Refrigerator Pickles Recipe
Briny and tangy homemade Refrigerator Pickles are easy to make and delicious to eat. Using a method that's quicker than traditional canning, enjoy these pickles with just about anything!
Servings: 12 pickles
Ingredients
- 3 pickling cucumbers quartered
- 2-4 sprigs fresh dill weed
- 2 cloves garlic smashed
- ½ cup apple cider vinegar
- ½ cup water
- ½ tablespoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon pickling spices
- Pinch crushed red pepper flakes optional
Instructions
- Add the cucumber quarters, dill, and garlic cloves to a 1-quart mason jar. Set aside.3 pickling cucumbers, 2-4 sprigs fresh dill weed, 2 cloves garlic
- Make the brine. In a small saucepan set over medium-high heat, bring the vinegar, water, salt, sugar, pickling spices, and red pepper flakes (if using) to a simmer, stirring occasionally until the sugar and salt are dissolved.½ cup apple cider vinegar, ½ cup water, ½ tablespoon kosher salt, 1 teaspoon granulated sugar, 1 teaspoon pickling spices, Pinch crushed red pepper flakes
- Remove the pan from the heat and allow the brine to cool slightly, about 15 minutes. Pour the brine over the contents of the jar, filling it until everything is covered.
- Close the lid and refrigerate for at least 24 hours before serving.
Video
Notes
Storage: Store pickles in an airtight jar in the refrigerator for up to 1 month.
Nutrition
Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg