These quick pickles cured in the refrigerator deliver amazing pucker power and are ready to eat in just a few hours time.
Course Condiment
Cuisine American
Keyword refrigerator pickles
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 1quart
Calories 132kcal
Ingredients
1 ½ - 2cucumbers
½red onion, skin removed and halved
2tablespoonfresh dill fronds, chopped
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1cupswater
1cupapple cider vinegar
Instructions
Cut the ends off of the cucumbers and cut them in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs, and spiralize (or slice) the onion. (If you don't have a spiralizer, you could cut the cucumbers into rounds or spears). Use kitchen scissors to cut the onions into 2-3-inch lengths.
Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.
Notes
If you don’t have fresh, you can always use dried, but cut the amount down by ½ to 1 tablespoon, because dried herbs are more intense in flavor than fresh. You can always add more, but you can’t take it away.