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Easy Crunchy Refrigerator Pickles

Homemade refrigerator pickles that are easy to make, bursting with flavor, and perfect for snacks, sandwiches, or barbecues.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 4 medium medium-sized cucumbers, sliced Kirby or Persian cucumbers work best.
Brine
  • 1 cup white vinegar
  • 1 cup water
  • 3 tablespoons granulated sugar Adjust to taste for sweetness.
  • 2 tablespoons sea salt
  • 4 cloves garlic cloves, peeled and smashed
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons dill seeds
  • to taste red pepper flakes Optional for additional heat.

Method
 

Preparation
  1. Start by washing and slicing your cucumbers into thin rounds or spears.
  2. In a saucepan, combine the white vinegar, water, sugar, and sea salt. Heat over medium heat until the sugar and salt dissolve.
  3. Stir in the garlic cloves, black peppercorns, and dill seeds to the brine. If you want some heat, add the red pepper flakes and remove from heat.
  4. Place the cucumber slices tightly into clean mason jars, leaving about an inch of space at the top.
  5. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
  6. Seal the jars tightly and let them cool at room temperature for about 30 minutes before transferring to the refrigerator.
  7. Let them chill in the refrigerator for at least 4 hours, or overnight for best flavor.
  8. Your Easy Crunchy Refrigerator Pickles are ready to be enjoyed!

Notes

These pickles will last for up to 2 weeks in the fridge. For optimal crispness, consume within the first week. Avoid freezing.