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Refrigerator Pickles
Refrigerator Pickles
Prep Time
10 mins
Total Time
10 mins
Course: Appetizers & Sides, Snacks & Treats
Servings: 1 liter
Author: Cynthia Rusincovitch
Pickle Brine
  • 1/2 cup distilled white vinegar
  • 1/4 cup filtered water
  • 1 tbsp kosher or pickling salt
Per 1 liter jar of pickles
  • 8-10 Pickling (Kirby) cucumbers, ends cut off and discarded whole, sliced into spears, or cut thin into coins
  • 2 tbsp dill seeds
  • 1 tbsp whole black peppercorns
  • 3 cloves garlic (peeled but still whole)
  • whole peppers, red pepper flakes, coriander seeds, the possibilities are endless
  1. Add cucumbers, dill, peppercorns and garlic (plus any additional favors) to a 1 liter jar. Combine pickling brine in a second jar and shake until salt is dissolved. Pour brine over pickles. Close jar and turn gently up and down to distribute spices into the brine. Put it in the refrigerator. Every time you go to the fridge over the next few hours. Gently turn jar up and down to redistribute spices. Cucumbers will taste like pickles in a few hours but taste best after spending the night in the fridge. Eat cold and Enjoy!!!