Easy Refrigerator Pickles

Name: Easy Refrigerator Pickles
Prep time: 5 min
Ingredients: 2 pickling cucumbers (can sub 1 English cucumber, see notes); 1 cup water (236 mL); 1 tsp non iodized salt; 1 cup apple cider vinegar (can sub white vinegar, 236 mL); 10 sprigs fresh dill (about 2 tsp when chopped); 4 cloves garlic (crushed); 1 bay leaf; 1 tsp whole black peppercorns; Pinch crushed red pepper flakes

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Prep Time: 5 minutes

Author : Sarah Bond

english cucumber pickles homemade pickles pickles

Ingredients

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2 pickling cucumbers (can sub 1 English cucumber, see notes)1 cup water (236 mL)1 tsp non iodized salt1 cup apple cider vinegar (can sub white vinegar, 236 mL)10 sprigs fresh dill (about 2 tsp when chopped)4 cloves garlic (crushed)1 bay leaf1 tsp whole black peppercornsPinch crushed red pepper flakes

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Instructions

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Step 1

Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 32-oz mason jar), then pack in cucumber.

Step 2

Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Step 3

Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)