This homemade Refrigerator Pickles recipe is a treat to be enjoyed all year round. The crispy pickles require no canning and take about 10-minutes.
dill stem heads
lukewarm water, boiled and cooled
garlic cloves, sliced
crushed red pepper flakes
Combine the water with salt, peppercorns, garlic, and red pepper flakes. Mix until the salt completely dissolves.
Wash the cucumbers. Cut off the ends of the cucumbers.
Tightly pack cucumbers in mason jars or a cooking pot.
Add the remaining dill and dill stem/over tops of cucumbers.
Pour brine over cucumbers.
Allow the cucumbers to sit a room temp for 2 days, then refrigerate. (Wait at least 4 days to enjoy the refrigerator pickles.)
The cucumbers will stay fresh up to 2 weeks.