Description
A simple and quick recipe for making crisp and tangy refrigerator pickles at home, ready in just a few hours.
Ingredients
Scale
1 ½ cups white vinegar (or white wine vinegar)
1 ½ cups water
1 tablespoon sugar
2 tablespoons kosher salt
6–8 small kirby cucumbers (sliced ½ inch thick or into spears)
1–2 jalapeño peppers (thinly sliced, optional)
2 cloves garlic (thinly sliced)
6 sprigs fresh dill
1 tablespoon coriander seed
1 teaspoon mustard seed
½ teaspoon black peppercorns
Instructions
- Step 1: Combine the vinegar, water, sugar, and salt in a medium saucepan. Bring the mixture to a boil, stirring until the salt and sugar have completely dissolved, then remove from the heat.
- Step 2: Layer the sliced cucumbers, garlic, jalapeños (if using), and fresh dill inside two quart sized jars.
- Step 3: Sprinkle the coriander seed, mustard seed, and black peppercorns evenly over the contents of each jar.
- Step 4: Once the hot liquid has cooled slightly, pour it over the cucumbers in the jars. Add more cold water if needed to ensure the cucumbers are fully submerged.
- Step 5: Place the lids on the jars and give them a gentle shake. Let the jars cool to room temperature before placing them in the refrigerator.
Notes
The pickles will be ready to eat in 2-3 hours, but will get more briny and flavorful over time.
These refrigerator pickles can be stored in the refrigerator for up to one month.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Quick Pickling
- Cuisine: American