Refrigerator Pickles
Have you ever made Refrigerator Pickles? Try this recipe for Refrigerator Pickles - it is easy and delicious - no canning required.
Servings: 8 servings
Equipment
Ingredients
- 1 pound small cucumbers sliced evenly
- 1 small sweet onion thinly sliced
- 2 - 4 fresh dill weed sprigs
- ½ cup apple cider vinegar
- ½ cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 2 cloves garlic minced
- 1 ½ teaspoons salt
- ½ teaspoon crushed red pepper
- ½ teaspoon mustard seeds
- ¼ teaspoon whole peppercorns
- ¼ teaspoon ground turmeric
Instructions
- Take 2 wide-mouth pint jars with lids and thoroughly wash them with warm soapy water. Rinse them well. Set them aside to dry completely.
- Clean and dry off cucumbers. Slice them the long way into evenly cut spears. Halve and thinly slice the onions.
- Evenly pack the jars with cucumbers, dill sprigs, and onions, leaving about a ½ inch space at the top of the jars. (Be sure to pack them as tightly as you can!)
- In a small saucepan over high heat, bring the following to a boil: both kinds of vinegar, water, sugar, garlic, salt, and all other seasonings. Reduce heat and allow the brine to simmer until salt and sugar dissolve.
- Cool brine down to warm and fill jars, still keeping the ½ inch space at the top of the jars.
- Place the lids on the top of the jars and screw them on so they are sealed very tightly. Allow jars to cool down to room temperature.
- Place the jars in the refrigerator for 24 hours. They will improve with flavor over time but will be ready to eat within a day!
Notes
- Make sure to slice your cucumbers in a way they will fit into the jars easily.
Nutrition
Serving: 1spear | Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 445mg | Potassium: 150mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.4mg
