Easy Homemade Pickles (15 Minutes)
These crisp, tangy refrigerator pickles take just 15 minutes of active work and transform into the crunchiest, most flavorful pickles in one week. No canning equipment or fermentation knowledge required, just simple ingredients and your fridge. With customizable flavors, from classic garlic dill to spicy jalapeño, you'll never settle for mediocre store-bought pickles again.
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Ingredients
For the Pickles:
- 10 small cucumbers or 2 large cucumbers
For the Brine:
- 2 cups water
- 1 cup white vinegar or white wine vinegar
- 1 tablespoon sugar
- 2 tablespoons salt
Optional Flavorings:
- 3-4 garlic cloves peeled and smashed
- 1-2 teaspoons chili flakes
- 3-4 sprigs fresh dill
Instructions
- Prep the cucumbers: Cut 10 small or 2 large cucumbers into ¼-inch coins or into long spears, depending on your preference.
- Make the brine: In a small pot, combine 2 cups water, 1 cup vinegar, 1 tablespoon sugar, and 2 tablespoons salt. Add any flavorings you like, such as garlic cloves, chili flakes, or fresh dill.
- Heat the brine: Place the pot over medium heat and stir occasionally until the mixture comes to a simmer and the sugar and salt have completely dissolved, about 3 to 5 minutes. Remove from heat and allow to cool for 5 to 10 minutes.
- Pack the jar: Place the cucumber pieces into a clean quart-sized jar, packing them as tightly as possible without crushing them.
- Add the brine: Pour the warm brine over the cucumbers, making sure they are completely submerged. Seal the jar tightly with the lid.
- Refrigerate: Place the jar in the refrigerator and let the pickles rest for 1 week before enjoying.
Nutrition
Calories: 196kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 14043mgPotassium: 1017mgFiber: 4gSugar: 22gVitamin A: 1413IUVitamin C: 22mgCalcium: 156mgIron: 3mg
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