Description
Fast and crunchy refrigerator pickles that are perfect for snacking or as a side dish.
Ingredients
Scale
- 3–4 small cucumbers, sliced
- 1 cup vinegar (white, apple cider, or rice)
- 1 cup water
- 2 tbsp white sugar
- 2 tsp kosher salt
- 2 garlic cloves, smashed
- 1 tsp whole black peppercorns (optional)
- A bunch of fresh dill, rough chopped
- Red chili flakes or sliced jalapeño (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into rounds or spears.
- Place the cucumbers in a clean jar.
- In a small pot, heat the vinegar, water, sugar, and salt until dissolved (do not boil).
- Pour the hot brine over the cucumbers in the jar.
- Add the smashed garlic, dill, and optional peppercorns.
- Seal the jar and let it cool slightly before refrigerating.
- Refrigerate for at least one hour before consuming.
Notes
Store in the refrigerator for 2–4 weeks. Use a clean fork to avoid contamination.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg