Description

Growing up, my grandmother always kept a jar of homemade pickles in her refrigerator, and the first thing we grandkids did when visiting was sneak a crunchy spear (or three) before dinner. Those pickles had a bright, clean taste that store-bought versions never quite matched – a perfect balance of tangy vinegar, subtle sweetness, and aromatic dill that made them absolutely irresistible.

Ingredients

Scale

Fresh Vegetables:

2 pounds fresh cucumbers (Kirby or Persian varieties work best)
1 medium sweet onion, thinly sliced
2 cloves fresh garlic, peeled and lightly crushed

Brine Base:

1½ cups white vinegar (5% acidity)
½ cup water
⅓ cup granulated sugar
2 tablespoons kosher salt

Aromatics and Seasonings:

3 sprigs fresh dill (or 2 tablespoons dried dill)
1 tablespoon whole peppercorns
1 teaspoon mustard seeds
½ teaspoon coriander seeds
2 bay leaves

Optional Flavor Enhancers:

1 teaspoon red pepper flakes (for heat)
1 tablespoon fresh horseradish, grated (for extra zip)

Substitution Notes: Apple cider vinegar works wonderfully in place of white vinegar for a more mellow flavor. Honey or maple syrup can replace sugar for natural sweetness, though you may need slightly less. If fresh dill isn’t available, dried dill works perfectly, or try fresh thyme or rosemary for a unique twist. For those watching sodium intake, reduce salt to 1 tablespoon – the pickles will still taste great but won’t keep quite as long.

Instructions

1. Prepare the Cucumbers

Wash your cucumbers thoroughly and trim off both ends. Slice them into rounds about ¼-inch thick, or cut them into spears if you prefer that classic pickle shape. The key to crispy refrigerator pickles is consistent sizing, so try to keep your slices uniform. Place the sliced cucumbers and onions in a large, clean glass jar or food-safe container with a tight-fitting lid.

2. Add the Aromatics

Nestle the garlic cloves, fresh dill sprigs, peppercorns, mustard seeds, coriander seeds, and bay leaves among the cucumber slices. This distributes the flavors evenly throughout the jar. If you’re adding red pepper flakes or fresh horseradish, sprinkle them in now. Don’t worry about perfect distribution – the flavors will spread naturally as the pickles cure.

3. Create the Brine

In a medium saucepan, combine the vinegar, water, sugar, and kosher salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt completely dissolve. You’ll know it’s ready when the liquid becomes crystal clear and you can no longer see any granules at the bottom of the pan.

4. Pour and Cool

Carefully pour the hot brine over the cucumbers, ensuring all vegetable pieces are completely submerged. The hot liquid will cause the cucumbers to release a slight hiss – this is normal and actually helps create that perfect pickle texture. Allow the jar to cool to room temperature, about 30 minutes.

5. Refrigerate and Wait

Secure the lid tightly and transfer your refrigerator pickles to the refrigerator. While you can taste them after 2 hours for that “quick pickle” experience, waiting 8-24 hours allows the flavors to fully develop and creates the best texture contrast between the tender exterior and crisp center.

Nutrition

Calories: 15-20
Sugar: 3-4 grams
Sodium: 180-220
Carbohydrates: 4-5 grams