Description
Quick refrigerator pickles, ready in hours!
Fresh kirby cucumbers, dill, garlic, and a tangy brine.
Ingredients
Units
Scale
- 3 medium (450 g) kirby cucumbers
- 1 tbsp kosher salt
- 1 cups (240 ml) distilled white vinegar
- 1 cups (240 ml) water
- 1/4 cup (50 g) granulated sugar
- Approx. 1/4 bunch fresh dill fronds
- 4 garlic cloves
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare the Cucumbers
- Trim the ends off 3 medium kirby cucumbers and cut each cucumber into 6 spears.
- Toss the cucumber spears with 1 tbsp kosher salt in a large bowl. Set aside for 30 minutes.
- Prepare the Brine
- In a medium saucepan, combine 1 cup distilled white vinegar, 1 cup water, and 1/4 cup granulated sugar. Place the saucepan over medium heat and cook until the sugar dissolves completely, stirring occasionally. This should take about 5 minutes.
- Remove the saucepan from heat and let the brine cool slightly for about 5 minutes.
- Assemble the Pickles
- In a clean 1-quart mason jar, layer the salted cucumber spears, approximately 1/4 bunch fresh dill fronds, 4 halved garlic cloves, and 1/2 tsp crushed red pepper flakes.
- Pour the slightly cooled vinegar mixture over the cucumbers, making sure all spears are fully submerged.
- Pickling Process
- Let the mason jar sit open on the counter for about 20 minutes to cool to room temperature.
- Close the mason jar with a lid and store it in the refrigerator overnight.
Notes
- For crispier pickles, weigh down the cucumbers in the brine with a small plate to ensure they stay submerged.
- Substitute apple cider vinegar for white vinegar for a sweeter, less acidic pickle.
- Store pickles in the refrigerator for up to 2 weeks for optimal freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 spears
- Calories: 15
- Sugar: 2
- Sodium: 150
- Carbohydrates: 4
- Fiber: 1