Description
These crisp homemade refrigerator pickles combine fresh cucumbers and onions with a flavorful brine made from vinegar, spices, and fresh dill. Quick to prepare and perfect for adding a tangy crunch to sandwiches, salads, or as a tasty snack. The pickles marinate in the fridge and are ready to enjoy after 24 hours, lasting up to 3 weeks for optimal freshness.
Ingredients
Scale
Vegetables
- 4 cups sliced cucumbers (about 4 medium cucumbers)
- 1 cup sliced onions
- 4 sprigs of fresh dill
Pickling Brine
- 2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons salt
- 3 tablespoons sugar
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon dill seeds
- 6 cloves, peeled and smashed
- 1 teaspoon red pepper flakes (optional for a spicy kick)
Instructions
- Prepare Vegetables: Start by thoroughly washing your cucumbers and onions. Slice the cucumbers into 1/4-inch thick rounds and the onions into thin rings to ensure even pickling.
- Layer Vegetables: In a large bowl, layer the cucumber slices and onion rings, setting them aside while you prepare the brine.
- Make the Brine: In a medium saucepan, combine white vinegar, water, salt, and sugar. Heat over medium heat, stirring occasionally until the salt and sugar completely dissolve, creating a clear brine.
- Add Spices: Remove the brine from heat and stir in mustard seeds, black peppercorns, dill seeds, smashed garlic cloves, and red pepper flakes if using to infuse aromatic flavors.
- Combine Brine and Vegetables: Carefully pour the hot brine over the cucumber and onion mixture, ensuring all pieces are submerged. Mix gently with a spoon so the spices distribute evenly throughout.
- Add Fresh Dill: Tuck the fresh dill sprigs into the mixture to add bright herbal notes to your pickles as they marinate.
- Cool the Mixture: Cover the bowl with a lid or plastic wrap and let it cool down to room temperature to avoid condensation and maintain crispness.
- Transfer to Containers: Once cooled, transfer the pickled vegetables along with the brine into sterilized mason jars or airtight containers, making sure everything is fully covered.
- Refrigerate and Marinate: Seal the jars and refrigerate for at least 24 hours before tasting. The pickles develop deeper flavors the longer they marinate, up to 3 weeks for best quality.
- Enjoy: Serve your crisp homemade refrigerator pickles as a crunchy condiment or snack anytime within 2 to 3 weeks for optimal flavor and texture.
Notes
- Use fresh, firm cucumbers for the best crunch. Kirby or Persian cucumbers work well.
- If you prefer spicier pickles, increase the amount of red pepper flakes or add a sliced jalapeño.
- Make sure the cucumbers are completely submerged in the brine to prevent spoilage.
- Store the pickles in the refrigerator and consume within 3 weeks for optimal freshness.
- To keep pickles crisp, you can add a grape leaf or a small piece of horseradish leaf to the jar.
