Crunchy Refrigerator Pickles
These delightful refrigerator pickles are a crunchy, zesty addition to any meal, bringing back nostalgic memories of summer picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cucumbers, sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon dill weed
- 1 clove garlic, minced
- 1/2 teaspoon black peppercorns
Instructions
- Wash the cucumbers well and slice them into your preferred shape.
- Combine the water, white vinegar, salt, and sugar in a medium saucepan and bring to a gentle boil.
- Stir in the minced garlic and dill weed after removing the brine from heat.
- Pack the cucumber slices tightly into clean glass jars, adding black peppercorns as desired.
- Pour the cooled brine over the packed cucumbers to ensure they are fully submerged.
- Seal the jars tightly and refrigerate for at least 24 hours before enjoying.
- Allow the pickles to sit in the fridge for up to a week for the best flavor.
Notes
Refrigerator pickles can last up to 2 months in the fridge. Feel free to experiment with additional herbs or spices to customize the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 1g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickles, refrigerator pickles, cucumber pickles, quick pickles, summer snacks