How To Make Refrigerator Pickles (EASY PICKLING RECIPE)

Ingredients

• 1 cup Water (for brine)
• 1 cup White Distilled Vinegar (5% acidity, for brine)
• 4 small Cucumbers (prefer firm, fresh cucumbers; sliced into spears or rounds)
• 3 cloves Garlic Cloves (peeled, lightly crushed)
• 1 tsp Whole Black Peppercorns (adds subtle heat)
• 1 tsp Mustard Seeds (yellow or brown)
• 2 sprigs Dill Sprigs (fresh dill for classic pickle flavor)
• 1 leaf Bay Leaf (adds depth; optional)
• 1 tbsp Kosher Salt (helps crispness and flavor)

Instructions

1. Prepare the Brine

   Combine 1 cup water and 1 cup white distilled vinegar in a saucepan. Add 1 tbsp kosher salt and stir until dissolved.

   Time: PT2M

   Temperature: medium heat

2. Bring Brine to a Boil

   Place the saucepan over medium heat and bring the mixture to a gentle boil, about 2–3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Prep the Vegetables & Spices

   While the brine is heating, wash the cucumbers, trim the ends, and cut them into spears or rounds. Peel and lightly crush 3 garlic cloves. Gather 1 tsp peppercorns, 1 tsp mustard seeds, 2 sprigs dill, and 1 bay leaf.

   Time: PT5M

4. Pack the Jars

   Place the cucumber pieces tightly into each clean mason jar. Add the garlic cloves, peppercorns, mustard seeds, dill sprigs, and bay leaf to each jar.

   Time: PT5M

5. Add the Hot Brine

   Carefully pour the hot brine over the packed cucumbers, ensuring the spices are submerged. Tap the jar gently to release any air bubbles.

   Time: PT2M

6. Seal and Cool

   Seal the jars with their lids. Let them sit at room temperature for about 10 minutes, then place them in the refrigerator.

   Time: PT10M

7. Enjoy

   The pickles are ready to eat after a few hours, but develop the best flavor after 24 hours. Keep refrigerated and consume within 3 months.

   Time: PT0M

Nutrition Facts

Calories

12

Protein

0.3 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.5 g