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Refrigerator Pickles

Discover how to make delicious homemade refrigerator pickles in just 24 hours with this easy no-cook method that guarantees maximum crunch and flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

Essential Pickle Base
  • 2 pounds fresh cucumbers substitute: 1 pound cucumbers + 1 pound mixed vegetables like carrots, radishes, or green beans
  • 1 cup white vinegar (5% acidity) substitute: apple cider vinegar for mellower flavor
  • 1 cup filtered water substitute: distilled water for ultra-pure taste
  • 2 tablespoons kosher salt substitute: sea salt for mineral complexity
  • 2 tablespoons granulated sugar substitute: honey for natural sweetness
Flavor Enhancers
  • 4 cloves fresh garlic, peeled and smashed substitute: 2 teaspoons garlic powder
  • 2 tablespoons fresh dill sprigs substitute: 1 tablespoon dried dill weed
  • 1 teaspoon whole black peppercorns substitute: ½ teaspoon ground black pepper
  • 1 teaspoon yellow mustard seeds substitute: ½ teaspoon ground mustard
  • ½ teaspoon red pepper flakes optional, for heat lovers
Creative Variations
  • 1 leaf bay leaf adds subtle aromatic depth
  • 1 teaspoon coriander seeds provides citrusy notes
  • 1 small onion, thinly sliced adds sweet complexity
  • 1 tablespoon fresh ginger, julienned creates Asian-inspired flavor

Method
 

Preparation
  1. Choose firm, unblemished cucumbers with bright green color and no yellowing. Wash thoroughly and trim both ends.
  2. Slice into spears, rounds, or chips according to preference. Pro tip: Soak sliced cucumbers in ice water for 30 minutes before pickling to maximize crispness.
Brine Making
  1. In a medium saucepan, combine vinegar, water, salt, and sugar. Bring to a rolling boil over medium-high heat, stirring until salt and sugar completely dissolve.
Building Flavor
  1. Add garlic, dill, peppercorns, mustard seeds, and red pepper flakes to the hot brine. Simmer for 2 minutes.
Cooling and Packing
  1. Remove brine from heat and allow to cool for 10 minutes.
  2. Arrange cucumber slices in clean mason jars, leaving 1-inch headspace.
  3. Pour cooled brine over packed vegetables, ensuring complete coverage.
Final Steps
  1. Seal lids tightly and refrigerate immediately. Allow pickles to develop flavor for at least 24 hours before enjoying.

Notes

Refrigerator pickles are ready to eat after 24 hours but will continue to develop flavor for up to a week. Always use clean utensils to maintain quality.