Refrigerator Garlic Pickles
Crunchy refrigerator pickles made with small cucumbers, garlic, mustard seeds, and a simple vinegar brine.
Equipment
- Large clean jar with lid
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 lb pickling cucumbers small and firm
- 2 cup water
- 1 cup white vinegar
- 1 tbsp granulated sugar
- 2 tbsp pickling salt
- 2 cloves garlic smashed
- 1 tsp mustard seeds
- ½ tsp red pepper flakes
Instructions
Cooking
- Prep. Wash a large jar and the cucumbers, then trim the ends.
- Make the brine. Stir the water, vinegar, sugar, and pickling salt until fully dissolved.
- Pack. Pack the cucumbers into the jar and add the garlic, mustard seeds, and red pepper flakes.
- Cover. Pour in the brine until the cucumbers are submerged and seal the jar.
- Chill. Refrigerate for at least 24 hours before serving.
Notes
Substitutions: Add fresh dill sprigs for a classic dill flavor.
Tips: Keep the cucumbers submerged in the brine.
Storage: Refrigerate for up to 2 months. Do not freeze.