Refrigerator Pickles
Easy refrigerator pickles are a quick, no-cook method for making crisp, tangy pickles using fresh cucumbers, vinegar, sugar, and spices. They require just a few minutes of prep and can be enjoyed after chilling for 24–48 hours.
Equipment
Ingredients
- 12 ounces cucumbers sliced into coins or spears fills a mason jar
- 5 to 6 large sprigs fresh dill roughly chopped
- 4 small cloves garlic thinly sliced
- 1 1/3 cups water
- 2/3 cup rice or white vinegar
- 1 tablespoon fine sea salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds optional
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Layer the pickles. Add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible.
- Mix the brine. In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.
- Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
- Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the refrigerator for 3 weeks.
Nutrition
Calories: 37kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 6994mgPotassium: 141mgFiber: 3gSugar: 0.3gVitamin A: 49IUVitamin C: 0.2mgCalcium: 61mgIron: 1mg