Ingredients
1.5 lbs Kirby or Persian cucumbers, sliced into spears or rounds
2 cups water
1.5 cups distilled white vinegar
2 tablespoons pickling salt (or kosher salt)
2 tablespoons granulated sugar
4 cloves garlic, smashed
2 teaspoons mustard seeds
1 teaspoon black peppercorns
4 sprigs fresh dill
1/2 teaspoon red pepper flakes (optional for heat)
Instructions
Step 1: Wash the cucumbers thoroughly in cold water and trim the blossom ends (this helps keep them crunchy). Slice into your preferred shape, either spears or 1/4-inch rounds.
Step 2: In a medium saucepan, combine the water, vinegar, salt, and sugar. Heat over medium heat, stirring occasionally, until the salt and sugar are completely dissolved. Remove from heat and let cool for 10 minutes.
Step 3: Divide the garlic, mustard seeds, peppercorns, and fresh dill between two clean quart-sized glass jars.
Step 4: Pack the cucumber slices tightly into the jars, leaving about half an inch of headspace at the top.
Step 5: Pour the slightly cooled brine over the cucumbers until they are fully submerged.
Step 6: Secure the lids tightly and give the jars a gentle shake to distribute the spices. Place in the refrigerator for at least 24 hours before eating.
Notes
For maximum crunch, use pickling salt rather than table salt, as table salt contains anti-caking agents that can cloud the brine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 2 spears
- Calories: 35 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: refrigerator pickle recipe, easy pickles, no canning pickles, homemade dill pickles, crispy pickles
