The Best Homemade Refrigerator Pickles (Simple and Easy!)
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!
First, pour the water into a small saucepan or pot then add the vinegar, salt, and sugar. Bring it to a boil and stir constantly until the salt and sugar dissolve completely.
As soon as the water mixture boils and the salt and sugar are dissolved, remove it from the stovetop and set it aside to cool completely. (To speed up the cooling process, I place the pot into a large bowl filled with cold water and ice, without letting the two liquids combine.)
While this mixture is cooling, rinse the cucumbers well (scrub them if necessary). Cut both ends off the cucumber, then cut each one twice (like a + sign). Leave about ¼ inch of the end uncut so the cucumber holds its shape.
Next, place half of a horseradish leaf, 1 branch of fresh dill, 1 garlic clove cut into 4 pieces, 20 peppercorns, and 1 bay leaf into each jar.
After that, pack each jar with pre-cut cucumbers as much as you can without breaking or damaging the cucumbers.
Fill the jars with the cooled pickling syrup we set aside earlier, then close each jar tightly with a lid and place them in the refrigerator.
Now let the cucumbers sit in the refrigerator for at least 5 days so they can thoroughly soak in all the flavors.
Your delicious refrigerator pickles are ready to be enjoyed!