Easy Crunchy Refrigerator Pickles

Ingredients:

2 cups water

1 cup white vinegar (or apple cider vinegar)

1 tbsp kosher salt (or pickling salt)

1 tbsp sugar (optional but helps balance flavor)

3-4 cloves garlic, smashed

1 tsp black peppercorns

1/2 tsp red pepper flakes (optional for a kick)

Fresh dill sprigs (a few per jar)

4-6 small cucumbers (Kirby or Persian work best)

Optional extras: mustard seeds, sliced onions, bay leaf

Instructions:

Prep the cucumbers

Wash and slice them as you like: spears, chips, or leave whole if they’re small.

Pack tightly into clean jars (pint-size Mason jars work great).

Make the brine

In a saucepan, combine water, vinegar, salt, and sugar.

Heat until salt and sugar dissolve. Let cool to room temp (important for keeping pickles crunchy).

Add flavor

To each jar, add garlic, peppercorns, red pepper flakes, dill, and any other extras.

Pour the cooled brine over the cucumbers, covering completely.

Refrigerate

Seal the jars and refrigerate.

Let them sit at least 24 hours, but 48–72 hours is best for full flavor.

Storage:

Keep in the fridge for up to 3 weeks (they probably won’t last that long!).

Tips for Extra Crunch:

Use very fresh cucumbers.

Don’t skip the cool-down before pouring brine.

You can also add a grape leaf or a pinch of calcium chloride (Pickle Crisp) if you have it