I like pickles, and I like things that are easy. Combine them together and you get easy refrigerator pickles. I make my pickles with dill seed rather than fresh dill as that is handy year round in my pantry, and it tastes great when left on the pickles.

The best thing about fresh pickles: the crunch. Super easy, this recipe makes a couple of small jars or one bigger one.

Quick Refrigerator Pickles

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Equipment

• 2 1 1/2 cup size canning jars, or 1 quart canning jar

Ingredients

  

• 4 pickling cucumbers

Brine:

• 1 1/2 cups water
• 3 tablespoons white vinegar
• 1 1/2 tablespoons canning salt

Spices:

• 2 bay leaves
• 6 cloves garlic peeled, whole, slightly smashed is fine
• 2 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon whole yellow mustard seed
• 4 each whole allspice

Instructions

 

• Mix the brine ingredients together until the salt dissolves.
• Place half of the spice ingredients in each jar if using smaller jars, or all the spice mixture into a larger jar.
• Slice cucumbers, and place in jar over the spices. Add in the brine.
• Seal the top, and shake the jar to infuse. Place in the refrigerator and let set several hours before eating. These will keep for about a week in the refrigerator.

Notes

Hothouse cucumbers are a good substitute for pickling cucumbers - use any cucumber with thin skins and no wax because you'll be eating the skins of the cucumber.