Easy Refrigerator Pickles
These crisp and zesty pickles are a great way for you to easily preserve your fresh garden cucumbers.
Ingredients
- 2 or 3 pickling cucumbers depending on size
- ¼ of a Vidalia onion thinly sliced
- 4 or 5 sprigs of fresh dill
- ½ cup apple cider vinegar
- ½ cup water
- 3 cloves garlic slightly smashed
- 1½ tsp pickling salt or kosher salt
- ½ tsp sugar
- ¼ whole black peppercorns
- ¼ tsp whole mustard seed
- crushed red pepper flakes to taste (I used about ¼ tsp)
Instructions
- Pack your sliced cucumbers, onion slices, and dill sprigs into a clean, pint-sized Mason jar. Leave about a 1/2 inch of space at the top of the jar for the brining liquid.
- In a small pot, heat the vinegar, water, garlic, mustard seed, peppercorns, red pepper flakes, sugar and salt. Allow to simmer gently for about 10 minutes to allow sugar and salt to dissolve and spices to infuse the vinegar.
- Allow the brine to cool, but still be warm. Then, fill the jar enough to cover everything with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Notes
Notes:
- This recipe is for 1 pint-sized jar. Multiply and adjust per number and size of jars desired. I made 6 jars at once for this post, so I multiplied the ingredients listed x6.
- Because these pickles are not heat sealed in a canner or pressure cooker, they need to remain refrigerated. They should last about 2 months in the fridge.