Refrigerator Pickles
User Reviews
5
Refrigerator Pickles
Description
Refrigerator Pickles prepare small cucumbers quartered to fit into jars layered with fresh dill sprigs, garlic slices, and pickling spices. The brine is made by boiling water, white vinegar, granulated sugar, and kosher salt until dissolved, then cooled to preserve the fresh cucumber texture. Once poured over the cucumbers, the jars are sealed and refrigerated for a minimum of two days to allow flavors to meld.
This method creates pickles with a crisp bite and bright, balanced acidity. Since they are stored in the refrigerator, these pickles must be consumed within a month for peak freshness. The recipe avoids the traditional water-bath canning process, making it straightforward and suitable for home cooks wanting quick turnovers of pickled vegetables.
These pickles complement sandwiches, burgers, or snack platters, adding a vinegary crunch. The use of small cucumbers and fresh dill impart a classic flavor profile, while the sliced garlic brings subtle pungency.
Ingredients
- 2 pounds cucumber small
- 10 prigs dill fresh
- 4 cloves garlic sliced
- 1 tablespoon pickling spices
- 2 ¾ cups water
- ¾ cup white vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
Instructions
- Cut cucumbers into quarters.
- Place cucumbers, dill, garlic, and spices in jars.
- Bring water, vinegar, sugar, and salt to a boil until dissolved. Cool 15 minutes.
- Pour over cucumbers and cool completely.
- Place lids on jars and refrigerate at least 2 days or up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72 | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 672mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.