How To Make Quick & Easy Refrigerator Pickles
This pickles recipe is a quick and easy version that goes in the fridge and doesn’t need any sterilization or specialized materials.
Serves:
Ingredients
- 1¼cupswhite vinegar,(5% acidity), distilled
- 3tbspkosher salt
- 2tbspsugar
- 2cupscold water
- 2lbkirby cucumbers,(about 6), cut into halves or spears
- 2tbspcoriander seeds
- 6largegarlic cloves,peeled and halved
- 1tspmustard seeds
- ¼tspred pepper flakes
- 16sprigsdill
Instructions
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Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved.
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Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
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Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly.
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If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve.
Nutrition
- Calories: 15.54kcal
- Fat: 0.15g
- Saturated Fat: 0.02g
- Monounsaturated Fat: 0.08g
- Polyunsaturated Fat: 0.03g
- Carbohydrates: 3.10g
- Fiber: 0.41g
- Sugar: 1.70g
- Protein: 0.40g
- Sodium: 169.48mg
- Calcium: 13.22mg
- Potassium: 67.91mg
- Iron: 0.22mg
- Vitamin A: 2.51µg
- Vitamin C: 1.66mg
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