Easy Refrigerator Pickles (2 Ways!)
How to make quick refrigerator pickles to top burgers, sandwiches, salads, or snack on! This recipe makes pickles two ways and is easily customizable with whatever you like. Make pickle chips or spears!
Ingredients
Sweet and Spicy:
- 6 Persian or Pickling cucumbers trim the ends
- ½ cup water
- 1 ½ cups distilled white vinegar
- ½ cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1-3 thai red chilies
- 5 cloves garlic roughly chopped
- ¼ cup sliced white onions
OR:
Traditional Dill:
- 6 Persian or Pickling cucumbers trim the ends
- ½ cup water
- 1 ½ cups distilled white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds optional
- 1 teaspoon peppercorns
- 4 cloves garlic
- 1 bay leaf
- 1 tablespoon dried dill use a bunch if fresh
- ¼ teaspoon red pepper flakes
Instructions
- PICKLES: trim the ends of the pickles and slice them into ¼ inch rounds or cut each pickle into 2-4 spears depending on the thickness. I make pickle chips for the sweet and spicy ones and spears for the dills! Set the pickles aside for now.
- SWEET AND SPICY: If you’re making the sweet and spicy pickles, combine the water, vinegar, sugar, kosher salt, mustard seeds, black peppercorns, and red chilies in a saucepan and bring to a simmer over medium-high heat. When the sugar and salt dissolve, remove from heat and let the mixture cool to room temperature.
- TRADITIONAL DILL: If you’re making traditional dill pickles, combine the water vinegar, sugar, kosher salt, mustard seeds, black peppercorns, and celery seeds in a saucepan and bring to a simmer over medium-high heat. When the sugar and salt dissolve, remove from heat and let the mixture cool to room temperature.
- ADD INS: if you’re making the sweet and spicy pickles, add the cucumbers, garlic and white onions to the jar. If you’re making traditional pickles, and the cucumbers, garlic, bay leaf, dried dill, and red pepper flakes to a jar. Pour the prepared brining liquid over the pickles once it’s close to room temperature.
- STORE: Let sit for 5 minutes before covering. Cover and refrigerate. Pickles are ready to enjoy once cooled for 48 hours in the refrigerator. You can easily keep them in the fridge for 3-4 months – or even longer!
