The Best Quick and Crunchy Refrigerator Pickles

The Best Quick and Crunchy Refrigerator Pickles:

My sister recently shared this recipe for the best quick and crunchy refrigerator pickles with me and she just raved about it! So, she said I could pass it along to y’all! I can’t wait to try it myself! I will post an update when I do! Sister said she was spoiled now to store bought pickles and will never buy them again after making this recipe! I trust her tastes, so here it is, just for y’all!

The Recipe:

The Best Quick and Crunchy Refrigerator Pickles Recipe makes 2 jars of pickles.

Recipe Note: CUT STEM END OFF PICKLES AND SOAK IN ICE WATER IN THE FRIDGE FOR AT LEAST 8 HOURS!

Ingredients:

• 4 cloves of garlic, peeled and diced.
• 2 cups of water
• 2 cups of vinegar (5%)
• 6-7 pickling cucumbers (4-4.5 inches)
• 6 tsp of sea salt
• 1 tsp sugar
• 2 tsp of whole mustard seed
• 4 tsp of freeze dried dill (feel free to substitute fresh)

Directions:

Combine vinegar, water, mustard seed, sugar, salt, and garlic in saucepan over medium heat bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool completely.

While mixture is cooling, cut cucumbers in half lengthwise then cut the halves in half lengthwise. Put in jars of your choice. You can use any jar, it does not have to be a canning jar, it just needs a lid! I used old pickle jars I had laying around because I didn’t have any other wide mouth jars.

Place cucumbers in jar (I put 3 and 1/2 cucumbers in each jar) and top each jar with 2 tsp of freeze-dried dill. After mixture has cooled completely, pour liquid in jars until cucumbers are completely covered, make sure to add the goodies evenly between the jars (I used a strainer to get all the seeds and garlic out of the left-over vinegar mixture).

Add lids to jars and shake well. Put in the fridge for a minimum of 24 hours before enjoying! Flavor gets stronger the longer they are left to soak in the brine. Should keep in the fridge for at least 6 weeks.