How to Make Easy Refrigerator Pickles
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Category
Pickle
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Cusine
American
What do you need?
How to make?
Ingredients
1 pound Kirby or other small cucumbers
1 small sweet yellow onion
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 1/2 teaspoons pickling spice, homemade or store-bought
Directions
Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.
Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.
With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.
Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2-inch or so of headspace at the top of the jars.
In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.
If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's ok if a few small pieces poke out the top.
Screw on the lids, then let the jars cool to room temperature . The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool.
Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Use them within one month.