Quick Refrigerator Pickles

• •2 large English cucumbers, thinly sliced into rounds or spears
• •1 cup white vinegar
• •1 cup water
• •2 tablespoon granulated sugar
• •1 tablespoon kosher salt
• •2 large garlic cloves, thinly sliced
• •4 fresh dill sprigs
• •1 teaspoon mustard seeds
• •0.5 teaspoon black peppercorns
• •0.3 teaspoon red pepper flakes (optional)

Instructions

1. 1

   Wash the cucumbers thoroughly. Slice them into 1/8 to 1/4-inch thick rounds or cut them into spears, depending on your preference. Set aside.

2. 2

   In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat.

3. 3

   While the brine is heating, pack the sliced cucumbers tightly into a clean, heat-proof glass jar (a 1-quart jar works well). Tuck in the sliced garlic, fresh dill sprigs, mustard seeds, black peppercorns, and red pepper flakes (if using) among the cucumbers.

4. 4

   Carefully pour the hot brine over the cucumbers and spices in the jar, ensuring the cucumbers are fully submerged. You may need to press down gently on the cucumbers to keep them under the liquid.

5. 5

   Allow the jar to cool completely at room temperature, uncovered or with the lid loosely placed, for about 30-60 minutes. Once cool, secure the lid tightly.

6. 6

   Transfer the jar to the refrigerator and chill for at least 2 hours before serving. For best flavor, let them marinate for 24 hours. The pickles will become tangier and more flavorful the longer they sit.

Chef's Tips

• 💡For extra crispness, you can soak the sliced cucumbers in an ice bath for 15-30 minutes before packing them into the jar.
• 💡Experiment with different herbs and spices! Bay leaves, coriander seeds, or a pinch of celery seed can add unique flavors to your brine.
• 💡Ensure your jar is clean and heat-proof. While not canning, a clean jar helps with shelf life in the fridge.
• 💡These refrigerator pickles will last for up to 2-3 weeks in the refrigerator. Always use clean utensils when removing pickles to prevent contamination.