Refrigerator Pickles
A simple, no fuss, no special equipment, refrigerator pickle recipe. These crisp pickles are great right out of the jar or as a side
Equipment
- 2 Mason Jars Quart Size
Ingredients
- 2 Cups Cold Water
- 1 ¾ Cups White Vinegar
- 3 Tbsp Kosher Salt
- 2 Tbsp Sugar
- 2 Pounds Cucumbers
- 6 Cloves Garlic, peeled and halved
- 2 Tbsp Coriander Seeds
- 1 Tsp Mustard Seeds
- 15 Dill Sprigs
Instructions
- Combine the vinegar, sugar, and salt in a small sauce pan over medium heat. Whisk until all ingredients are dissolved. Remove brine from heat and add cold water.
- Prep mason jars by dividing dill, mustard, coriander, garlic, and cucumbers between the two jars.
- Pour prepared brined into the jars until cucumbers are covered. Cover jars and keep in refrigerator up to 2 months. Pickles should be ready after 24 hours of refrigeration.