Simple Refrigerator Pickles

These addicting refrigerator pickles are the perfect snack. They're also an awesome addition to sandwiches, wraps, burgers, and charcuterie boards!

5 from 11 votes

Prep Time: 15

Cook Time: 10

Total Time: 25

Author: Dana Sandonato

Glass jars You can use a 1L jar, or several smaller jars that amount to a 1L jar. I had a few different sized jars kicking around so I used them, as seen in the photos.

6 mini cucumbers
1.5 cups apple cider vinegar
1.5 cups water
1/4 cup maple syrup
4 tsp sea salt
1 TBSP pickling spices More if you'd like the flavor to be more potent.
Garlic cloves, smashed an peeled You want at least one garlic clove for each jar
.5 oz Fresh dill sprigs You can find 0.5 oz packages of herbs in the refrigerated section of the grocery store. If they don't have any, just get one bunch of fresh dill from produce and use up to 6 sprigs, more if you'd like.
1 hot pepper, thinly sliced

Transfer the vinegar and water into a medium-sized saucepan. Stir in the maple syrup and the salt. Heat over medium, stirring occasionally, until the salt dissolves.
When the salt has fully dissolved, remove the saucepan from the heat; set aside.
Slice your cucumbers to your preferred shape. I usually do a batch of spears and the rest as chips. You can cut the chips freehand using a sharp knife or, if you prefer very thin and uniform slices, use a mandolin.
Place the pickling spices, garlic cloves, fresh dill, and hot pepper slices into jars, then fill the jars with the cut pickles. Fit as many in as you can into the jars.
Place a funnel into the jar, somewhat snug between the cucumbers. Slowly and carefully pour the brine into the jar just enough to cover the pickles.
Repeat this process until you've got all of your jars filled and set them aside; cool to room temperature.
When the jars are at room temp, place them into the refrigerator. They will keep for a few weeks.