Description
Quick pickled cucumbers, also known as refrigerator pickles, are crisp and tangy. They are easy to make and a great way to use fresh cucumbers.
Ingredients
Scale
- 2 cups thinly sliced cucumbers
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dill seeds (optional)
- 1/4 teaspoon black peppercorns (optional)
Instructions
- Wash and thinly slice the cucumbers.
- In a small saucepan, combine white vinegar, water, sugar, salt, dill seeds (if using), and black peppercorns (if using).
- Heat the mixture over medium heat, stirring until the sugar and salt dissolve. Do not boil.
- Remove the saucepan from the heat and let the brine cool slightly.
- Pack the sliced cucumbers into a clean jar.
- Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Secure the lid on the jar.
- Let the pickles cool completely at room temperature.
- Refrigerate for at least 2 hours before serving. For best flavor, let them chill overnight.
Notes
- Use fresh, firm cucumbers for the best results.
- You can customize the spices by adding garlic cloves, red pepper flakes, or other herbs.
- These pickles will last for several weeks in the refrigerator.
- Do not process these pickles for canning; they are meant for refrigeration only.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 3g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg