Description
A tangy, refreshing no-cook recipe for refrigerator pickles that bring back warm memories of summer.
Ingredients
Scale
- 4 medium cucumbers (sliced into desired shapes)
- 1 cup water
- 1 cup white vinegar
- ½ cup sugar
- 1 tablespoon salt
- 1 tablespoon dill (fresh or dried)
- 2 cloves garlic (optional, minced)
- Other vegetables (like bell peppers or onions – optional)
Instructions
- Start by slicing the cucumbers into your desired shapes—think circles, spears, or even a fun zig-zag.
- In a medium bowl, combine the water, white vinegar, sugar, salt, dill, and garlic (if you’re using it). Stir gently until the sugar and salt are fully dissolved.
- Pack your sliced cucumbers (and any additional vegetables you like) into a clean jar.
- Pour the pickling liquid over the vegetables, ensuring that each piece is completely submerged.
- Seal the jar tightly and pop it in the refrigerator. Let it chill for at least 24 hours before digging in!
Notes
These pickles stay fresh for a week or two. Feel free to customize with other vegetables and herbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 10g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg