Sweet and Tangy Refrigerator Pickles
A nostalgic recipe for crunchy refrigerator pickles that captures summer flavors and family memories.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium cucumbers (about 1.5 lbs, cut into spears)
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 4 cloves garlic (smashed)
- 1 tbsp fresh dill
- 1 tsp black peppercorns
- ½ tsp red pepper flakes
- ½ small white onion (thinly sliced)
Instructions
- Start by washing your cucumbers thoroughly. Peel for a smoother bite. Cut them into spears about ¼ inch thick.
- In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar. Bring to a gentle boil and stir until dissolved. Remove from heat and let cool.
- In a large glass jar, layer the cucumbers, smashed garlic, fresh dill, black peppercorns, red pepper flakes, and sliced onions tightly.
- Once the brine has cooled, pour it over the layered cucumbers, ensuring everything is submerged.
- Seal the jar tightly and refrigerate for at least 24 hours before enjoying.
Notes
These pickles are best enjoyed cold and can last 2-4 weeks in the refrigerator. Add extra spices for variations.
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, homemade pickles, quick pickles, summer recipe, tangy cucumbers