Easy Refrigerator Pickles
Ingredients
The brine
-
½
cup
white vinegar
-
¾
cup
water
-
1
teaspoon
white sugar
-
4
cloves
garlic, smashed
-
1.5
teaspoons
kosher salt
The spices and vegetables
-
4
sprigs
fresh dill
-
2
teaspoons
mustard seed
-
½
small
white onion, sliced
-
¼
teaspoon
dried coriander seeds
-
½
teaspoon
peppercorns
-
1
large
cucumber, cut into spears
-
¼
teaspoon
red pepper flakes (optional)
Instructions
- Prepare the vinegar brine by whisking vinegar, water, sugar, and salt in a saucepan until combined, then bring to a boil.
- Set the brine aside once the sugar and salt have dissolved.
- Prepare two clean mason jars by dividing fresh dill, mustard seed, white onion, coriander seeds, and peppercorns into them.
- Slice the cucumbers into spears and place them into the mason jars.
- Pour the vinegar mixture into the jars, ensuring the cucumbers are fully covered.
- Allow the mixture to cool before sealing the jars tightly and shaking to mix.
- Refrigerate the jars for 24-48 hours before tasting the pickles.
Nutrition Facts (estimated)
Servings
8
Calories
19
Total fat
0g
Total carbohydrates
4g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
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