Small Batch Refrigerator Pickles
A fantastic way to preserve crunchy cucumbers with a zesty kick, perfect for snacking or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups water
- 1 cup vinegar (white or apple cider)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 3 cloves garlic (smashed)
- 15 black peppercorns
- 3 cucumbers (sliced or whole)
Instructions
- Prep your jars by sanitizing them in boiling water.
- Make the brine by combining water, vinegar, salt, and sugar in a saucepan; bring to a boil.
- Add the garlic and peppercorns to the brine, simmering for an extra 2-3 minutes.
- Prepare the cucumbers by slicing them into desired shapes.
- Pack the cucumbers into the sanitized jars.
- Pour the brine over the cucumbers, ensuring they are submerged.
- Seal the jars and refrigerate for at least 24 hours.
Notes
These pickles can last for 2-3 weeks in the fridge. Use fresh cucumbers for the best crunch.
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, quick pickles, homemade pickles, crunchy pickles, cucumber recipes