Homemade Pickles
Crisp, tangy refrigerator pickles made in minutes with just a handful of pantry staples. No canning required—just slice, brine, and chill for a quick snack or sandwich topper.
- Total time
- 20 min
- Servings
- 4
- Calories
- 25
- Protein
- 1g
Ingredients
- 2 medium cucumbers
- ½ cup white vinegar
- ½ cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp dill
Instructions
- 1
Slice the 2 cucumbers into thin rounds or spears and place them in a clean glass jar or bowl.
- 2
In a small saucepan, combine the 0.5 cup white vinegar, 0.5 cup water, 1 tbsp salt, and 1 tbsp sugar. Bring to a boil over medium-high, stirring until the salt and sugar dissolve, about 2 minutes.
- 3
Pour the hot brine over the cucumbers, making sure they are fully submerged. Add the 1 tbsp dill and stir gently.
- 4
Let the pickles cool to room temperature, about 15 minutes, then cover and refrigerate. They are ready to eat after 30 minutes, but taste best after 24 hours.
Tools you’ll need
- Glass jar or bowl
- Small saucepan
- Knife
- Cutting board
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