Wicked Garlic Refrigerator Pickles
While the traditional way to make pickles involves sugar, heating, and canning, I love to make cold, garlicky refrigerator pickles. They’re easy to make, crispy, and I think they taste the best!
For super fast and easy pickles, all you need is an instant pickler, like a Vacu Vin Instant Pickler (cheaper, generic one here.) Or you can simply store them in a mason jar, and they should last about a month.
Wicked Garlic Refrigerator Pickles Recipe
Servings: 16 – 1/4 cup servings
Prep Time: 5 minutes| Cooking Time: 5 minutes | Total Time: 10 minutes plus 2 days to marinate
Nutritional Facts: 0g Net Carbs| 5 Calories | 0g Fat | 1g Carbs | 0g Protein | 2g Fiber
- 2 lbs pickling cucumbers
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 tbsp pickling salt
- 6 whole, peeled garlic cloves
- 2 sprigs of fresh dill
- 1 tsp whole black peppercorns
- 1/8 tsp mustard seeds
- In a medium saucepan, combine vinegar, water and pickling salt. Mix to melt salt, and once it reaches a boil, remove it from the burner and let cool.
- Meanwhile, slice your cucumbers how you’d like them pickled. You can do them tall and long, or I prefer them as ½” nuggets.
- Add your garlic cloves, dill, peppercorns and mustard seed to your jars or instant pickler, then add sliced cucumbers on top until about ¾ full.
- Add cooled brine over the pickles, making sure that the tops of all the cucumbers are completely covered, but leaving a little room at the top.
- Cover with the lid, and if you’re using an instant pickler, use the vacuum pump to remove all the air from your pickles, then let them refrigerate for at least three hours for half-sour pickles, and overnight for full-sour pickles. If you’re doing it the old fashioned way, you’ll want to let them marinate for at least two days.
- They should last and stay crispy for at least 1-2 months in the fridge.