Pete's 24 Hour Refrigerator Pickles SD 480p

Ingredients

• 2 cups Water (distilled)
• 1 cup White Vinegar (distilled white vinegar)
• 0.75 cup Granulated Sugar (regular white sugar)
• 2 tablespoons Salt (table or kosher salt)
• as needed pieces Cucumbers (fresh garden cucumbers, trimmed and cut into spears)
• as needed pieces Jalapeño Peppers (optional, sliced)
• as needed cloves Garlic (fresh, peeled)
• as needed sprigs Fresh Dill (fresh dill sprigs)
• as needed jars Mason Jars with Lids (clean, sterilized canning jars)

Instructions

1. Measure Liquids

   Measure 2 cups of water and 1 cup of distilled white vinegar into a large mixing bowl.

   Time: PT5M

2. Create Brine

   Add ¾ cup sugar and 2 tablespoons salt to the water‑vinegar mixture. Stir until fully dissolved; let sit briefly to ensure everything is dissolved.

   Time: PT5M

3. Prepare Cucumbers

   Wash cucumbers, trim the ends, and cut each cucumber into spears (about 3‑4 inches long).

   Time: PT10M

4. Slice Optional Add‑Ins

   If using, slice jalapeño peppers (remove seeds for less heat) and peel the garlic cloves. Roughly chop fresh dill sprigs.

   Time: PT5M

5. Pack Jars

   Into each sterilized mason jar, place a few sprigs of dill, a couple of garlic cloves, and sliced jalapeños to taste. Then tightly pack cucumber spears, tilting the jar to fit as many as possible.

   Time: PT10M

6. Add Brine and Seal

   Pour the prepared brine over the packed vegetables, filling each jar to just below the rim. Secure the lids tightly.

   Time: PT5M

7. Refrigerate

   Place the sealed jars in the refrigerator for 24 hours before serving.

   Time: PT24H

   Temperature: 4°C

8. Serve

   Remove jars from the fridge, open, and enjoy the crisp, tangy pickles straight from the jar or as a side.

   Time: PT0M

Nutrition Facts

Calories

20

Protein

0 g

Carbohydrates

5 g

Fat

0 g

Fiber

1 g