Description
A delightful way to enjoy fresh cucumbers, these quick refrigerator pickles are full of flavor and perfect for snacking or as a side dish.
Ingredients
Scale
- 4 cups cucumbers, sliced (About 2 large cucumbers)
- 1 cup white vinegar
- 1 cup granulated sugar (Adjust for sweeter pickles)
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon celery seeds
- 1 clove garlic, sliced (Optional)
- 1/4 teaspoon ground black pepper (Optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or spears.
- Combine the vinegar, sugar, water, salt, mustard seeds, dill seeds, celery seeds, and black pepper in a medium saucepan. Heat over medium heat until the sugar dissolves and the mixture begins to simmer.
- Remove from heat and add the sliced garlic (if using).
- Pour the warm vinegar mixture over the sliced cucumbers in a mixing bowl, ensuring they are fully submerged.
- Cool the mixture to room temperature before transferring to clean glass jars, sealing them with lids.
- Refrigerate the jars and let them marinate for at least 24 hours for the best flavor.
Notes
Store in the refrigerator and consume within a month. Keep the pickles submerged in the brine for best preservation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickles, refrigerator pickles, cucumber pickles, summer recipe, quick pickles