From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Refrigerator Pickles
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Instructions
1
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Use a crinkle cutter to cut cucumbers into ¼” slices.
2
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Using a sharp knife, slice onion into ¼” slices and place in the bowl with the cucumber slices.
3
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Toss the onions and cucumbers with the salt and set aside.
4
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Meanwhile, place the white vinegar in a bowl, set aside.
5
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Combine the remaining ingredients in a saucepan and heat over medium heat, stirring occasionally.
6
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Once the brown sugar is dissolved, remove from heat and pour into the white vinegar.
7
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Once the cucumbers and onions have set for 30 minutes, rinse and place in a bowl.
8
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Pour the vinegar mixture over the cucumbers.
9
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Refrigerate for 24 hours.
My Calorie Intake
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Tips & Tricks (5)
- Slice Cucumbers Uniformly 🥒Cut cucumbers to consistent thickness (about 1/4-inch) so they pickle evenly and develop uniform crispness throughout the brine.
- Toast Your Spices First 🌟Lightly toast the mustard seeds and coriander seeds in a dry pan for 1-2 minutes before adding to the brine to unlock their essential oils and deepen their flavor profile.
- Balance Your Vinegar Blend 🍶Use a 50/50 mix of white distilled and apple cider vinegar for the perfect tangy-sweet balance—the apple cider vinegar adds complexity while white vinegar maintains clarity.
- Cool Brine Before Pouring ❄️Allow your brine to cool to room temperature before pouring over cucumbers to prevent them from becoming mushy and to help them retain their satisfying crunch.
- Pack Pickles Strategically 📦Distribute garlic slices, onions, and spices evenly throughout the jar layers so every bite gets consistent flavor distribution and no pocket lacks seasoning.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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