Description
These Quick and Easy Refrigerator Pickles are a delightful homemade treat that can elevate any meal. Tangy and crisp, these pickles are perfect for snacking, topping sandwiches, or accompanying your favorite dishes.
Ingredients
Scale
Cucumbers:
- 4 cups sliced cucumbers (about 4–5 small cucumbers)
Brine:
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 1/2 tablespoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 garlic cloves, smashed
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the Brine: In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes. Boil over medium heat until sugar and salt dissolve. Remove from heat and cool slightly.
- Fill Jars: Pack cucumbers, onions, garlic, and dill into clean glass jars.
- Add Brine: Pour the warm brine over the vegetables, ensuring they are submerged. Let cool to room temperature.
- Refrigerate: Seal the jars and refrigerate for at least 4 hours or overnight for best flavor.
- Serve: Enjoy chilled.
Notes
- Store pickles in the refrigerator for up to 2 weeks.
- Experiment by adding different vegetables like carrots or radishes for variety.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 4g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
