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Spicy Refrigerator Pickles

Bold, tangy, and crunchy pickles that are quick to make and perfect for snacking or as a side dish.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 1 day
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 10
Ingredients Method Notes

Ingredients
  

For the brine
  • 1 1/4 cups water
  • 1 1/4 cups white vinegar
  • 2 1/2 teaspoons pickling salt
  • 1 teaspoon whole Tellicherry peppercorns
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon white sugar Can be omitted or replaced for a lower sugar version
  • 1/4 teaspoon crushed red pepper flakes For added heat
For the pickles
  • 6 pieces pickling cucumbers Cut into even-sized spears
  • 1/4 small white onion, sliced
  • 8 sprigs fresh dill
  • 1 clove garlic, slightly crushed

Method
 

Preparation and Packing
  1. Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, about 5 to 7 minutes.
  2. Cool the mixture for about 30 minutes.
  3. Cut cucumbers into even-sized spears and pack them into a 1-liter, large-mouthed glass jar.
  4. Add onion slices, dill sprigs, and garlic to the jar.
  5. Pour in the cooled vinegar mixture to completely cover the cucumbers; seal with a lid.
Refrigeration
  1. Refrigerate the jar for 24 hours before serving.

Notes

Store the pickles in a sealed glass jar in the refrigerator. They stay crisp and tasty for 3 to 4 weeks. Always use a clean spoon to remove pickles.