These crisp and flavorful refrigerator cucumber pickles are made with fresh dill, pungent garlic, whole spices and a few red Thai chiles for added spice. No canning required!
Yield: 2 16oz jars (about 16 servings)
Prep Time: 10 minutesminutes
Total Time: 1 dayday
Ingredients
1pound/ 452gpickling cucumbers (about 4 small), blossom ends removed and cut into spears or chips
1handful(4-6 sprigs) fresh dill
4large garlic cloves, smashed
4Thai chiles, stems removed
1teaspoonblack peppercorns
1teaspoonyellow mustard seed
1teaspooncoriander seed
1cup/ 255gwhite vinegar
1cup/ 240gfiltered water
1tablespoon/ 18gkosher salt
2teaspoons/ 8ggranulated sugar
Instructions
Wash jars and lids in very hot water to sanitize.
Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.
Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).
Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.
Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.
Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.