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Peppercorn Garlic Refrigerator Pickles

Peppercorn Garlic Refrigerator Pickles: Quick & Crisp Delight

Discover the crunch of Peppercorn Garlic Refrigerator Pickles, a quick and easy recipe for fresh, tangy pickles.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 48 minutes
Servings: 4 jars
Course: Appetizers
Cuisine: American
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 cups Kirby Cucumbers Sliced into 1/4 inch rounds
  • 4 cloves Garlic Fresh, non-sprouted
  • 1 tablespoon Whole Black Peppercorns Crushed for extra kick
  • 1 cup Fresh Dill Substitute with fresh parsley if desired
For the Brine
  • 1 cup Distilled White Vinegar Apple cider vinegar for a fruity twist
  • 1 cup Filtered Water Tap water can be a substitute
  • 2 tablespoons Kosher Salt Adjust to taste or use sodium-free
  • 1 tablespoon Granulated Sugar Increase to 1/3 cup for sweeter pickles

Equipment

  • Quart-sized glass jars
  • medium saucepan
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Wash Kirby cucumbers thoroughly and slice into 1/4 inch rounds.
  2. Layer sliced cucumbers, peeled garlic cloves, peppercorns, and dill in jars.
  3. Combine vinegar, water, salt, and sugar in a saucepan. Heat over medium-high until dissolved.
  4. Pour hot brine over the cucumber mixture in jars, leaving 1/2 inch headspace.
  5. Seal jars with lids and let sit at room temperature for 30 minutes to cool.
  6. Refrigerate jars and marinate for at least 24 hours before consuming.

Nutrition

Serving: 1jarCalories: 25kcalCarbohydrates: 6gSodium: 430mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.3mg

Notes

Store in the refrigerator for up to 3-4 weeks; avoid freezing for best texture.

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