Quick vinegar refrigerator pickles — ready in 24 hr
4
Units:
Prep: 10 min Cook: 5 min
Cucumbers & aromatics
- 1 lb pickling cucumbers (Kirby), sliced
- 2 garlic cloves, smashed
- 3 fresh dill sprigs
- ½ tsp whole black peppercorns
Brine
- 1 cup water
- 1 cup white vinegar (5% acidity)
- 1 tbsp fine salt
- 1 tbsp granulated sugar
Crisp, tangy pickles without any fermentation. Vinegar supplies the acid instantly, so these are ready to eat within 24 hr and taste best after 3 days. Great for any crunchy vegetable you can slice.
Instructions
- Slice cucumbers: Slice cucumbers into spears, coins, or sandwich-style rounds.
- Pack jar: Pack the slices tightly into a clean quart jar with garlic, dill, and peppercorns.
- Make brine: Combine water, vinegar, salt, and sugar in a saucepan. Bring to a simmer, stirring until salt and sugar fully dissolve.
- Pour hot: Pour the hot brine over the cucumbers until completely covered.
- Cool: Let cool to room temperature, uncovered, about 30 min.
- Seal and chill: Cap tightly and refrigerate. Ready in 24 hr, best after 3 days.
Tips
- These are not probiotic — vinegar kills the beneficial bacteria that would ferment.
- Add 1 tsp red pepper flakes for spicy, 1 tsp mustard seed for deli-style, or 0.5 tsp turmeric for bread-and-butter style.
- Works on any vegetable: red onion, jalapeño, carrot, radish, green bean, cauliflower.
- Keeps 1-2 months refrigerated.
Created: 3/23/2026, 2:42:17 AM diyfreelow cost
Quart glass jar, small saucepan