Description
Quick and easy refrigerator pickles with a satisfying crunch.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon black peppercorns
- 1 clove garlic, thinly sliced
Instructions
- Wash and thinly slice the cucumbers.
- In a saucepan, combine vinegar, water, sugar, salt, dill seeds, mustard seeds, and peppercorns.
- Heat the mixture over medium heat, stirring until sugar and salt dissolve. Bring to a simmer.
- Remove from heat and let cool slightly.
- Pack the cucumber slices and garlic slices into a clean jar.
- Pour the brine over the cucumbers, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving.
Notes
- For extra spice, add a pinch of red pepper flakes.
- These pickles will last in the refrigerator for up to 2 weeks.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Condiment
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 6g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, quick pickles, easy pickles, crunchy pickles, dill pickles, cucumber pickles, homemade pickles