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Quick & Easy Refrigerator Pickles

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These quick and easy refrigerator pickles are crisp, tangy, and packed with fresh dill and garlic flavor. No canning is required, making them a simple make-ahead snack or sandwich topping.

Ingredients

  • 1¼ cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • 16 dill sprigs

Instructions

  1. In a small non-reactive saucepan, combine the vinegar, kosher salt, and sugar over high heat. Whisk until the salt and sugar are fully dissolved.
  2. Transfer the brine to a bowl and whisk in the cold water. Refrigerate until chilled.
  3. Pack the cucumber spears into two clean 1-quart jars. Divide the coriander seeds, garlic, mustard seeds, crushed red pepper flakes, and dill sprigs evenly between the jars.
  4. Pour the chilled brine into the jars, ensuring the cucumbers are fully submerged. Add a little extra cold water if needed.
  5. Cover and refrigerate for about 24 hours before serving. Store in the refrigerator for up to 1 month.

Notes

  • These pickles are not shelf-stable and should always be stored in the refrigerator.
  • For extra flavor, let the pickles sit for 2 to 3 days before enjoying.
  • Use fresh, firm Kirby cucumbers for the best crunch.
  • Serve with sandwiches, burgers, charcuterie boards, or as a refreshing snack.

Nutrition

Find it online: https://yumfamilyrecipes.com/quick-easy-refrigerator-pickles/