Quick Pickles (Refrigerator Pickles)
Crisp, crunchy, and packed with flavor, these easy refrigerator dill pickles are the ultimate way to preserve fresh cucumbers right out of the garden!
Equipment
- 2 Pint Jars
- 1 Saucepan
Ingredients
- 1 cup white vinegar
- 1 cup water
- 6 cucumbers 3"- 4" long
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 2 cloves garlic smashed
- 4 sprigs fresh dill
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Clean two pint jars or one quart jar.
- In a large non-reactive saucepan over high heat combine the vinegar, water, salt, and sugar. Heat until the salt dissolves. Set aside to cool completely.
- While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about ⅛" to ¼" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
- Place one smashed garlic clove in each jar, along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy!
Nutrition
Serving: 1ounceCalories: 5kcalCarbohydrates: 1.1gProtein: 0.2gSodium: 146mgPotassium: 42mgFiber: 0.2gSugar: 0.5gVitamin A: 32IUVitamin C: 1mgCalcium: 5.2mgIron: 0.1mg
Tried this recipe?Let us know how it was!