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+ servings
jarred pickles

Easy Refrigerator Pickles

The Starving Chef
Pickling in small batches, without a canner, is totally possible - the combination of water and vinegar will help keep the pickles tasting fresh for weeks.
Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Course Sandwiches, Summer
Cuisine American, Garden, Quick & Easy
Servings 10

Ingredients
  

  • 2 English cucumber (seedless cucumber) or homegrown, small cucumbers
  • 4 cups water
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • ½ cup sugar
  • cup salt
  • 4 tablespoons garlic minced
  • 1 cup sweet onion roughly chopped
  • 4 tablespoons dill
  • 2 tablespoons red pepper flakes
  • 2 tablespoons whole black peppercorns

Instructions
 

  • In a large pot over high heat, combine the water, apple cider vinegar and white vinegar. Stir in the sugar and salt, until dissolved. Bring to a rolling bubble then remove from the heat to cool.
  • Prepare the jars by dispersing the minced garlic, onion, dill, red pepper flakes and peppercorns evenly between each jar (or as desired to create stronger/weaker flavors to try).
  • Trim the cucumber tips then slice 1/4 inch to 1/8 inch slices of cucumber. Separate the pieces and distribute the cucumber slices evenly between the jars.
  • Transfer the vinegar brine to a large measuring cup to easily pour even amounts of liquid into each jar. Fill the jars to 1/2 inch from the top. Tightly screw on the lids.
  • Shake each jar to mix the contents. Chill for at least twelve hours or more. Jars will keep in the fridge for up to three months. Serve on burgers, chop into relish for hot dogs, or eat plain if that's what you desire. Enjoy!

Video

Keyword cucumber, pickle, vinegar
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