Description
A delightful recipe for tangy, crunchy no-cook refrigerator pickles, perfect for summer snacking and barbecues.
Ingredients
Scale
- 2 cups cucumbers, sliced
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 cup sugar
- 2 tablespoons salt
- 2 tablespoons dill (fresh or dried)
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon black peppercorns (optional)
Instructions
- In a large bowl, combine the vinegar, water, sugar, and salt, stirring until the sugar and salt dissolve.
- Add the sliced cucumbers and dill to the mixture. If you’re feeling adventurous, sprinkle in the garlic powder and black peppercorns to elevate the flavor profile!
- Transfer the mixture to airtight containers, ensuring the cucumbers are fully submerged in the liquid.
- Refrigerate for at least 24 hours before devouring.
Notes
These pickles taste even better after a couple of days in the fridge. Store them in clean glass jars for the best shelf life.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pickle slice
- Calories: 30
- Sugar: 6g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg