These Easy Refrigerator Pickles are really easy to make and taste absolutely delicious in sandwiches or on burgers. To make these, you will need a 3-liter or 3-quart jar to hold the ingredients.
Start preparing the cucumbers by washing and cutting off both ends. Pack them into a jar with some room left at the top. Cut the garlic cloves into pieces, roughly chop the dill and slice horseradish root. Add everything to the jar, including the black pepper. Dissolve salt in filtered water and pour into the jar ensuring that the cucumbers are completely covered in water. Leave the jar to sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours with the cucumbers fully submerged. Refrigerate the pickles until ready to serve.
To make my version of Easy Refrigerator Pickles, you will need the following ingredients:
Wash 3 pounds of cucumbers and cut off both ends. Pack the cucumbers into a jar with some room left at the top.
Cut 7 garlic cloves into 2-3 pieces each. Roughly chop 4 stems of dill and slice up 2 small horseradish roots. Add everything to the jar along with 10-15 black peppercorns.
Dissolve 3 tablespoons of salt in 6 cups of filtered water.
Pour the pickling brine into the jar. Make sure that cucumbers are completely covered with the liquid.
Let the jar sit at room temperature for 24 hours, covered loosely with a cheesecloth or lid. The cucumbers should be fully submerged.
Store the pickles in the refrigerator.
I love to serve these pickles straight from the refrigerator, in sandwiches or on burgers.
Yummy! These pickles brought back memories of summer BBQs at my grandma's house.
Amazing! These pickles are so easy to make. I whipped them up last week for a BBQ, and everyone kept asking for the recipe!
I will definitely try this recipe because it is very easy.
I just made these. Now the hardest part, the wait!!!
No vinegar? Great!!
I love your recipes!
No sugar? Perfect!!
It was really quick ! They are so crunchy
