These Refrigerator Pickles are easy to make, require no canning equipment, and can be stored in the refrigerator for several weeks. Plus they're full of flavor!

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The Best Homemade Refrigerator Pickles

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Prep Time: 45 mins

Cook Time: 5 mins

Ingredients

– 6 ½ cups – cold water – ▢7 lbs. – fresh garden cucumbers – ▢1 tbsp. – organic sugar – ▢3 tbsp. – sea salt – ▢½ cup – distilled vinegar – ▢2 large – garlic cloves – ▢1 small – horseradish leaf – ▢2 branches of fresh dill – ▢40 peppercorns – ▢2 small – bay leaves – ▢2 half gallon (64 oz. or 2 L each jar)

Step 1

In a small saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and let it cool completely.

Step 2

Rinse and cut both ends of the cucumbers. Make two lengthwise cuts, leaving about ¼ inch at the end to keep them intact.

Step 3

In each jar, place half a horseradish leaf, a branch of fresh dill, a quartered garlic clove, 20 peppercorns, and 1 bay leaf.

Step 4

Pack cucumbers tightly into the jars without damaging them.

Step 5

Pour the cooled syrup into each jar, seal them, and refrigerate for at least 5 days to allow the flavors to meld. Enjoy your quick pickled cucumbers!

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