Go Back
–+ servings

Refrigerator Garlic Pickles

15 minutes is all you need to make homemade pickles! This recipe is simple, delicious and can easily be made your own by adding in extra flavours and herbs/spices to the jar.
5 from 4 votes
Print Pin Recipe
Prep Time: 15 minutes
Rest: 2 hours
Servings: 1 20 Ounce

Ingredients

  • 5-6 Mini Cucumbers or 8-12 Pickling Cucumbers
  • ⅔ Cup Water
  • ¾ Cup White Vinegar
  • ¼ Cup Apple Cider Vinegar
  • 2 Teaspoons Sea Salt
  • 2 Tablespoons Cane Sugar
  • 3 Garlic Cloves

Jar Additives:

  • Pickling Spice
  • Black Peppercorns
  • Dill
  • Etc...

Optional:

  • ½ Teaspoon Pickle Crisp
US Customary - Metric

Instructions

  1. Grab your jar and place into it your garlic and other desired ingredients such as fresh dill sprigs, pickling spice, black peppercorns, mustard seeds, etc.
  2. In a small pot, add your water, vinegars, salt, sugar and optional pickle crisp. Bring to a boil and turn off the heat after 1 minute of boiling. Stir well.
  3. While your vinegar mix is heating up, cut your cucumbers into desired thickness and place into your jar. I like using my mandolin to make this process very quick, but a knife works just as well.
  4. Once your jars are stuffed with cucumbers, grab your brine and pour it into the jar until it covers all the cucumbers. Go slow to ensure the jar does not break or shatter from heat shock.
  5. Put your jar aside uncovered until just about fully cooled, about 1-2 hours at room temperature.
  6. Place the lid onto your jar and put into the fridge. Ready to eat next day! These keep 3-4 months but trust me, they won't last that long!