Refrigerator Pickles

About This Recipe

This refrigerator pickle recipe requires no cooking, no canning, and it's ready fast! These are the easiest pickles you'll ever make.

Ingredients

• 1 1/2 pounds Kirby cucumbers* (about 6 small/medium, or mini or Persian cucumbers)
• 2 tablespoons roughly chopped fresh dill
• 2 teaspoons mustard seeds (optional)
• 1 teaspoon coriander seeds (optional)
• 1 to 2 cloves garlic (thinly sliced (optional))
• 1 cup water
• 1/2 cup white vinegar
• 1 tablespoon kosher salt**

Instructions

1. Cut the cucumbers into very thin coins—about 1/8-inch (I like to use a mandolin). In a very large jar (1 liter or larger), layer the cucumbers with the dill, mustard seeds, coriander seeds, and garlic (3 or 4 layers is great; it doesn't need to be precise). Or, divide the ingredients between two smaller (3/4-liter) jars (this is my preference, but take your pick based on what you have available in your kitchen).
2. In a large bowl, briskly whisk together the water, white vinegar, and salt for several seconds to dissolve the salt. Carefully pour it over the cucumbers (if there's extra salt in the bottom of the bowl that didn't dissolve, add it too). This won't look like much liquid yet—the salt will draw water out of the cucumbers as they sit.
3. Seal the jar firmly and shake it about to work the liquid throughout the slices. Place in your fridge (set it at eye level so you think of it every time you open the door) and refrigerate for 1 day for full results, shaking the jar periodically. After 2 hours they'll be lightly pickled and ready to enjoy. Munch for up to 1 week***.