Description
These quick and easy refrigerator pickles are a delicious way to enjoy homemade pickles without the hassle of canning. Tangy and crisp, they make the perfect snack or accompaniment to your favorite sandwich.
Ingredients
Scale
Cucumbers:
- 4 small cucumbers (such as Kirby or Persian)
Brine:
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 cloves garlic (smashed)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 4 fresh dill sprigs
Instructions
- Prepare the cucumbers: Wash and slice the cucumbers into thin rounds or spears.
- Assemble the jar: Pack the cucumbers tightly into a clean pint-sized mason jar along with the garlic cloves and dill sprigs.
- Make the brine: In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer, stirring until sugar and salt dissolve.
- Pour the brine: Pour the brine over the cucumbers, ensuring they are submerged. Seal the jar and let cool to room temperature.
- Chill and enjoy: Refrigerate for at least 2 hours before serving, best after 24 hours. Enjoy within 2 weeks.
Notes
- Try adding sliced onions, carrot sticks, or jalapeños for extra flavor.
- Use apple cider vinegar for a slightly sweeter taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook, Pickling
- Cuisine: American
Nutrition
- Serving Size: 5 pickle slices
- Calories: 5
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
