Zesty Refrigerator Pickles aka Quickles
These easy Refrigerator Pickles are zesty, crunchy, and--best of all--fast. That’s why they’re called quickles!
Servings 1 quart
Equipment
- Quart-sized Canning Jar
- Jar Storage Lid
Ingredients
- 2 cloves garlic sliced
- 1/2 teaspoon mustard seeds
- 6 peppercorns
- 1/4 teaspoon red pepper flakes
- 3 sprigs fresh dill
- 1 pound pickling cucumbers cut into 1/4 inch rounds
- 1 cup distilled white vinegar
- 1 cup water
- 2 teaspoons pickling salt or 1 tablespoon kosher salt
Instructions
- Place the garlic, mustard seeds, peppercorns and dill in the bottom of a clean, quart-sized canning jar.
- Pack the cucumber slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.
- Pour the brine into the jar just until the cucumbers are completely submerged. Cover with a lid and allow the jar to cool slightly.
- Refrigerate for at least 12-24 hours for optimum flavor. Store in the refrigerator for up to 4-6 weeks.