Nothin' Sweet About These Spicy Refrigerator Pickles

The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 26 Calories

Ingredients

• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole Tellicherry peppercorns
• 6 pickling cucumbers
• 8 sprigs fresh dill
• 1 clove garlic, slightly crushed
• 1.25 cups water
• 0.5 teaspoon white sugar
• 0.25 teaspoon crushed red pepper flakes, or more to taste
• 0.5 teaspoon brown mustard seeds
• 1.25 cups white vinegar
• 2.5 teaspoons pickling salt
• 0.25 small white onion, sliced

Recipe Instructions

Step 1

Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.

Step 2

Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.