Refrigerator Pickles
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 pint-size
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Calories
161 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Pickles
Description
Refrigerator Pickles begin by slicing pickling cucumbers into slices or spears, then packing them into glass jars. A brine of water, vinegar (white or apple cider), kosher salt, and optional sugar is heated until dissolved and cooled to room temperature. Fresh dill, smashed garlic, black peppercorns, mustard seeds, red pepper flakes, and celery seed are added to the jars.
The cooled brine is poured over the cucumbers and spices, leaving space at the top before sealing airtight jars. Placed in the refrigerator, the pickles develop flavor and texture over a minimum of five days. These pickles remain crisp longer than typical fermented pickles and keep for 4-6 weeks though crispness declines towards the end.
This straightforward cold method omits canning and fermentation, producing reliably tangy and fresh pickles that can be customized in spice levels and texture. They are suitable for sandwiches, salads, or snacking.
The recipe can be doubled or tripled easily, and whole or half pickles can be made, with a note to prick the skin if whole to aid brine penetration. The amount of dill adjusts to taste, adding herbal brightness.
Ingredients
- 6-7 cucumber pickling variety
- 2 cups water
- 1 cup white vinegar (or apple cider)
- 1 Tbsp kosher salt
- 1/2-1 tsp granulated sugar
- dill fresh
- 4-6 cloves garlic peeled and smashed/roughly chopped
- 10 whole black peppercorns
- 1/2 tsp mustard seed whole, yellow variety
- 1/4 tsp red pepper flakes
- pinch celery seed
Instructions
- Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
- In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
- While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
- Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
- Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
- Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Notes
- Recipe yields roughly two pint jars or one quart jar; scale ingredients accordingly for larger batches.
- Dill quantity can be adjusted to personal taste for herb flavor intensity.
- Whole or halved pickles can be made; prick whole cucumbers with a fork to help brine penetrate.
- Pickles store for 4-6 weeks refrigerated but may lose crispness over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pint-size
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3527mg | 147% |
| Potassium | 1315mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 174mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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