Description
Quick and easy refrigerator pickles made with fresh cucumbers in a hot vinegar brine, ready to enjoy in as little as 24 hours.
Ingredients
- 1 lb pickling cucumbers, scrubbed and cut into spears or 1/4″ rounds
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 1 tablespoon kosher salt (or 1 teaspoon table salt)
- 1 tablespoon granulated sugar (optional for balance)
- 2 cloves garlic, smashed
- 1–2 sprigs fresh dill or 1 teaspoon dill seed
- 1/2 teaspoon whole black peppercorns
- Optional: pinch red pepper flakes or 1/4 teaspoon mustard seeds
Instructions
- Pack cucumbers and aromatics tightly into a clean 1-quart jar.
- Combine vinegar, water, salt, and sugar in a small saucepan and heat to a simmer (about 180°F) just until salt dissolves.
- Pour hot brine over cucumbers, leaving 1/2″ headspace; press to remove air bubbles.
- Wipe rims, cap, and refrigerate. Chill at least 24 hours; best after 48–72 hours. Use within 3–4 weeks.
Notes
For extra crunch, start with very cold cucumbers and optionally soak them in ice water for 30 minutes before packing. Use fresh aromatics to ensure vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-cook preserving
- Cuisine: American