Description
Learn how to make easy refrigerator pickles at home with this simple recipe. These tangy and crunchy pickles are perfect for sandwiches, burgers, or as a tasty snack.
Ingredients
Scale
Cucumbers:
- 4 cups sliced cucumbers (about 4–5 small cucumbers)
Brine:
- 1 cup thinly sliced red onion (optional)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 cloves garlic smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh dill sprigs
Instructions
- Pack the jars: Pack the sliced cucumbers and sliced red onion (if using) tightly into clean mason jars. Tuck in fresh dill sprigs as you fill the jars.
- Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes. Simmer until sugar and salt dissolve. Let cool slightly.
- Fill the jars: Pour the warm brine over the cucumbers in the jars, ensuring they are fully submerged. Tap jars to release air bubbles. Seal and cool to room temperature.
- Refrigerate: Refrigerate for at least 24 hours before serving for best flavor.
Notes
- These pickles will keep in the refrigerator for up to 3 weeks.
- Try adding sliced carrots or jalapeños for extra crunch and spice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook (with stovetop brine)
- Cuisine: American
Nutrition
- Serving Size: 4-5 pickle slices
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
