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Refrigerator Pickles
Ingredients
- 1 1/4 cups distilled white vinegar (5% acidity)
- 3 Tbsp kosher salt
- 2 Tbsp sugar
- 2 cups cold water
- 1 3/4 to 2 lbs Kirby cucumbers (about 6), cut into halves or spears
- 2 Tbsp coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 tsp mustard seeds
- 1/4 tsp red pepper flakes
- 16 dill sprigs
Instructions
- Divide coriander, garlic, mustard seeds, pepper flakes and dill between two 1-quart jars. Stuff cucumbers into jars.
- Combine vinegar, salt, sugar in a small non-reactive saucepan (stainless steel, glass, ceramic, teflon) over high heat. Whisk until salt and sugar dissolve. Whisk in the water then pour into jars until brine covers the cucumbers. If necessary, add cold water to fill jars if brine isn't enough. Refrigerate about 24 hours then serve.