Serves 4
20 min
Easy Garlic Refrigerator Pickles
Recipe GLPR6df273aeb77dca
Homemade refrigerator pickles with garlic, dill, and a touch of heat. This no-fuss recipe requires no canning equipment—just sterilize a jar, add your ingredients, pour in the brine, and let the flavors develop in the fridge. These tangy, crisp pickles are ready to enjoy within hours and keep for up to two weeks. Perfect as a tangy side dish or snack.
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Ingredients
4-5 small cucumbers, quartered lengthwise
4 cloves garlic, crushed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes
2 tablespoons granulated sugar
1 tablespoon salt
1 cup white vinegar
1 cup water
Directions
Wash a quart-sized mason jar thoroughly with hot soapy water, then sterilize by pouring boiling water into it and letting it sit for 5 minutes. Empty and let cool slightly before use.
Scatter the crushed garlic cloves, dried dill weed, and red pepper flakes across the bottom of the sterilized jar.
Arrange the quartered cucumbers into the jar, packing them loosely so there is space between the pieces for the brine to penetrate.
In a small saucepan, combine the water, white vinegar, salt, and sugar. Place over medium heat and stir frequently until the salt and sugar are completely dissolved, about 3–5 minutes. Do not boil.
Pour the warm brine over the cucumbers and seasonings, ensuring all pieces are submerged. Allow the jar to cool to room temperature, then cover with a lid.
Refrigerate for at least 4 hours before serving (flavors deepen after 24 hours). Store in the refrigerator for up to 2 weeks.
