Ingredients
Scale
- 4 cups of sliced cucumbers (or other vegetables like carrots, radishes, or bell peppers)
- 1 cup of white vinegar
- 1 cup of water
- 2 tablespoons of sugar
- 1 tablespoon of salt (preferably kosher or sea salt)
- 2 cloves of garlic, sliced
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
- Fresh dill sprigs (optional, for added flavor)
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Preparing the Vegetables: Start by thoroughly washing and slicing your vegetables into your desired shapes—think thin coins or spears. For an even better flavor, cut the vegetables uniformly to ensure they pickle evenly.
- Making the Pickling Brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
- Assembling the Refrigerator Pickles: Place the sliced vegetables, garlic, mustard seeds, black peppercorns, and dill (if using) in a clean jar or container. Pour the warm brine over the vegetables, ensuring they are fully submerged.
- Refrigeration and Storage: Seal the jar tightly and give it a gentle shake. Store the refrigerator pickles in the fridge for at least 4 hours for the flavors to develop. For best results, let them sit overnight.
Notes
- Keep your homemade pickles in an airtight container in the refrigerator. They should stay fresh for up to 2 weeks. Always use a clean utensil when retrieving the pickles to prevent spoilage and maintain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for brine)
- Category: Appetizer, Snack, Condiment
- Method: Refrigeration, No-Canning
- Cuisine: American, Homemade
- Diet: Vegan, Vegetarian, Low-Sodium options available
Nutrition
- Serving Size: 1/4 cup
- Calories: 15 kcal Kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg