These refrigerator pickles are easy to prep and will last in the fridge for more than a month. The best part? You won't need to sterilize jars or have any special canning equipment.
If canning seems like too much of a project, these refrigerator pickles are a great alternative. They require much less effort without sacrificing flavor.
For these pickles, you'll need a few glass jars with tight-fitting lids, pickling cucumbers, garlic, dill, bay leaves, coriander seed, black peppercorns, mustard seeds, crushed red pepper flakes, kosher salt and white sugar.
Thoroughly wash your cucumbers, making sure to remove any residue or dirt.
Spears or chips? Depending on your preference and how you're planning on eating the pickles, choose which shape is best. We like spears for snacking and chips for sandwiches.
For spears, slice the cucumbers in half lengthwise once, then cut each of those again lengthwise (making four quarters).
If you're feeling chips over spears, simply cut off the ends of each cucumber and keep slicing into 1/4-inch circles.
Once you've sliced them to your liking, stuff the cucumbers into two clean 1-quart glass jars (1-liter glass jars will also work). The cucumbers will shrink a bit as they pickle, so pack them as tightly as you can.
Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
In a medium saucepan, combine the water, salt and sugar. Set it on the stove over moderate heat and bring to a simmer. Cook the brine until the sugar and salt have dissolved completely.
Once the sugar and salt have dissolved, remove the brine from the stove and let it cool down to room temperature.
Once the brine has cooled, carefully pour it into your jars, making sure to fill each one with as much of the brine as you can.
Put a lid on each of your jars and make sure each is tightly sealed. Place the jars into the fridge for at least one week to ensure all of the flavors can develop.
After a week in the refrigerator, your pickles are ready to eat! Once opened, you can continue to store them in the fridge for 4-6 weeks (making sure to seal the lid before putting the jar back!).
