These tangy refrigerator pickles have plenty of great flavors and are the perfect way to preserve all your spoils from cucumber season, using a simple brine that keeps them fresh in the fridge for up to a month.
Prep Time20 minutesmins
Refrigeration Time3 daysd
Total Time3 daysd20 minutesmins
Keyword: Refrigerator Pickles Recipe
6dried red chilis,optional
1poundKirby cucumbers,pickling cucumber, cut into spears about 4 small cucumbers
1cupsliced yellow onion
Add the white vinegar, sugar, salt, pickling spice, and red chilis to a medium saucepan. Bring the ingredients to a simmer, stirring constantly. Let simmer for 1 to 2 minutes until the sugar is dissolved completely. The mixture will become clearer once all of the sugar is dissolved.
Let the mixture cool completely before adding it to the jars.
While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars.
Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.
It is important that you are using the correct type of fresh cucumbers for this easy recipe; otherwise, you will end up with soggy pickles.
The wide-mouth jars make it easier to fill than the canning jars with a narrower opening.
Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed.