Quick and Easy Refrigerator Pickles

These quick pickles are crisp, bright, and so easy. You can mix and match vegetables and flavors to fit what you have on hand. They’re perfect for adding a tangy crunch to sandwiches, salads, or snacks.

For the brine:

• 1 cup vinegar (rice wine, white, or apple cider)

• 1 cup water

• 1 Tbsp. Redmond Real Salt, Fine

• 1 Tbsp. sweetener (honey, sugar, or maple syrup)

For pickled cucumbers:

• 1–1.5 lbs. cucumbers, cut into spears or rounds

• Fresh dill, handful

• 1 garlic clove

• 1 tsp. peppercorns

Instructions:

1. Add cucumbers, dill, a garlic clove, and peppercorns to a quart jar. 

2. In a small bowl, stir together vinegar, water, salt, and sweetener until dissolved.

3. Pour the brine over the cucumbers until fully covered.

4. Seal the jar with a lid and refrigerate overnight.

5. Enjoy within 1–2 weeks. Keep refrigerated.

Variations:

• Red onion: Use 2–3 medium onions, thinly sliced.

• Green beans: Use 1–1.5 lbs. trimmed beans, plus dill and 1 garlic clove.

• Carrots: Use 1–1.5 lbs. sliced or cut into spears, add 1 tsp. fennel seed.

• Mexican-style (Escabeche):

• • 1–1.5 lbs. mixed vegetables (carrots, red onion, jalapeño, radish), sliced

  • 1 garlic clove

  • 1 tsp. black peppercorns

  • 1 bay leaf

  • Optional: Mexican oregano, coriander seed, cumin seed