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Quick Refrigerator Pickles

When life gives you too many cucumbers, made quick refrigerator pickles!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: garden cucumbers to pickles, pickles from cucumbers, quick refrigerator pickles
Servings: 4 jars
Calories: 67kcal
Author: NicholeL

Equipment

  • pint mason jars

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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