Description
This Refrigerator Pickles recipe offers a quick and easy way to enjoy crisp, tangy pickles made with fresh cucumbers, dill, and a flavorful spiced brine. Perfect for adding a zesty crunch to sandwiches, salads, or as a snack, these pickles require minimal cooking and develop their delicious flavors after just 24 hours in the fridge.
Ingredients
Scale
Pickles
- 3 pickling cucumbers, quartered
- 2-4 sprigs fresh dill weed
- 2 cloves garlic, smashed
Brine
- ½ cup apple cider vinegar
- ½ cup water
- ½ tablespoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon pickling spices
- Pinch crushed red pepper flakes (optional)
Instructions
- Prepare the jar: Add the cucumber quarters, fresh dill sprigs, and smashed garlic cloves into a 1-quart mason jar. Set this aside while you prepare the brine.
- Make the brine: In a small saucepan over medium-high heat, combine the apple cider vinegar, water, kosher salt, granulated sugar, pickling spices, and optional crushed red pepper flakes. Bring the mixture to a gentle simmer, stirring occasionally until the sugar and salt have fully dissolved.
- Cool the brine and fill jar: Remove the saucepan from heat and let the brine cool for about 15 minutes to prevent cooking the cucumbers. Then, carefully pour the brine over the cucumbers, dill, and garlic in the jar, ensuring all contents are fully submerged.
- Refrigerate: Seal the jar with a lid and place it in the refrigerator. Allow the pickles to marinate for at least 24 hours to develop their flavor before serving.
Notes
- For extra crunch, you can add a grape leaf or horseradish leaf to the jar.
- Adjust the amount of crushed red pepper flakes based on desired spice level.
- Use fresh pickling cucumbers for best texture and flavor.
- Pickles will keep well refrigerated for up to 2 weeks.
- Shake the jar gently after refrigeration to redistribute spices before serving.
