Quick and Easy Refrigerator Pickles
A straightforward approach to tangy, crisp refrigerator pickles made with a simple brine of vinegar, salt, garlic, and dill. Ready in 48 hours, they add vibrant crunch to any meal.
Ingredients
- 8 mini cucumbers sliced into 1/4-inch rounds or cut into 3-inch spears
- 2 tablespoons kosher salt
- 2 cups water
- 1.5 cups distilled white vinegar
- 5 garlic cloves smashed
- 2 tablespoons fresh dill chopped, or 2 teaspoons dill seeds
- 2 teaspoons pickling spice
Instructions
- Rinse the mini cucumbers under cold water and pat dry; slice into rounds or spears and pack into a quart jar, leaving 1/2 inch of headspace.
- In a bowl, whisk together kosher salt, water, and distilled white vinegar until the salt dissolves and the mixture is silky.
- Stir in smashed garlic cloves, chopped dill (or dill seeds), and pickling spice so they disperse evenly in the brine.
- Pour the brine over the cucumbers, seal the jar tightly, and place it on the main shelf of your refrigerator.
- Refrigerate for at least 48 hours; the pickles will turn golden around the edges and reach peak flavor by day 3.
Notes
After slicing mini cucumbers on the bias during my second test, the brine developed snap in just 36 hours instead of 48.
In trial three I rinsed off excess salt before sealing the jars; this prevented cloudy brine and kept the pickles glossy.
I learned to store jars on the fridge’s main shelf rather than the door to maintain consistent chill and maximum crispness.
Nutrition
Serving: 85gCalories: 16kcalCarbohydrates: 2g
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