Description
Crunchy, garlicky, and herb-infused, these easy refrigerator pickles are perfect for beginners and seasoned cooks alike—no canning required.
Ingredients
Scale
- 6–7 pickling cucumbers
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar)
- 1 Tbsp kosher salt
- 1/2–1 tsp granulated sugar (optional)
- Fresh dill (a handful of sprigs)
- 4–6 cloves garlic, peeled and smashed
- 10 whole black peppercorns
- 1/2 tsp whole yellow mustard seeds
- 1/4 tsp red pepper flakes
- Pinch of celery seed
Instructions
- Slice cucumbers into 1/4-inch rounds or spears. Chill clean glass jars if desired.
- In a saucepan over medium-high heat, combine water, vinegar, salt, and sugar. Stir and heat for about 5 minutes until dissolved, then cool to room temperature.
- Pack sliced cucumbers into jars. Add dill, garlic, mustard seeds, peppercorns, red pepper flakes, and celery seed evenly between jars.
- Pour cooled brine over cucumbers, leaving 1/2 inch headspace. Seal jars tightly.
- Refrigerate for at least 5 days, shaking jars gently every day or two. Pickles last 4–6 weeks refrigerated.
Notes
Use fresh, firm cucumbers. Avoid pouring hot brine directly over cucumbers to maintain crunch. For a spicier version, increase red pepper flakes or add jalapeños.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 28g (1/10 of a pickle)
- Calories: 5
- Sugar: 0g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, easy dill pickles, no cook pickles, quick homemade pickles, garlic pickles