These bright, crunchy refrigerator pickles skip the traditional canning process. Fresh dill and whole spices flavor the tangy brine, and the cucumber spears are ready for snacking after only an hour in the refrigerator.
THE RECIPE
Lightly Pickled Cucumbers
Prep20 min
Cook5 min
Chill1 hr
Makes48 pickles
Ingredients
Instructions
- Combine the water, vinegar, and kosher salt in a large pot. Bring to a boil, stirring until the salt dissolves, then remove from the heat and cool completely.
- While the brine cools, combine the sugar, black peppercorns, mustard seeds, coriander seeds, and bay leaves in a small bowl.
- Divide the cucumbers, fresh dill, and pickling spice evenly among clean heatproof jars, packing the cucumbers snugly.
- Pour the cooled brine into the jars so the cucumbers are fully covered and the liquid reaches the top. Add a little water if needed.
- Cool completely, seal the jars, and refrigerate. The pickles are ready after 1 hour and keep refrigerated for up to 1 month.
Tips and Storage
- Use Kirby or other small pickling cucumbers for the best crunch.
- Let the hot brine cool completely before sealing the jars.
- Keep the cucumbers submerged in brine and refrigerated at all times.
- For the fullest flavor, chill the pickles longer than the minimum 1 hour.
- Store sealed in the refrigerator for up to 1 month.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.