Refrigerator Pickles
User Reviews
4.3
Refrigerator Pickles
Description
Refrigerator Pickles are easy-to-make pickled cucumbers stored and fermented in the refrigerator instead of being canned. The recipe calls for English cucumbers sliced into spears to fit pint-sized jars. A brine made from water, white vinegar, kosher or pickling salt, peppercorns, and minced garlic bathes the cucumbers and dill sprigs placed in the jars.
The jars are sealed and chilled for 1 to 2 days to allow flavors to meld and the cucumbers to become crisp and tangy. Unlike traditional canned pickles, these retain a fresh crunch and bright flavor. The fresh dill adds herbal aroma complementing the savory garlic and peppercorns.
These quick refrigerator pickles are convenient for small batches and can be used to add acidic crunch to sandwiches, salads, or as a snack. The method avoids heat processing and relies on cold brine absorption.
Ingredients
- 2 cucumber English
- 1 ½ cup water
- 3 tbsp white vinegar
- 1 ½ tbsp kosher salt (or pickling salt)
- 2 tsp peppercorns
- 2 tbsp garlic minced
- 6 prigs dill fresh
Instructions
- Create brine of water, white vinegar, pickling or kosher salt, peppercorns and garlic.
- Cut English cucumbers into spears to fit into two pint-sized mason jars.
- Fill mason jars with cucumber spears and fresh dill sprigs.
- Pour brine over cucumber spears then seal mason jars with mason jar lids.
- Place jars in the refrigerator for 1-2 days before enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Pints
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Sodium | 5250mg | 219% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 88mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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