Serves 4
20 min
Easy Garlic Refrigerator Pickles
Recipe GLPR63eb8bd6323d61
Quick and simple refrigerator pickles infused with garlic, dill, and a touch of heat. These tangy, crunchy pickles require no canning and are ready to enjoy after a few hours of chilling. Perfect as a side dish, snack, or condiment.
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Ingredients
4 to 5 small cucumbers, quartered
4 cloves garlic, crushed
1 cup water
1 cup white vinegar
1 tablespoon salt
2 tablespoons granulated sugar
2 teaspoons dried dill weed
1 teaspoon red pepper flakes
Directions
Clean a quart-sized mason jar thoroughly with hot soapy water and rinse well, or run it through a hot dishwasher cycle to sterilize.
Distribute the crushed garlic cloves, dried dill weed, and red pepper flakes evenly across the bottom of the sterilized jar.
Quarter the small cucumbers and pack them into the jar over the spice mixture, filling it generously but leaving enough space at the top for the pickling liquid to circulate and fully coat the cucumber pieces.
In a small saucepan, combine water, white vinegar, salt, and granulated sugar. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve completely, about 3 to 5 minutes. Do not boil.
Carefully pour the warm pickling liquid over the cucumbers in the jar until they are fully submerged and the jar is filled to about 1 inch from the rim.
Let the jar cool to room temperature, then cover with the lid and refrigerate. The pickles will develop flavor after a few hours but taste best after 24 hours. Store in the refrigerator for up to 2 weeks.
