Quick Homemade Refrigerator Pickles (Print Version)

# Ingredients:

→ Sweet and Spicy Version

01 - 6 Persian or pickling cucumbers, ends trimmed (the small ones work best!)
02 - ½ cup water, straight from the tap
03 - 1½ cups distilled white vinegar (the clear stuff)
04 - ½ cup granulated sugar
05 - 1 tablespoon kosher salt (not table salt)
06 - 1 tablespoon mustard seeds, yellow or brown
07 - 1 tablespoon whole black peppercorns
08 - 1-3 Thai red chilies (depending on how spicy you like it)
09 - 5 cloves garlic, roughly chopped
10 - ¼ cup thinly sliced white onions

→ Traditional Dill Version

11 - 6 Persian or pickling cucumbers, ends trimmed
12 - ½ cup water
13 - 1½ cups distilled white vinegar
14 - 1 tablespoon kosher salt
15 - 1 tablespoon granulated sugar (just enough to balance the tang)
16 - 1 tablespoon mustard seeds
17 - 1 teaspoon celery seeds (optional, but adds great flavor)
18 - 1 teaspoon whole peppercorns
19 - 4 cloves garlic, peeled and lightly crushed
20 - 1 bay leaf
21 - 1 tablespoon dried dill (or a good handful of fresh dill sprigs)
22 - ¼ teaspoon red pepper flakes (or more if you like heat)

# Instructions:

01 - Start by giving those cucumbers a good rinse under cold water. Trim off both ends (they can be bitter), then decide how you want to cut them. For sweet and spicy pickles, I like to slice them into ¼-inch thick rounds - perfect for burgers and sandwiches! For the dill version, try cutting each cucumber lengthwise into 2-4 spears depending on how thick your cucumbers are. Set them aside while you prepare the brine.
02 - If you're making the sweet and spicy version, grab a medium saucepan and combine the water, vinegar, sugar, kosher salt, mustard seeds, black peppercorns, and those spicy Thai chilies. Give it a stir and bring the mixture to a gentle simmer over medium-high heat. Keep an eye on it - you just want the sugar and salt to fully dissolve, which takes about 3-5 minutes. Once dissolved, remove the pan from the heat and let the brine cool down to room temperature. The cooling step is important for keeping those pickles crisp!
03 - For the classic dill pickles, combine the water, vinegar, salt, sugar, mustard seeds, celery seeds (if using), and peppercorns in your saucepan. Bring to a simmer over medium-high heat, stirring occasionally until the salt and sugar dissolve completely. Then remove from heat and, just like with the sweet version, allow the mixture to cool to room temperature. Patience here means crisper pickles!
04 - While your brine is cooling, grab a couple of clean jars (about pint-sized or one quart-sized jar for each pickle version). For the sweet and spicy pickles, add your cucumber slices to the jar along with the chopped garlic and sliced onions. For the dill version, tuck your cucumber spears into the jar and add the garlic cloves, bay leaf, dill, and red pepper flakes, trying to distribute the seasonings throughout. I like to place some of the garlic and spices at the bottom of the jar and some between the cucumber pieces.
05 - Once your brine has cooled to around room temperature (a little warmth is fine), pour it over the cucumbers in each jar, making sure all the pieces are fully submerged. If needed, press them down gently. Leave about ¼ inch of space at the top of each jar. Let the jars sit uncovered for about 5 minutes to allow any air bubbles to escape.
06 - Seal your jars with tight-fitting lids and place them in the refrigerator. While it's tempting to try them right away, these pickles really need at least 48 hours for the flavors to develop and for the cucumbers to transform into proper pickles. After that, they're ready to enjoy! These pickles will keep beautifully in the refrigerator for 3-4 months, but I bet they'll disappear long before then. The flavor actually keeps developing over time!

# Notes:

01 - These quick pickles are refrigerator pickles, not shelf-stable canned pickles, so they must be stored in the refrigerator.
02 - Persian or pickling cucumbers work best because they're crunchier and have fewer seeds than regular cucumbers.
03 - The sweet and spicy version makes excellent burger toppers, while the dill spears are perfect for snacking or alongside sandwiches.
04 - Feel free to adjust any of the spices to your taste - these recipes are very forgiving and customizable!

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