pickles

Easy Refrigerator Cucumber Pickle

Cucumbers are an amazing, hydration-promoting addition to your diet. Naturally low in calories, cucumbers contain vitamins A, C, and K, minerals like potassium and magnesium, and fiber. Most of the nutrients are contained in the seeds and skin, so make sure to not peel your cucumbers! Although cucumbers can be eaten as snacks, added to salads and sandwiches, shredded for tzatziki, or made into salad dressings, they make absolutely fantastic pickles. This easy refrigerator cucumber pickle recipes can be made with any variety of cucumber, and because it is a refrigerator pickle, does not require home canning equipment. Just make sure to first thoroughly wash your cucumbers and whatever jars you will be using. Enjoy!

Ingredients:

  • 1 1/2 cups water
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons black peppercorns
  • 5 cloves garlic, peeled
  • 6 large sprigs of fresh dill
  • 1 bay leaf
  • (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste
  • 1 large English hothouse seedless cucumber, sliced into rounds or spears

Directions:

  1. Add the water, vinegar, salt, peppercorns, garlic, dill, and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars— and stir to combine.
  2. Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020