Refrigerator Pickles
Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!
Servings: 2 pint-size jars
Calories: 161kcal
Ingredients
- 6-7 pickling cucumbers
- 2 cups water
- 1 cup white vinegar (or apple cider)
- 1 Tbsp kosher salt
- 1/2-1 tsp granulated sugar
- fresh dill
- 4-6 cloves garlic peeled and smashed/roughly chopped
- 10 whole black peppercorns
- 1/2 tsp whole yellow mustard seeds
- 1/4 tsp red pepper flakes
- pinch celery seed
Instructions
- Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
- In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
- While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
- Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
- Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
- Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Video
Notes
- Recipe makes enough for 2 pint-size jars, or one quart-size jar. Can easily be doubled, tripled, etc for larger batches.
- The amount of dill is left unspecified, as this will vary from person to person.
- Whole pickles or half pickles can be made, but I would prick the skin of the cucumber a few times with a fork to allow the brine to penetrate the skin.
Nutrition
Calories: 161kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 3527mg | Potassium: 1315mg | Fiber: 8g | Sugar: 14g | Vitamin A: 749IU | Vitamin C: 31mg | Calcium: 174mg | Iron: 3mg