Refrigerator Pickles
Crisp, tangy, and packed with garlicky dill flavor, these refrigerator pickle spears come together in minutes with no canning required. Cucumber spears soak up a seasoned vinegar brine overnight, delivering that satisfying crunch you crave straight from the jar.
Ingredients
- 4 medium cucumbers about 1.5 lbs, cut into spears
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 4 cloves garlic smashed
- 1 tbsp fresh dill
- 1 tsp black peppercorns
- ½ tsp red pepper flakes
- ½ small white onion thinly sliced
Instructions
- Trim the ends off each cucumber, then cut in half lengthwise. Cut each half lengthwise again to make 4 spears per cucumber.
- Stand the spears upright in two clean tall mason jars, packing them snugly so they hold each other in place.
- Tuck the smashed garlic, fresh dill, peppercorns, red pepper flakes, and onion slices down into the gaps between the spears.
- Combine vinegar, water, kosher salt, and sugar in a small saucepan over medium heat. Stir until fully dissolved, about 2–3 minutes. Remove from heat.
- Pour the warm brine directly down into the jar over the spears, leaving ½ inch of headspace at the top.
- Cool to room temperature (about 30 minutes), seal with lids, and refrigerate.
- Chill at least 24 hours before eating. Peak flavor hits at 48–72 hours.