Refrigerator Pickle Recipe
This simple pickle recipe doesn't require any special pickling equipment. These crunchy refrigerator pickles are ready to go in just 2 days!
Servings: 8
Ingredients
- ½ cup white vinegar
- ¾ cup water
- 1 teaspoon white sugar
- 4 cloves garlic smashed
- 1.5 teaspoons kosher salt
- 4 sprigs fresh dill
- 2 teaspoons mustard seed
- ½ small white onion sliced
- ¼ teaspoon dried coriander seeds
- ½ teaspoon peppercorns
- 1 large cucumber cut into spears*
- Optional: ¼ teaspoon red pepper flakes for spicy pickles
Instructions
- Add the vinegar, water, sugar, and salt to a small saucepan and whisk.
- Bring the mixture to a boil and remove from heat once the sugar and salt have dissolved. Set aside.
- Next, prepare two clean mason jars for the refrigerator pickles. Divide the fresh dill, mustard seed, white onion, coriander seeds, and peppercorns into the two mason jars.
- Slice cucumbers into spears, making sure they aren’t too tall for the Mason jars. Then, separate them into the Mason jars.
- Carefully divide the vinegar mixture into both jars, making sure that the cucumbers are covered with the liquid.
- Let the vinegar mixture cool before covering the the jars tightly. Then, shake the contents of the jar until mixed.
- Place the jars in the fridge for 24-48 hours before trying the pickles.
Video
[adthrive-in-post-video-player video-id="cvOetZP4" upload-date="2021-06-27T09:00:00.000Z" name="Refrigerator Pickle Recipe" description="This simple pickle recipe doesn't require any special pickling equipment. These crunchy refrigerator pickles are ready to go in just 2 days!"]
Notes
- Be sure the cucumbers are cut so that they fit into whatever mason jars are being used.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0g | Fiber: 1g | Sugar: 2g