Easy Refrigerator Pickles have the perfect crunch and require just 8 ingredients and 20 minutes of hands-on time to make. Ready to enjoy in 24 hours and keep in the refrigerator for up to 1 month.
Prep:20 mins.Total:20 mins. + 24 hours to chill
Servings:Makes 1 quart1x
1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
½ cup distilled white vinegar
1 tablespoon kosher salt (may substitute 1 ½ teaspoon fine sea salt)
½ teaspoon cane sugar (optional, omit for Whole30)
½ teaspoon black peppercorns
1 cup cold water
2–3 garlic cloves, peeled and sliced
8 sprigs fresh dill (or ½ teaspoon dried dill)
Make the brine: Place a small saucepan over medium-high heat. Add vinegar, salt, and sugar (if using). Stir. Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved. Remove the pan from heat. Stir in peppercorns and water. Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
Make the Pickles: Wash the cucumbers and pat dry. Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar. Then add the cucumber spears or slices to the jar.
Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.
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