Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).
3cupsvinegardistilled white vinegar or white wine vinegar will work
2 ¼cupcold water
2 ½ tablespoonskosher salt
1 ¼lbPersian cucumbers or English cucumbers sliced into ½-inch rounds
4green onionstrimmed and chopped (both white and green parts)
3Jalapeno pepperssliced into rounds (remove seeds for less heat)
Few sprigs of fresh dillto your liking
Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
Pickling jar option. The jar size does not matter, but I like to use somewhat larger wide-mouth jars like this one (affiliate link). Once you tightly pack one jar, you can move on to the next.
Brine Variations: These pickles are more tangy with a little hint of spice. I use more vinegar to water in the brine, but if you're not sure, you can use a 1 to 1 ratio vinegar to water for the brine instead. If you like your pickles on the sweet side add ¼ cup of sugar to the brine (you can add more or less sugar to your liking). You can also adjust the spices used in the brine, using more or less of what you like. Some Middle Eastern pickle recipes use fresh ginger or turmeric, and some call for red pepper flakes.
Make more brine if needed. If you want to pickle more cucumbers, or if you run out of brine for some reason, make more brine using the ratios above and let it cool, of course, before using.
For best results: Allow the pickled cucumbers at least 1 night in the fridge before using.
Storage: Quick or refrigerator pickles must be stored in the fridge. They will keep well for 2 months.