24 Hour Refrigerator Pickles

Ingredients

• 1.25 cups Distilled White Vinegar (for the brine)
• 3 tablespoons Kosher Salt (fine kosher salt)
• 2 tablespoons Granulated Sugar
• 2 cups Water (filtered)
• 2 tablespoons Coriander Seeds
• 1 teaspoon Mustard Seeds (white)
• 0.25 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 2 pieces Garlic Cloves (halved, not thinly sliced)
• 12 sprigs Fresh Dill Sprigs (roughly 10‑15 sprigs, fresh)
• 2 pounds Kirby Cucumbers (short, stout; cut into spears)

Instructions

1. Make the Brine

   Combine the distilled white vinegar, kosher salt, and granulated sugar in a microwave‑safe bowl. Whisk briefly, then microwave on high for about 1 minute until the salt and sugar are fully dissolved.

   Time: PT2M

2. Add Spices and Water

   Stir the coriander seeds, white mustard seeds, crushed red pepper flakes, and 2 cups of water into the hot brine. Mix until evenly distributed.

   Time: PT1M

3. Prepare the Cucumbers

   Wash the Kirby cucumbers, trim the ends, and cut each cucumber into spears about ½ inch thick.

   Time: PT5M

4. Prep Garlic and Dill

   Halve the garlic cloves and separate the dill sprigs.

   Time: PT2M

5. Pack the Jar

   Place cucumber spears upright in the glass jar. Add the halved garlic cloves, dill sprigs, and any remaining whole spices, pressing gently to fill the jar tightly.

   Time: PT2M

6. Add the Brine

   Pour the prepared brine over the packed cucumbers, ensuring they are completely covered. If the brine doesn’t reach the top, add a splash of water. Seal the jar with its lid and give it a gentle shake.

   Time: PT1M

7. Refrigerate

   Place the sealed jar in the refrigerator. Allow the pickles to sit for at least 24 hours before serving; they will improve in flavor over the next few weeks.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0g

Carbohydrates

3g

Fat

0g

Fiber

1g