Description
These refrigerator pickles are crisp, sweet, and tangy with just the right amount of spice. Made without canning, they’re perfect for quick snacking, burgers, salads, or sandwiches. Ready in under an hour, these homemade pickles are a summer must-have for adding bold flavor to any meal.
Ingredients
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2 lbs cucumbers
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3 tsp salt
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¾ cup chopped onion
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1 cup white vinegar
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½ cup water
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1½ cups sugar
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1 tbsp mustard seed
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1 tbsp celery seed
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3 to 6 garlic cloves, peeled, bruised, and halved
Instructions
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Wash and slice cucumbers thinly using a mandoline.
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Layer cucumbers with salt and onion in a bowl. Toss, cover, and let sit for 1 hour.
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In a saucepan, combine vinegar, water, sugar, mustard seed, celery seed, and garlic. Bring to a boil and simmer for 2 minutes.
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Drain the cucumber mixture well.
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Pour hot brine over cucumbers, stir gently, and let sit for 10 minutes.
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Pack into clean jars with garlic pieces and brine.
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Cool jars, seal, and refrigerate for at least 24 hours before serving.
Notes
Use English or pickling cucumbers for crunch.
Salt soak is essential for crisp texture.
Add chili flakes or peppercorns for heat.
Substitute garlic with shallots for a milder version.
Store in airtight jars for up to 2 months.
- Prep Time: 15 minutes
- Resting Time: 1 hour
- Cook Time: 10 minutes
- Category: Side, Condiment
- Method: Pickling (Refrigerator)
- Cuisine: American