Refrigerator pickles are incredibly easy to make at home. Pack everything into mason jars, pop them in the fridge and the next day you have fresh, crispy, totally addictive pickles ready to eat. Adding a little Sriracha to the brine makes them even more irresistible.
2English Hothouse cucumbers, or your favorite variety of pickling cucumber (approximately 2 pounds)
Brine:
1 1/4cupsunseasoned rice wine vinegar
2 1/2tablespoonskosher salt
2tablespoonssugar
2cupswater
2tablespoonsSriracha
Seasonings:
1 1/2teaspoonblack peppercorns(1/2 teaspoon per jar)
3teaspoonsdill seed(1 teaspoon per jar)
1 1/2teaspoonsminced garlic(1/2 teaspoon per jar)
crushed red pepper flakes(a dash per jar, or more to taste)
Instructions
Prepare the brine by mixing to together the rice wine vinegar, kosher salt, and sugar. Mix with a spoon until sugar has dissolved. Add 2 cups water and 2 tablespoons Sriracha. Set aside.
Wash and slice your cucumbers into chips or spears, as desired.
Divide the seasonings between 3 clean pint sized mason jars. Pack the jars with the sliced cucumbers and then add brine to the top of the jar, leaving about 1/2" of headspace. Tightly secure lids and place jars in the refrigerator. Refrigerate for at least 24 hours or more before eating.
Pickles will stay fresh and delicious for several weeks in the refrigerator.
Notes
Total time does not include 24 hour marinating time in fridge.