Easy Refrigerator Pickles 🥒 No Canning Needed

Ingredients

• 4 medium Cucumbers (pickling cucumbers preferred; washed and sliced)
• 1 cup White Distilled Vinegar (5% acidity)
• 1 cup Water (filtered or tap)
• 1 tablespoon Kosher Salt (or sea salt)
• 1 teaspoon Granulated Sugar (optional, for a touch of sweetness)
• 2 cloves Garlic Cloves (peeled, sliced)
• 4 sprigs Fresh Dill Sprigs (washed)
• 1 teaspoon Black Peppercorns (optional)
• ½ teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Prepare Cucumbers

   Wash cucumbers thoroughly under cold water. Slice into rounds, spears, or leave whole if small.

   Time: PT10M

2. Clean Jars

   Rinse quart jars and lids with hot, soapy water, then rinse again and let air‑dry or dry with a clean towel.

   Time: PT5M

3. Make Brine

   In a saucepan combine 1 cup vinegar, 1 cup water, 1 tbsp salt, and 1 tsp sugar (if using). Heat over medium heat, stirring until salt (and sugar) dissolve.

   Time: PT5M

   Temperature: medium heat

4. Add Flavorings to Jars

   Place sliced garlic, dill sprigs, peppercorns, and red pepper flakes (if using) into each clean jar.

   Time: PT5M

5. Pack Cucumbers

   Tightly pack cucumber pieces into the jars, leaving about ½‑inch headspace at the top.

   Time: PT5M

6. Add Brine

   Using a funnel, pour the warm brine over the cucumbers, ensuring they are fully covered. Leave a small gap at the top.

   Time: PT2M

7. Cool and Refrigerate

   Let the jars sit at room temperature until the brine cools (about 15‑20 minutes), then seal with lids and place in the refrigerator.

   Time: PT15M

8. Wait for Flavor Development

   Allow pickles to sit in the fridge for 24‑48 hours before serving. The longer they sit, the more flavorful they become.

   Time: PT0M

Nutrition Facts

Calories

12

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0g