Summer may be winding down and cucumber season is ending, but this recipe is too good to hide away for nine months. Here is a simple, fuss-free refrigerator pickle you can make in minutes.
I love pickles and can easily finish a jar in one sitting. I used to buy them because traditional canning sounded intimidating — all those steps about sterilization reminded me of chemistry class. Then I discovered refrigerator pickles: quick to make, fully customizable (spicy, sweet, or tangy), and requiring no complicated equipment. Best of all, the active prep takes under 10 minutes.
These pickles work great as a crunchy snack, chopped into salads, beside sandwiches, or on burgers. They have a little heat from the jalapeño, so halve the pepper if you prefer milder pickles. While they’re tasty after a few hours, they’re at their best after sitting overnight so the cucumbers can absorb the brine. Stored in the fridge, they keep for up to a month, though in my house a jar rarely lasts more than a week.
If you try this recipe, leave a comment or share a photo on Instagram — I’d love to see your results!
Easy-Peasy Pickles
Ingredients
- 16 cucumber
- 1 jalapeño cut in half
- 4 garlic cloves
- 3-4 sprigs dill
- 1 1/2 cups water
- 1 1/2 cups white wine vinegar
- 3 tbsp honey or agave nectar if vegan
- 1 tbsp salt
- 1 tbsp peppercorns
Instructions
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Pack the jar with dill sprigs, garlic, cucumber pieces, peppercorns and the halved jalapeño.
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In a saucepan combine water, white wine vinegar, honey (or agave) and salt. Bring to a boil over medium-high heat, stirring until the honey and salt dissolve.
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Carefully pour the hot brine into the jar, filling to about an inch from the top. You may not need all the liquid.
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Seal the jar and refrigerate. Wait at least two hours before tasting, though overnight yields the best flavor. Enjoy!