Quick Refrigerator Pickles

Easy, tangy, and crunchy cucumber pickles made quickly in the refrigerator, no canning required.

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.