Refrigerator Pickles

Quick pickles that are easy to make and even easier to eat! If you've never made refridgator pickles, now is the time!

Course condiments

Cuisine American

Keyword Easy pickles, quick brine, quick pickle

Prep Time 30 minutes

Cook Time 0 minutes

Chilling Time 1 day

Total Time 1 day 30 minutes

Servings servings

Calories 8kcal

10 cloves garlic peeled
2 cups white vinegar
2 tablespoons kosher salt
several sprigs fresh dill about 1 cup, stems attached
4 teaspoon pickling spice
Desired vegetables I used all cucumbers, but green beans, asparagus, young carrots, raddish, sweet peppers, etc. work well

In a medium saucepan, bring 4 cups water to a boil, reduce heat to a simmer, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
Evenly divide the dill among 2 1-quart canning jars. Divide the pickling spice among the jars as well. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Pack each jar with desired vegetables (I used about 2 pounds of cucumbers) until each jar is tightly stuffed.
Bring the brine back to a boil and pour over the veggies to cover completely. Allow to cool, then place the lids on the jars and refrigerate. Keep these in the fridge for up to 3 months.