Homemade Refrigerator Pickles
Small English cucumbers are sliced and added to a quick and easy homemade brine for the perfect refrigerator pickles.
Equipment
- Glass bowl with lid or 2 small mason jars
- glass measuring pitcher or ladle
- small pot
- Measuring Cup
- Measuring Spoon
- Knife
- Cutting board
Ingredients
- 1 Cup filtered water
- 1 cup vinegar
- 1 TBsp sea salt
- 2 Bay Leaves
- 1/3 cup Sugar I used turbinado sugar, you can use cane sugar or coconut sugar
- 2 cloves garlic
- 1 tsp Cracked Black pepper
- 1 tsp dried parsley
- 6 small English Cucumbers
Instructions
- Add water, vinegar, sea salt, bay leaves, and sugar to a small pot and bring to a simmer. Allow to simmer for 5 minutes or until salt and sugar are completely dissolved
- Remove from heat and allow to cool
- While the brine is cooling slice or quarter mini cucumbers and slice garlic cloves
- Add sliced cucumbers, and garlic cloves between 2 small Mason jars or one large jar or glass bowl
- Remove bay leaves and add one to each jar (if using 2 small jars)
- Add cooled liquid and dried parsley and black pepper between two jars
- Add a lid and store in the fridge until you're ready to enjoy them
Notes
If you want to enjoy these pickles the same day simply add slightly cooled brine on top of your cucumbers. The liquid needs to be warm and not hot. This will allow your pickles to absorb the brine a little quicker if you just can't wait to eat them!
You can reuse this brine!
Simply cut up more cucumbers and add them to the liquid and allow to sit in the brine (overnight is best).