Refrigerator Quick Pickled Cucumbers (Not Shelf-Stable)

Ingredients

Instructions

1. 1This is a refrigerator pickle, not a shelf-stable canned pickle, so simply wash 2 clean quart-size jars (or a similar container) in hot soapy water; there is no need to keep them hot or to use processed canning lids.
2. 2Wash the cucumbers, trim a thin slice from the blossom end of each, and cut them into spears or rounds sized to fit your jars.
3. 3In a small saucepan, bring 2 cups white vinegar (5% acidity), 2 cups water, 2 tablespoons canning salt, and the optional sugar to a boil, stirring to dissolve the salt and sugar, then remove from the heat and let cool for a few minutes.
4. 4Pack the raw cucumbers into the clean jars, tucking in 1 dill head (or 1 teaspoon dill seed), 1 sliced garlic clove, and 1/2 teaspoon peppercorns into each jar.
5. 5Pour the warm brine over the cucumbers, keeping them covered and leaving about 1/2 inch of headspace at the top of the jar.
6. 6Give the jar a gentle tap on the counter to help release any large air bubbles, and top off with a little more brine if the cucumbers are not fully covered.
7. 7Do not process these jars in a boiling-water bath; instead, simply screw on a clean lid (a canning lid is not required) fingertip-tight, since this quick pickle relies on refrigeration rather than heat processing for safety.
8. 8Let the jars cool to room temperature on the counter for about 30 minutes, then place them directly in the refrigerator.
9. 9There is no seal to check since these jars were never processed; just confirm the lid is on securely, then label the jar with the contents and the date it was made.
10. 10Keep the jars refrigerated at all times, let the cucumbers pickle for at least 24 to 48 hours before eating for the best flavor, and plan to eat them within about 4 to 6 weeks.
11. 11Never store these refrigerator pickles at room temperature or treat them as shelf-stable, since they have not been processed in a boiling-water bath like the other canning recipes in this collection.