your garden or farmers market.

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More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Refrigerator Dill Pickle Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Easy refrigerator dill pickle chips made with mini cucumbers, fresh dill, garlic, and whole spices in a simple white vinegar brine. No canning required and no special equipment needed. Ready to eat in two to three days and store in the refrigerator for up to four weeks. Completely gluten free and safe for celiac disease.

Ingredients

Units Scale

Instructions

Slice the mini cucumbers into quarter inch rounds. Pack the cucumber slices snugly into a 16 ounce wide mouth jar. Set aside.

In a small saucepan over medium heat add the water, white vinegar, salt, peppercorns, celery seeds, and mustard seeds. Stir to combine. Bring the mixture to a boil then remove from heat.

Add the roughly chopped garlic and finely chopped fresh dill to the jar on top of the cucumber slices.

Carefully pour the hot vinegar mixture over the cucumbers, garlic, and dill. Make sure the cucumbers are fully submerged in the brine. If needed press them down gently with a spoon.

Let the jar cool on the counter for 30 minutes. Place the lid on the jar and refrigerate.

These refrigerator dill pickle chips are best after two to three days in the refrigerator when the cucumbers have had time to fully absorb the brine and develop their flavor. Store in the refrigerator for up to four weeks.

Note: These are refrigerator pickles and are not shelf stable. They must be stored in the refrigerator at all times and are not suitable for canning or pantry storage.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish, Snack
  • Method: Stove Top
  • Cuisine: American

If you make these Refrigerator Dill Pickle Chips I would love to hear what you think! Leave a comment below and let me know how they turned out or tag me on Instagram so I can see your jar.

Once you make homemade pickles you will never want to go back to store bought so save this recipe to your favorite Pinterest board so you always have it ready when your cucumber supply is overflowing!

Ingredients

Instructions

Slice the mini cucumbers into quarter inch rounds. Pack the cucumber slices snugly into a 16 ounce wide mouth jar. Set aside.

In a small saucepan over medium heat add the water, white vinegar, salt, peppercorns, celery seeds, and mustard seeds. Stir to combine. Bring the mixture to a boil then remove from heat.

Add the roughly chopped garlic and finely chopped fresh dill to the jar on top of the cucumber slices.

Carefully pour the hot vinegar mixture over the cucumbers, garlic, and dill. Make sure the cucumbers are fully submerged in the brine. If needed press them down gently with a spoon.

Let the jar cool on the counter for 30 minutes. Place the lid on the jar and refrigerate.

These refrigerator dill pickle chips are best after two to three days in the refrigerator when the cucumbers have had time to fully absorb the brine and develop their flavor. Store in the refrigerator for up to four weeks.

Note: These are refrigerator pickles and are not shelf stable. They must be stored in the refrigerator at all times and are not suitable for canning or pantry storage.

Gluten Free Corn Salad with Bacon

This Gluten Free Corn Salad with Bacon is one of those recipes that is impossible to stop eating once you start. Creamy, cheesy, salty, and loaded with crispy bacon, it is the kind of salad that disappears at every cookout, potluck, and summer gathering before anything else on the table.

What makes it even better is that it works two ways: serve it as a side salad with a fork or set it out as a dip with a bowl of gluten free corn chips and watch it vanish in minutes.

a white bowl of gluten free corn salad with bacon next to a white bowl of corn chips.

This recipe is made with canned corn which means it comes together in about ten minutes of hands on work and can be made completely ahead of time. In fact it gets better as it sits in the refrigerator, so making it the night before is not just convenient, it is the right move.

The creamy dressing is a combination of mayonnaise and plain Greek yogurt which adds a protein boost and a lighter tang than sour cream without losing any of the richness.

If you are looking for an easy make ahead side dish that works for everything from backyard barbecues to Fourth of July spreads, this is the one to make.

If you are looking for more gluten free corn recipes try my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn, my Healthy Mexican Street Corn Salad or my Gluten Free Zucchini Squash and Corn Casserole.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of gluten free corn salad with bacon next to a white bowl of corn chips and a tan gingham kitchen towel
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Canned vs Fresh vs Frozen Corn

This recipe uses canned corn for maximum convenience and year round availability. Here is how each option compares.

  • Canned corn is the most convenient option and what this recipe is written for. Drain it well before adding to the salad to keep the dressing from becoming watery. Two 15 ounce cans give you the right amount for this recipe.
  • Fresh corn cut from the cob is a beautiful option during summer when corn is at its peak. You will need about four ears of fresh corn to replace the two cans. You can use it raw for a crisp fresh texture or quickly char it in a hot skillet for a slightly smoky flavor.
  • Frozen corn works well and is a great option when fresh corn is out of season. Thaw it completely and pat it dry with paper towels before adding to the salad to prevent excess moisture in the dressing.

How to Cook Bacon for This Salad

Crispy bacon makes all the difference in this recipe. Here is the easiest way to get perfectly crispy bacon every time.

  • Line a large baking sheet with aluminum foil and lay the bacon strips out in a single layer with no overlapping. Bake at 375 degrees for 25 to 30 minutes until the bacon is as crispy as you want it. The foil makes cleanup nearly effortless and the oven method gives you evenly cooked bacon without standing over a stovetop.
  • Let the bacon cool completely on the baking sheet before chopping it into small pieces. Chopping warm bacon can cause it to tear unevenly. Fully cooled bacon chops cleanly and stays crispy longer in the salad.
  • Cook your bacon the night before you plan to make this salad. Chopped cooked bacon stores well in an airtight container in the refrigerator for up to five days which makes it a great make ahead component.

Serving Suggestions

This salad works beautifully in two different ways depending on your occasion.

  • As a side salad serve it chilled alongside grilled burgers, grilled chicken, air fryer steak bites, or your Gluten Free Buttermilk Cornbread for a complete summer spread.
  • As a dip transfer it to a serving bowl and surround it with gluten free corn chips for scooping. This is the version that always generates the most conversation at a party because nobody expects a corn salad to double as one of the best dips on the table.
  • For a potluck or cookout make it the night before and transport it in a covered bowl. It holds up beautifully for several hours at room temperature and tastes even better after chilling overnight.

Variations

This recipe is easy to customize based on what you have on hand or what flavors you are in the mood for.

  • Add jalapeño. Finely dice one jalapeño and stir it into the salad for a subtle kick that pairs beautifully with the sweet corn and salty bacon.
  • Add green onions. Thinly sliced green onions add a fresh mild onion flavor that is slightly different from the red onion in the base recipe.
  • Swap the cheese. Pepper jack gives the salad a spicy kick. Monterey Jack gives it a milder and creamier flavor. Colby Jack is another great option.
  • Add black beans. One drained and rinsed can of black beans adds fiber and makes the salad more substantial as a standalone dish.

Supplies

Storage Instructions

Store leftover corn salad in an airtight container in the refrigerator for up to four days. Stir before serving since the dressing may settle slightly as it sits. This salad does not freeze well since the mayonnaise and Greek yogurt dressing will separate after thawing.

Top Tip

Make this salad the night before you plan to serve it. The dressing absorbs into the corn and the flavors of the bacon, cheddar, and red onion meld together as the salad chills overnight. A freshly made corn salad is good but a salad that has rested in the refrigerator overnight is significantly better. This also makes it one of the most stress free dishes you can bring to a cookout since all the work is done the day before.

Frequently Asked Questions

Can I use fresh or frozen corn instead of canned corn?

Yes, both work well in this recipe. For fresh corn you will need about four ears to replace the two cans. Cut the kernels off the cob and use them raw for a crisp texture or quickly char them in a hot skillet for a slightly smoky flavor. For frozen corn thaw it completely and pat it dry with paper towels before adding to the salad to prevent excess moisture in the dressing.

Can I make this corn salad ahead of time?

Yes and I strongly recommend it. This salad gets significantly better after chilling in the refrigerator overnight. The dressing absorbs into the corn and all the flavors meld together beautifully. Make it the night before your cookout or gathering and it will be ready to serve with no last minute work required.

Can I use sour cream instead of Greek yogurt in the dressing?

es. Sour cream is a one to one substitute for the Greek yogurt in this recipe and gives the dressing a slightly richer and more traditional flavor. Greek yogurt is my preference because it adds a protein boost and a lighter tang but either option produces a delicious creamy dressing.

How long does corn salad with bacon last in the refrigerator?

Store this salad in an airtight container in the refrigerator for up to four days. Stir before each serving since the dressing may settle slightly as it sits. This salad does not freeze well since the mayonnaise and Greek yogurt dressing will separate after thawing.

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Gluten Free Corn Salad with Bacon

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  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Creamy gluten free corn salad made with canned corn, crispy bacon, cheddar cheese, red onion, and a tangy mayonnaise and Greek yogurt dressing. Serve it as a side salad or set it out as a dip with gluten free corn chips. The perfect make ahead summer side dish for cookouts, potlucks, and Fourth of July gatherings.

Ingredients

Scale

Instructions

Cook your bacon the day before so it is ready to chop up and use in the salad. I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool completely and then chop it into small pieces. Set aside.

Open and drain the canned corn using a colander.

In a large mixing bowl add the cans of drained corn, chopped bacon, red onion, cheddar cheese, mayonnaise, greek yogurt, salt and pepper. Stir to combine.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving.

Serve this salad on it's own or with gluten free corn chips for dipping.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish, Salads
  • Method: Mixing
  • Cuisine: American

If you make this Gluten Free Corn Salad with Bacon I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your bowl.

This is one of those recipes that works equally well as a side salad and a dip so save it to your favorite Pinterest board so you always have it ready for your next cookout, potluck, or summer gathering!

Ingredients

Instructions

Cook your bacon the day before so it is ready to chop up and use in the salad. I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool completely and then chop it into small pieces. Set aside.

Open and drain the canned corn using a colander.

In a large mixing bowl add the cans of drained corn, chopped bacon, red onion, cheddar cheese, mayonnaise, greek yogurt, salt and pepper. Stir to combine.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving.

Serve this salad on it's own or with gluten free corn chips for dipping.