Easy Refrigerator Pickles
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 mins
Rating
4.9 out of 5 stars
(82)
Ingredients
1 jar
- 12 ounces Persian cucumbers, sliced into coins or spears
- 5 to 6 large sprigs fresh dill, roughly chopped
- 4 small cloves garlic, thinly sliced
- 1 bay leaf
- 1 1/3 cups water
- 2/3 cup rice vinegar
- 1 tablespoon fine sea salt
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/8 teaspoon crushed red pepper flakes
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Preparation
Chef’s notes
Cucumbers:
Alternately, you could use 12 ounces of English cucumber (about 1 large English cucumber).
Salt:
I strongly recommend using fine sea salt for this recipe instead of iodized table salt. If you only have iodized table salt on hand, please note that you will need to use half the amount.
Storage time:
For optimum food safety, it is recommended to eat these refrigerator pickles within 1 week. However, they can be kept for up to 2-3 weeks in the refrigerator, using a clean fork or spoon each time to remove the pickles (avoid double-dipping to prevent bacteria).
Recipe edit:
This recipe was edited in July 2022. The original recipe called for one (12-ounce) English cucumber, used less vinegar (3 tablespoons), more salt (1.5 tablespoons), and no mustard seeds.