Quick Refrigerator Pickles
Quick Refrigerator Pickles have a beautiful complex taste that I love!. They taste so much better when prepared at home. There is just no competition with store-bought pickles!
Servings 10 people
Calories 49kcal
Cost $4
Equipment
- 32 Oz Mason jar, canister, or similar
Ingredients
- 2 Large Cucumbers Regular or garden cucumbers
- ½ Medium Onion red or yellow
- 2 Cloves Garlic freshly sliced thinly
- 4-5 Sprigs Fresh Dill not dryed
The Brine
- 1½ Cups Vinegar white
- ⅓ Cup Sugar or more for a sweeter pickle
- 1 Tsp Salt coarse, kosher or Himalayan sea salt
- ½ Tsp Mustard Seed whole
- ½ Tsp Celery Seed whole
- ½ Tsp Red Pepper Flakes or crushed red pepper
- ¼ Tsp Black Pepper ground
Instructions
- Cut the cucumbers! The cucumbers can be cut any way that you like. We prefer the spears and pickle chip rounds, but sandwich slices or any style that you like is absolutely fine!
- Pickling the onion removes all of its pungency while adding flavor to the brine. Place the sliced cucumbers, onions, and garlic into a jar along with a handful of fresh dill springs.
- Prepare the brine on your stovetop using a medium-sized saucepan over medium-high heat. Heat the vinegar, and remaining ingredients and bring to a low rapid boil, stirring regularly, until the salt and sugar have dissolved completely. About 4 minutes. Allow the brine to cool for a few minutes before pouring it into the jar of cucumbers and onions.
- Once the brine has completely cooled down to room temperature, seal the container and place in the refrigerator. They are ready to eat in about 2 hours or more!
Notes
These beauties are made quickly in less than 20 minutes! Also, they marinate super quickly and can be enjoyed within a few hours of refrigeration.
Nutrition
Calories: 49kcal | Carbohydrates: 10.2g | Fat: 0.02g | Sodium: 237mg | Fiber: 0.05g | Sugar: 8.1g