Refrigerator Pickles
Refrigerator pickles are easy to make and don’t require canning! They’re great with burgers, sandwiches, or as snacks all summer long!
Servings: 24 spears
Ingredients
- 1 cup water
- 2 Tablespoons sugar
- 1 teaspoon Kosher or sea salt
- 1 cup distilled white vinegar
- 5-6 small cucumbers Kirby or Persian, cut into spears, rounds, or thin oval slices
- 12 fresh dill sprigs
- 4 garlic cloves peeled & halved
- 2 Bay leaves
- 3/4 teaspoon whole black pepper
- Pinch red pepper chili flakes optional
Instructions
- In a small pot heat the water, sugar, and salt until the sugar and salt dissolve. Note, the water just has to get slightly warm, don’t bring to a boil. Once the sugar and salt are dissolved, pour the mixture into a glass measuring cup to cool. Once it’s room temperature, place in the fridge to chill for an additional ten minutes.
- Meanwhile place the cut cucumbers in a glass jar or container with a tight sealed lid. You may need more than one container pending the size. Pack the cucumbers together tightly, but leave space for the remaining ingredients.
- Divide the fresh dill, garlic, bay leaves, whole black pepper, and chili flakes (if using) between containers.
- Remove the water from the fridge and stir in the vinegar. Carefully pour the liquid over the cucumbers until cucumbers are completely submerged. Cover, gently shake, and then refrigerate for 24 hours before enjoying.
Nutrition Facts
Notes:
Don’t cut your cucumbers too thin, you want them to absorb the brine but stay crisp. For spears, I cut the cucumber into quarters, and for pickle rounds be sure they are at least ¼ inch thick. Be sure to leave space in the jars/containers so you can add the liquid. You can substitute the white vinegar for apple cider vinegar, or red wine vinegar but it will change the color and taste slightly. Substitute or add any seasoning you prefer. You can add mustard seed, coriander seeds, cumin seeds, thyme, or even some sliced onion. If you don’t like garlic or spice you can omit. Experiment with different flavor combinations!
Don’t cut your cucumbers too thin, you want them to absorb the brine but stay crisp. For spears, I cut the cucumber into quarters, and for pickle rounds be sure they are at least ¼ inch thick. Be sure to leave space in the jars/containers so you can add the liquid. You can substitute the white vinegar for apple cider vinegar, or red wine vinegar but it will change the color and taste slightly. Substitute or add any seasoning you prefer. You can add mustard seed, coriander seeds, cumin seeds, thyme, or even some sliced onion. If you don’t like garlic or spice you can omit. Experiment with different flavor combinations!