Go Back

Quick Refrigerator Pickles

Print Recipe Pin Recipe

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.