Quick and Easy 24-Hour Pickles

Ingredients

• 1.25 cup White Vinegar (for brine)
• 3 tablespoon Sea Salt (for brine)
• 2 tablespoon Granulated Sugar (for brine)
• 1 cup Cold Water (cold, for diluting brine)
• 4 pieces Cucumbers (fresh, washed, ends trimmed, cut into halves or quarters)
• 14 sprigs Fresh Dill Sprigs (washed, roughly broken in half)
• 6 cloves Garlic Cloves (peeled)
• 0.25 teaspoon Red Pepper Flakes (adjust to desired heat)
• 1 teaspoon Yellow Mustard Seed (whole seeds)
• 4 slices Sliced Pickles (Optional) (adds extra crunch for sandwiches)

Instructions

1. Prepare Brine

   Add 1.25 cups white vinegar, 3 tbsp sea salt, and 2 tbsp granulated sugar to a skillet. Heat over medium heat, stirring constantly until the salt and sugar fully dissolve.

   Time: PT5M

   Temperature: medium heat

2. Cool Brine

   Transfer the hot brine to a mixing bowl containing 1 cup cold water. Stir to combine, then place the bowl in the refrigerator to chill completely.

   Time: PT2M

3. Trim and Cut Cucumbers

   Wash the cucumbers, cut off the stems and blossom ends, then slice each cucumber into halves or quarters lengthwise.

   Time: PT5M

4. Fill Mason Jars

   Pack the cucumber pieces tightly into two quart mason jars, leaving about ½ inch of headspace at the top.

   Time: PT3M

5. Add Dill Sprigs

   Place 7‑8 fresh dill sprigs into each jar, distributing them evenly.

   Time: PT2M

6. Add Garlic and Spices

   Add 2‑3 peeled garlic cloves, a pinch of red pepper flakes, and ½ tsp yellow mustard seed to each jar. Optional: add sliced hot peppers for extra heat.

   Time: PT2M

7. Add Sliced Pickles (Optional)

   Layer a few slices of pre‑made pickles on top of the cucumbers for added texture and flavor.

   Time: PT1M

8. Pour Brine and Seal Jars

   Remove the chilled brine from the refrigerator and pour it over the packed jars, covering the cucumbers to within ¼ inch of the lid. Secure the lids tightly.

   Time: PT2M

9. Refrigerate for 24 Hours

   Place the sealed jars in the refrigerator for at least 24 hours before serving. The pickles will stay fresh for up to one month.

   Time: PT24H

   Temperature: 4°C

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g