Refrigerator Pickles

Step by Step Instructions

1. 1

   Trim the ends from the cucumbers and cut lengthwise into quarters for spears or crosswise into ¼-inch slices for pickle chips.

   For this step

   • 3 pickling cucumbers
2. 2

   Pack the cucumbers into a clean 1-quart mason jar, layering with the fresh dill and sliced garlic.

   For this step

   • 5 sprigs fresh dill
   • 3 garlic cloves, thinly sliced
3. 3

   In a large measuring cup, whisk together the water, vinegar, kosher salt, peppercorns, and mustard seeds until the salt dissolves.

   For this step

   • 1⅓ cups water
   • 1 cup distilled white vinegar
   • 1 tablespoon salt
   • 2 teaspoons black peppercorns
   • 1 teaspoon mustard seeds
4. 4

   Pour the brine over the cucumbers, making sure they are fully submerged. Secure the lid and gently shake the jar to distribute the seasonings. Refrigerate for at least 24 hours to allow the flavors to develop. The pickles can be enjoyed after a few hours, but they will have a stronger dill and garlic flavor the next day.