Quick Refrigerator Pickles
When life gives you too many cucumbers, made quick refrigerator pickles!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Keyword: garden cucumbers to pickles, pickles from cucumbers, quick refrigerator pickles
Servings: 4 jars
Calories: 67kcal
- 3 large cucumbers
- 1 cup apple cider vinegar
- 2 tablespoon sugar
- 2 tablespoon dill
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ¼ cup kosher salt
- 3 teaspoon pickling spice
Wash the cucumbers and slice into ¼ inch rounds.
Combine the apple cider vinegar, sugar and kosher salt together in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and add in 3 ½ cups of water. Let cool 15-20 minutes.
Layer dill, ginger, pickling spice and crushed red pepper into the bottom of each mason jar. Then layer the pickle spices into the jar.
Pour the cooled water mixture on top, making sure the pickles are covered.
Seal and refrigerate for a few days before eating.
Serving: 1jar | Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7086mg | Potassium: 359mg | Fiber: 2g | Sugar: 9g | Vitamin A: 249IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg