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Best Ever Refrigerated Pickles

Course Snack
Keyword cucumbers

Ingredients

  • 3 pickling cucumbers 4 to 4 ½ inches long
  • Fresh dill sprigs
  • ½ cup white vinegar
  • ½ cup water
  • 2 cloves garlic crushed
  • 1 ½ teaspoon salt
  • ¼ teaspoon sugar
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon whole black peppercorns

Instructions

  • Wash cucumbers and cut them into 4 spears.
  • Pack spears into a wide-mouth pint canning jar. Tuck in a few sprigs of dill into the jar.
  • In a saucepan, combine remaining ingredients and bring to a boil.
  • Remove from the pot.
  • Pour liquid over cucumbers, top off with water if needed.
  • Cap the jar and refrigerate for 24-48 hours.
  • Keep pickles refrigerated up to 2 months.