Quick and Easy Homemade Pickles; Refrigerator Pickles

Crunchy, tangy homemade pickles ready to eat in no time.

Course Condiment/Side

Cuisine American

Prep Time 2

Resting Time 1

Servings

Calories 22kcal

Author Breanna Stark

Ingredients

2 English cucumbers
8 stalks fresh dill
2 tbsp rainbow peppercorns
6 cloves garlic

Pickle Brine

2 cups distilled white vinegar
1 cup water

Pickling Spice

1 tbsp mustard seeds
1 tbsp dill seeds
2 tsp Kosher salt
1 tsp sugar

Instructions

Slice your cucumbers into equally sized pieces about ¼” thick.
Fill a large mixing bowl halfway with ice, then add your cucumber and cover with cold water. Place the bowl in the fridge and let the cucumber sit in the ice bath for 1 to 2 hours.
In a pot over medium-high heat, add your vinegar, water, and all of the ingredients for your pickling spice. Bring to a rolling boil and stir until the salt and sugar are fully dissolved. Set aside to cool.
In a large mouth jar or container, add layers of fresh dill, peppercorns, garlic, and cucumber slices. Repeat the layering until you only have about a ½” of space left at the top.
Pour the cooled pickling liquid over the top of the cucumbers until completely covered. Add the lid to the jar and store in the fridge for at least 2 to 4 hours, but ideally 1 full day.
Serve alongside your favorite barbecue and keep in the fridge for up to 4 weeks.

Notes

Cucumbers – pickling cucumbers (also known as Kirby cucumbers) are the best to use for this recipe, but depending on the season they can be difficult to source locally. When I’m unable to find pickling cucumbers, I substitute English cucumbers and they work perfectly.

Vinegar – I used distilled white vinegar for this recipe, but you can alternatively use apple cider vinegar, rice vinegar, or a combination of all three.

Nutrition