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!
- 1 1/2
tablespoons white vinegar or apple cider vinegar
- 1 1/2
tablespoons kosher salt
teaspoons black peppercorns
cloves garlic, peeled
large sprigs of fresh dill
- 1 bay
1/2 teaspoon crushed red pepper flakes, or more/less to taste
large English hothouse seedless cucumber, sliced into rounds or spears
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
the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
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.
Last updated December 9, 2020