Addicting Homemade Refrigerator Pickles
These pickles are easy to make and perfect for keeping in the fridge. You won't be able to get enough of them!
Servings: 24 spears
Ingredients
- 6 pickling cucumbers, Kirby or Persian
- 1ΒΌ cup vinegar, white or apple cider
- 2 Tbsp salt
- 1 Tbsp sugar
- 2 cups cold water
- 4 cloves garlic, peeled and halved
- 1 tsp mustard seeds
- 1 Tbsp black peppercorns
- 1/4 tsp red pepper flakes, more or less to taste
- 6 springs fresh dill, chopped
Instructions
- In a small saucepan, combine vinegar, salt, and sugar over high heat. Whisk together until the salt and sugar are dissolved. Transfer to a bowl and whisk in the cold water.
- As the vinegar solution is cooling, slice the ends off the cucumbers, then slice each cucumber into quarters to create long spears. Alternately, slice into rounds instead if desired.
- Pack cucumbers into a 1 quart wide-mouth mason jars. Divide evenly the garlic, mustard seeds, black peppercorns, red pepper flakes, and chopped dill, and add to the jars.
- Add cooled brine to the jars, making sure to cover the cucumbers completely. A wide-mouth funnel may be helpful for this step. If there is not enough brine to cover the cucumbers, add cold water to each jar until they are completely submerged.
- Cover jars and refrigerate for at least 24 hours. Enjoy! The pickles will stay good in the refrigerator for 2-4 weeks.