24 Hour Refrigerator Pickles: Old Handwritten Recipe Revived

Ingredients

• 1 cup White Distilled Vinegar (5% acidity)
• 0.33 cup Canning Salt (Fine grain; iodized salt works as a substitute)
• 0.5 cup Granulated Sugar (White granulated sugar)
• 2 quarts Water (Filtered or tap water)
• 4 medium Cucumbers (Pickling cucumbers, sliced into spears or rounds)
• 1 tablespoon Dried Dill Weed (Freeze‑dried dill (Lighthouse brand preferred))
• 3 cloves Garlic Cloves (Minced)
• 1 teaspoon Whole Black Peppercorns (Optional for extra flavor)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and slice them into spears or rounds about ¼‑inch thick.

   Time: PT5M

2. Make the Brine

   In a saucepan combine 2 quarts water, 1 cup vinegar, 1/3 cup salt, and ½ cup sugar. Stir until salt and sugar dissolve, then bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Cool the Brine

   Remove the saucepan from heat and let the brine cool to room temperature (about 20‑25°C). For faster cooling, place the pot in an ice‑water bath.

   Time: PT15M

4. Pack the Jars

   Divide the dried dill, minced garlic, and optional peppercorns evenly among the jars. Pack the cucumber slices tightly on top, then pour the cooled brine over them, leaving about ½‑inch headspace.

   Time: PT5M

5. Seal and Refrigerate

   Close each jar with its lid, place the jars in the refrigerator, and let them sit for at least 24 hours before tasting.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0.5 g