Quick Refrigerator Pickles Recipe

Ingredients

• 1 lb small pickling cucumbers (Kirby), sliced 1/4-inch thick
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 4 cloves garlic, smashed
• 2 sprigs fresh dill (or 1 tsp dried dill)
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes (optional)
• 1 tsp mustard seeds

Instructions

1. 1

   Pack the sliced cucumbers into a clean 1-quart mason jar, layering with garlic cloves and dill sprigs.

2. 2

   In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, red pepper flakes, and mustard seeds. Bring to a boil, stirring until sugar and salt dissolve.

3. 3

   Pour the hot brine over the cucumbers, making sure they are completely submerged. Press down with a spoon if needed.

4. 4

   Let cool to room temperature (about 30 minutes), then seal the jar and refrigerate. Pickles are ready in 1 hour but best after 24 hours.