Refrigerator Pickles
Crisp cucumber spears steeped in a tangy garlic-dill brine, no canning required, ready to enjoy after a day chilling in the refrigerator
24 hours 20 minutes, 16 Servings
Ingredients
| 1 1/2 lbs. | Kirby or pickling cucumbers, sliced into 1/4-inch rounds |
| 4 | Garlic cloves, thinly sliced |
| 4 | Fresh dill sprigs |
| 1 cup | White vinegar |
| 1 cup | Water |
| 2 Tbsp. | Granulated sugar |
| 1 Tbsp. | Kosher salt |
| 1 tsp. | Yellow mustard seeds |
| 1 tsp. | Black peppercorns |
| 1/4 tsp. | Red pepper flakes |
Preparation
| 1. Wash the cucumbers and trim off the ends. |
| 2. Slice the cucumbers into 1/4-inch rounds. |
| 3. Divide the cucumber slices, garlic, and dill sprigs evenly between two 1-quart jars. |
| 4. Combine the vinegar, water, sugar, and salt in a small saucepan. |
| 5. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. |
| 6. Remove the brine from the heat and let cool for 10 minutes. |
| 7. Add the mustard seeds, peppercorns, and red pepper flakes to each jar. |
| 8. Pour the warm brine over the cucumbers until fully submerged. |
| 9. Let the jars cool to room temperature, uncovered. |
| 10. Cover the jars and refrigerate for at least 24 hours before serving. |
| 11. Store in the refrigerator for up to 1 month. |
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