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Refrigerator Pickles: How to Pickle Cucumbers The Simple Way
Learn how to pickle cucumbers the simple way and make the best dill refrigerator pickles you've ever had. I promise they'll be a big hit!
Prep Time 10 minutes
Active Time 10 minutes
Resting TIme 1 day
Total Time 1 day 20 minutes
Servings 20 pickles
Calories 5 kcal
Ingredients
- 2-3 pickling cucumbers (as many as you can fit in the jar)
- 2 dill flowers (or 5 sprigs of fresh dill, or 1 Tbsp dry dill)
- 2-4 cloves garlic (crushed and minced)
- 3 Tbsp white vinegar
- ¾ Tbsp kosher salt (to taste)
- filtered water (enough to top off the jar)
- 20 black peppercorns (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
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Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
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Once everything is in the jar, fill to the very top with distilled or filtered water and screw the lid on very tightly.
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Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
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Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
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After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are!
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Store in refrigerator and enjoy within a month for maximum freshness.
Recipe Video
Notes
Don't limit yourself to pickle cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.