Description
These Easy Refrigerator Pickles are crisp, tangy, and packed with fresh garlic and dill flavor. Requiring no canning, they come together quickly with a simple vinegar brine, making them an ideal homemade snack or a flavorful topping for burgers, sandwiches, and salads.
Ingredients
Pickling Vegetables
- 4 small pickling cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 garlic cloves, sliced
- 1/4 cup fresh dill
Brine
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Prepare Vegetables: Place the sliced cucumbers, red onion, garlic, and fresh dill into a clean glass jar or container, ensuring they are evenly distributed.
- Make Brine: In a small saucepan, combine the white vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, and optional red pepper flakes.
- Heat Brine: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt have fully dissolved.
- Combine: Carefully pour the warm brine over the cucumbers and other vegetables, making sure they are mostly submerged in the liquid.
- Cool: Allow the jar to cool to room temperature to prevent condensation inside the container.
- Refrigerate: Cover the jar tightly and refrigerate for at least 4 hours, though preferably overnight to develop optimal flavor.
- Serve: Serve the pickles chilled; keep refrigerated and consume within 2 to 3 weeks for best taste and texture.
Notes
- The pickles develop more flavor after sitting for 24 hours in the refrigerator.
- Use firm, fresh cucumbers to ensure maximum crunchiness.
- For a spicy kick, add sliced jalapeños to the jar.
- These refrigerator pickles are not shelf-stable and must be kept refrigerated.
- Best enjoyed within 2 to 3 weeks to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
