Refrigerator Pickles
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.
Ingredients
- 4 lbs cucumbers
- 2 small dill stem heads
- 1 bunch fresh dill
pickling brine-
- 7 cups lukewarm water, boiled and cooled
- 2½ Tbsp pickling salt
- 10 garlic cloves, sliced
- 8 black peppercorns
- ¼ tsp crushed red pepper flakes
Instructions
- 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.)
Notes
The cucumbers will stay fresh up to 2 weeks.