Refrigerator Pickles

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Homemade pickles are a wonderful addition to sandwiches, burgers, or enjoyed straight from the jar as a crunchy snack. My family loves eating cucumbers fresh from the garden, but we often find ourselves with too many to eat before their quality starts to decline. Refrigerator pickles are the perfect solution to extend the life of your cucumbers to enjoy for weeks to come.

Ingredients: Refrigerator Pickles

2-3 cucumbers (depending on size)
2 cups water
1 cup distilled white vinegar
1 tbsp pickling/canning salt
1 tsp sugar
3 cloves garlic
6 dill sprigs (more or less depending on your taste)
10 peppercorns

Makes 1 quart or 2 pints

Instructions: Refrigerator Pickles

Prepare cucumbers: Wash the cucumbers thoroughly. Trim off the ends and slice them into spears or rounds, depending on your preference. You can also leave them whole if they are small.
Prepare the brine: In a saucepan, combine water, vinegar, pickling salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely. Remove from heat and let the brine cool slightly.
Fill the jar: In a clean, sterilized canning jar, add the garlic, dill, and peppercorns. Pack the cucumbers into the jar leaving about 1/2 inch of headspace at the top. The amount of dill you add should depend on your taste. You can layer the cucumbers and dill if desired, but it will not affect the overall flavor.
Pour in the brine: Carefully pour the warm brine over the cucumbers, ensuring they are completely submerged. Leave about 1/4 inch of headspace at the top.
Seal the jar: Wipe the jar rim clean with a damp cloth to remove any brine residue. Place sterilized lids and rings on the jars and tighten them securely.
Cool and refrigerate: Allow the jar to cool to room temperature on the counter. Once cooled, refrigerate the pickles. They will improve in flavor after a few days but can be enjoyed after 24 hours. The pickles will keep in the refrigerator for several weeks.

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Homemade pickles are a wonderful addition to sandwiches, burgers, or enjoyed straight from the jar as a crunchy snack.

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Course: Snack

Cuisine: American

Keyword: Cucumbers, Dill, Pickles, Preserving

Prep Time: 10

Cook Time: 10

Rest Time: 12

Total Time: 12 20

Servings: quart

Calories: 188kcal

Author: Garden with Amber

Ingredients

3 cucumbers or less if the cucumbers are large
2 cups water
1 cup distilled white vinegar
1 tbsp pickling/canning salt
1 tsp sugar
3 garlic cloves peeled
6 dill sprigs
10 peppercorns

Instructions

Prepare cucumbers: Wash the cucumbers thoroughly. Trim off the ends and slice them into spears or rounds, depending on your preference. You can also leave them whole if they are small.
Prepare the brine: In a saucepan, combine water, vinegar, pickling salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely. Remove from heat and let the brine cool slightly.
Fill the jar: In a clean, sterilized canning jar, add the garlic, dill, and peppercorns. Pack the cucumbers into the jar leaving about 1/2 inch of headspace at the top. The amount of dill you add should depend on your taste. You can layer the cucumbers and dill if desired, but it will not affect the overall flavor.
Pour in the brine: Carefully pour the warm brine over the cucumbers, ensuring they are completely submerged. Leave about 1/4 inch of headspace at the top.
Seal the jar: Wipe the jar rim clean with a damp cloth to remove any brine residue. Place sterilized lids and rings on the jars and tighten them securely.
Cool and refrigerate: Allow the jar to cool to room temperature on the counter. Once cooled, refrigerate the pickles. They will improve in flavor after a few days but can be enjoyed after 24 hours. The pickles will keep in the refrigerator for several weeks.