Description
A simple, refreshing recipe for crunchy refrigerator pickles made with cucumbers, vinegar, and spices—perfect for summer gatherings.
Ingredients
Scale
- 2 cups cucumbers, sliced
- 1 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 tablespoon dill weed
- 1 clove garlic, minced (optional)
- 1 teaspoon mustard seeds (optional)
Instructions
- Whisk together the vinegar, water, sugar, salt, dill weed, garlic, and mustard seeds until completely dissolved.
- Add the sliced cucumbers (and any other veggies you desire) to the mixture, ensuring they are fully submerged in the brine.
- Transfer the mixture to a jar with a lid and refrigerate for at least 24 hours before enjoying.
- Store the pickles in the refrigerator for up to a month.
Notes
These pickles improve in flavor with a few days of marinating. Use firm, fresh cucumbers for the best crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 15g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg