Easy Homemade Refrigerator Pickles
A quick easy recipe for making homemade pickles without canning. A blend of vinegar and a few ingredients make the most delicious pickles. This is great with other vegetables like beans and peppers. Fabulous way to use your summer garden vegetables.
Servings 4 pints
Calories
Equipment
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 cups white vinegar
- 2 cups water
- 2 Tablespoons kosher salt
- 2 Tablespoons granulated sugar
- 6 Kirby cucumbers sliced thin or quartered
- 4 cloves garlic peeled and minced
- 2 green onions chopped
- 2 Tablespoons black peppercorns
- 2 Tablespoons pickling spice
- 5-6 sprigs fresh dill
- ½ - 1 teaspoon crushed red pepper flakes optional
Instructions
- In a medium-sized saucepan, over medium heat, add 2 cups white vinegar, 2 cups water, 2 Tablespoons Kosher salt, and 2 Tablespoons white granulated sugar. Stir occasionally to heat ingredients to melt ingredients, about 5 minutes. Remove from heat and set aside.
- Divide the chopped garlic, green onion, whole black peppercorns, pickling spices, and dill between the jars. If adding red pepper flakes, add now.
- Divide the sliced or quartered cucumbers between the jars. Pack the jars full with the cucumbers
- Divide the vinegar brine mixture between the jars. Make sure the cucumbers are completely covered with the brine. Let mixture cool.
- Cover with mason jar tops. Keep in fridge until ready to eat
- Ready to eat in 2 days.
Notes
Feel free to use other vinegar, such as cider, rice, white balsamic. Also feel free to experiment with vegetables and additions like beans,zucchini, peppers, jalapeno, Spanish onions.
These rarely last a few days in my house but they can keep for about a month in fridge. Note 1: Use either four 1 pint mason jars or two 1 quart mason jars.
These rarely last a few days in my house but they can keep for about a month in fridge. Note 1: Use either four 1 pint mason jars or two 1 quart mason jars.
