Easy Refrigerator Pickles
With summer in full swing, your garden is (hopefully!) in full bloom. Wondering what to do with your bountiful cucumber harvest? We’ve got you covered with this easy pickle recipe.
On a specialized diet? This recipe works well for folks following a plant-based (vegetarian), vegan, gluten-free, dairy-free, low-fat, Mediterranean or DASH diet — and, of course, omnivores!
Ingredients
- 1 quart wide mouth mason jar with lid or other large container
- 4 pickling cucumbers
- 3-4 cloves garlic
- 8 sprigs fresh dill
- 1 tablespoon peppercorns
- 1 tablespoon sugar
- 1 ½ tablespoon kosher salt
- 2/3 cup white vinegar
- 1 cup water + more, as needed
Directions
- Quarter the cucumbers into four slices each, lengthwise, or cut into ¼ inch chips. Cut the garlic cloves into quarters
- In jar/container, combine peppercorns, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to mixture.
- Tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill into jar.
- Place the lid on the jar and screw on the ring until tight. Leave the jar in the refrigerator for at least 24 hours before serving. Pickles are best after 1-2 weeks. The pickles will last up to 12 months refrigerated.
