Fermenting & Pickling
Crisp Refrigerator Pickles
2 pints · 15 min + overnight chill
No canning required. These stay crunchy for weeks and come together in the time it takes to slice a cucumber.
Ingredients
- 1 lb cucumbers, sliced
- 1 cup water
- 1 cup white vinegar
- 1 Tbsp salt
- 1 Tbsp sugar
- 2 cloves garlic
- Fresh dill
- ½ tsp peppercorns
Instructions
- Pack the cucumbers, garlic, dill, and peppercorns into clean jars.
- In a saucepan, simmer the water, vinegar, salt, and sugar until dissolved.
- Pour the warm brine over the cucumbers to cover.
- Let cool, cap, and refrigerate. Best after 24 hours; keeps 2–3 weeks.