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Quick Refrigerator Pickles

Author Meg's Everyday Indulgence

Ingredients

  • 1-1 1/2 lbs. salad cucumbers
  • 3 large sprigs fresh dill
  • 6 cloves garlic, coarsely chopped
  • 1 Tbsp. peppercorns
  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • Wash cucumbers well and slice into coins or spears. Pack into a large jar or several small jars. Add dill, garlic and peppercorns evenly to the jars. Set aside.
  • In a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil and cook until sugar dissolves. 
  • Pour vinegar mixture over the cucumbers and leave on counter top until liquid reaches room temperature. Place lids on jars and refrigerate. They are ready to eat after a day. Good for up to 1 month.