Quick Refrigerator Pickles

Give your summer veggies some extra shelf life -- no fancy canning equipment required!


1 cup
2⁄3 cups
apple cider vinegar
1 1⁄2 tablespoon
few back peppercorns
2 cloves
garlic, crushed (per pint-sized jar)
small handful dill leaves, heads, and seeds (more to taste)
kirby cucumbers (sliced into spears)
1 teaspoon
mustard seeds (optional, adds flavor)
1 teaspoon
coriander seeds (optional, adds flavor)
1⁄4 teaspoon
crushed red pepper flakes (optional, adds flavor)
mason jars with lids


Prepare the brine: Combine the water and vinegar either in a large mason jar with lid or saucepan on the stove. Add the salt to the brine and either shake inside the mason jar or heat and stir until all salt is dissolved. Set aside.

Add 1-2 cloves of crushed garlic to each pint-sized jar, or 3-4 cloves per quart-sized jar. Fill the jar with pickle spears and dill sprigs, sprinkling black pepper corns and other optional flavor ingredients to evenly distribute throughout the jar. 

Pour brine into jars to cover the cucumbers, screw on the lid, and place in the refrigerator. Make adjustments to number of cucumbers and amount of brine used depending on size and jars. You can always make more brine! Let rest at least overnight for the cucumbers to begin to absorb the flavor of the brine. They will increase in flavor over time and last up to about 2 months in the refrigerator!  (Recipe #670)