Homemade Quick Refrigerator Pickles

Ingredients and Directions

Refrigerator Pickles

Per Quart Jar

1 cup of water
1 cup white vinegar
1 tablespoon fine sea salt
1/4 teaspoon Pickle Fresh granules
2-4 cloves fresh garlic OR 4 Tablespoons of minced garlic (Jarlic)
1 Tablespoon of Dill Seed
1 Tablespoon of Mustard Seed
1 Tablespoon Whole peppercorn
1 Bay Leaf
(OPTIONAL) 1 Tablespoon of ground cayenne pepper.

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Pour water and vinegar into pot and add sea salt. Put on low heat until salt is dissolved.

In 1 quart mason jar add 1/2 of the dill Seed, mustard seed, peppercorn, and garlic to the bottom of the jar. Then begin adding cucumbers approximately half way. Then add brine to the same level. Try to push as much air as possible out. Then add the other half of the ingredients including the bay leaf and 1/4 teaspoon of pickle fresh. If you want them spicy, this is where you will add the cayenne.

Fill the jar up to the neck where the twist begins. Top off to that point with the brine as well. Push out as much air as possible.

Wipe the rim of the jar and add the lid. (Use sealer if you have one. But it isn't necessary) Place the ring on tightly and shake. Place in the refrigerator for 48 hours. After that they will be ready to eat!