"How To Make Refrigerator Pickles

By RoketJSquerl

Ingredients

• Makes 2 (16-ounce) jars
• What You Need
• Ingredients
• 1 pound small cucumbers
• 1 small sweet onion
• 1 cup apple cider vinegar
• 1 cup water
• 2 cloves garlic
• 1 tsp mustard seeds
• 1/4 cup granulated sugar
• 1 tablespoon kosher salt
• Equipment
• Measuring cups and spoons
• Knife
• Cutting board
• 2 (16-ounce) wide-mouth canning jars
• Canning funnel, optional

Details

Adapted from thekitchn.com

Preparation

Step 1

Instructions

Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
Prepare the cucumbers and onion. Wash and dry the cucumber. Thinly slice into 1/4-inch rounds. Halve and thinly slice the onions. Toss the cucumbers and onions together in a bowl to evenly distribute the onion among the pickles.
Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.
Make the pickling liquid. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed.
Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.
Recipe Notes

Storage: Refrigerator pickles will keep for about 1 month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles.