Name: Refrigerator Pickles
Ingredients: 1 1/2 cups water; 3 tablespoons white vinegar or apple cider vinegar; 1 1/2 tablespoons kosher or pickling salt*; 2 teaspoons black peppercorns; 5 cloves garlic, peeled; 6 large sprigs fresh dill; 1 bay leaf; 1/2 teaspoon crushed red pepper flakes, or more/less to taste* (optional); 1 large English hothouse seedless cucumber, sliced into rounds or spears

Ingredients

Scale

1 1/2 cups water
3 tablespoons white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt*
2 teaspoons black peppercorns
5 cloves garlic, peeled
6 large sprigs fresh dill
1 bay leaf
1/2 teaspoon crushed red pepper flakes, or more/less to taste* (optional)
1 large English hothouse seedless cucumber, sliced into rounds or spears

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Instructions

Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.

Ingredients

Instructions

* Do not use table salt because the iodine interferes with the pickling process. Also add the crushed red pepper according to how spicy you like them!