Easy Refrigerator Pickles Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 cup White Vinegar

1 cup Water

2 teaspoons White Sugar (optional)

1 teaspoon Sea Salt

1 pound Pickling Cucumbers (3, 5-inch long cucumbers)

1 small Onion (thinly sliced)

2 tablespoons Fresh Dill

3 cloves Garlic (smashed)

1 teaspoon Whole Black Peppercorns

1/8 teaspoon Whole Mustard Seed (yellow or brown)

Directions

Rinse the CUCUMBERS and slice into thin chips or spears. (Spears will take longer to absorb the brine.)

In a 2-quart saucepan, bring WHITE VINEGAR and WATER to a boil. Remove from heat and stir in SUGAR and SALT until dissolved.Microwave option: Heat WHITE VINEGAR and WATER in a microwave-safe bowl or measuring cup until nearly boiling, then stir in SUGAR and SALT until dissolved.

Let the brine cool until just warm before using.

Pack the CUCUMBERS, ONION, GARLIC, DILL, PEPPERCORNS, and MUSTARD SEED into clean, quart-size mason jars or pint-size.

Pour the brine over the vegetables, leaving about 1/2 inch of space at the top.

Cover and refrigerate for at least 24 hours. The flavor improves after a couple of days and keeps well for several weeks.

Notes

Doubled recipe, made 2 large jars

Nutrition

• Serving Size: 0.25 cup
• Calories: 46 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 589 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 1 g