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Refrigerator Pickles

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Prep Time 20 minutes
Resting Time 12 hours
Servings 1 quart jar

Ingredients
  

  • 2 lb pickling cucumbers sliced 1/4 inch thick

Brine

  • 1½ cup distilled white vinegar 5% acidity
  • ¼ cup granulated sugar
  • 4 tsp canning salt
  • 2 Tbsp pickling spice
  • 3 garlic cloves chopped
  • 3 bay leaves
  • 2 cups water hot - almost boiling

Instructions
 

  • In a large heatproof bowl or measuring cup, combine all ingredients for brine and stir until sugar and salt have fully dissolved. Allow to cool (room temp or a bit warmer)
  • Slice cucumbers and pack into 1 quart canning jar. Optional, include a pickling/fermenting weight to keep cucumbers from floating.
  • Add brine to top of jar (there will be some leftover). Tap the jar to remove air bubbles and seal.
  • Allow to sit at least overnight for pickles to develop. Pickles should last 3-4 weeks with refrigeration.

Notes

  • For crunchier pickles, store cucumbers in water in the fridge until ready to slice.
  • This is a base recipe - for variations add dill, more garlic, red pepper flakes, etc to create a unique flavor that you're craving.