Description
These easy refrigerator pickles are crisp, garlicky, and a perfect way to preserve excess cucumbers. They come together quickly and add a tangy crunch to your meals.
Ingredients
Scale
- 4–5 small cucumbers, sliced
- 1 cup fresh dill sprigs
- 4–6 cloves garlic, smashed
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 teaspoon sugar (optional)
Instructions
- Slice the cucumbers into spears, chips, or chunks.
- Pack the jars with cucumbers, dill, and garlic tightly but not too tightly.
- Combine vinegar, water, salt, and sugar (if using) in a pot and bring to a boil.
- Pour the hot brine over the packed jars, ensuring everything is covered.
- Seal the jars and place them in the refrigerator.
- Allow the pickles to sit for at least 24 hours before enjoying for the best flavor.
Notes
These refrigerator pickles are best consumed within 2-3 weeks. Keep the lid tight and avoid using fingers to prevent cloudiness in the brine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg