Nothin’ Sweet About These Spicy Refrigerator Pickles
Course: PicklesCuisine: EuropeanPrep Time
15 mins
Cook Time
10
minutesAdditional Time
1
minuteTotal Time
1 day 55 mins
Servings
12
Ingredients
1 ¼ cups — water
1 ¼ cups — white vinegar
2 ½ teaspoons — pickling salt
1 teaspoon — whole Tellicherry peppercorns
1 teaspoon — yellow mustard seeds
½ teaspoon — brown mustard seeds
½ teaspoon — white sugar
¼ teaspoon — crushed red pepper flakes, or more to taste
6 — pickling cucumbers
¼ small — white onion, sliced
8 sprigs — fresh dill
1 clove — garlic, slightly crushed
Directions
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat. Cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
- Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.
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