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Pickles and cut up cucumbers on a table
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Refrigerator Pickles

Course Appetizer, Side Dish, Snack
Keyword Mixed Pickling Spice, Onion, Cucumber, Dill, Salt, Pickles, Apple Cider Vinegar, Cucumbers, Kosher Salt
Cooking Method Overnight Refrigeration
Prep Time 1 hour 20 minutes
Refrigeration Time 2 days
Total Time 2 days 20 minutes
Calories 338kcal

Equipment

  • Jars with Lids
  • Knife

Ingredients

  • 2 Cucumbers Medium; or 4-5 small
  • ¼ cup Onion Sliced
  • 1 cup Apple Cider Vinegar
  • 1 cup Water
  • ¼ cup Sugar
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Mixed Pickling Spice Optional
  • 2 sprigs Dill Optional; fresh

Instructions

  • Scrub cucumbers with a soft brush.
  • Bring vinegar, water, sugar, and salt to a boil. Keep warm.
  • Slice cucumbers ¼-inch thick and pack with onions into hot clean jars. Add optional pickling spice or dill, if desired.
  • Add the vinegar, water, sugar, and salt, and seal the jars tightly.
  • Allow to cool on the counter for 1 hour and refrigerate 48 hours before eating.

Nutrition

Calories: 338kcal | Carbohydrates: 70g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7017mg | Potassium: 1087mg | Fiber: 5g | Sugar: 61g | Vitamin A: 598IU | Vitamin C: 25mg | Calcium: 139mg | Iron: 2mg