Homemade Refrigerator Pickles!
Have you ever made your own refrigerator pickles? They are easy, delicious, and don't require canning. Just seal and refrigerate!
Servings 2 jars
Calories 3kcal
Ingredients
- 1 lb pickling cucumbers
- 10 cloves garlic whole, minced or sliced
- 1 package fresh dill
- 1 Tbsp. salt
- 4 cup water
- 2 cups white vinegar
- red pepper flakes to taste
Instructions
- Bring water and vinegar and salt to a boil.
- Pack 2 quart sized jars tight with cucumbers (that have been sliced or speared), garlic, and lots of fresh dill.
- Sprinkle with red pepper, flakes if desired, and pour brine into jars until it reaches about 1/2″ from the top of the jar.
- Add lids and screw on tight. Let sit on counter until they are room temperature. Place in refrigerator.
- They will last at least month in the refrigerator.
Video
Notes
If you want CRUNCHY pickles, allow brine to cool completely before adding to jars. A hot brine slightly cooks the pickles. They'll still be crunchy, but a little softer.
These pickles should refrigerate several days, but you can sample them after 24 hours if you’d like!
Nutrition
Calories: 3kcal