Refrigerator Pickles
Crisp, tangy refrigerator pickles made without canning. A simple vinegar brine with garlic, dill and spices transforms fresh cucumbers into crunchy pickles ready in 24 hours.
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Servings: 0 About 4 cups (serves 8 as a condiment)
Calories: 10kcal
Ingredients
- 1.5 lb small cucumbers Kirby or pickling cucumbers, scrubbed
- 1 cup white vinegar 5% acidity
- 1 cup water
- 1½ tbsp kosher salt or 1 tbsp fine sea salt
- 1 tbsp granulated sugar optional
- 4 cloves garlic smashed
- 1 tbsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp crushed red pepper flakes optional
- 3 –4 sprigs fresh dill or 1 tsp dried dill
- Optional: 1 small bay leaf per jar
Instructions
- Wash cucumbers thoroughly and trim blossom ends to reduce softening.
- Slice cucumbers as desired: spears, rounds, or leave whole if small.
- Sterilize two 16-oz jars and lids with hot soapy water; rinse well.
- In a measuring cup combine 1 cup vinegar, 1 cup water, 1½ tbsp kosher salt, and 1 tbsp sugar; stir until salt dissolves.
- Place garlic cloves, mustard seeds, coriander seeds, peppercorns, and dill into the bottom of each jar evenly.
- Pack cucumbers tightly into jars without crushing, leaving about 1/2 inch headspace.
- Pour the chilled or room-temperature brine over cucumbers, covering them fully and pushing out air bubbles.
- Add a bay leaf to each jar if using; wipe rims clean and seal with lids.
- Refrigerate upright; let sit at least 4 hours before tasting, best after 24 hours for flavor development.
- Use within 3–4 weeks for best texture and flavor; discard if cloudy or off-smelling.
- Optional: shake jars gently after 12 hours to redistribute spices and maintain even brining.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Sodium: 420mg | Fiber: 0.5g