24 hour Refrigerator Pickles!
Crunchy, sweet and tangy, my 24 hour refrigerator pickles are just about the perfect summertime snack!
I had so many great cucumbers this year I knew I wanted to make a couple jars of quick refrigerator pickles which are one of my favorite things to eat this time (or anytime) of year. These go great on sandwiches and burgers or are awesome just as a snack by themselves!
4-6 cups thinly sliced cucumbers-I used 2 fairly large heirloom pickling cucumbers which made about 4 ½ cups.
1 cup white vinegar
½ thinly sliced white onion
1 1/3 cups white granulated sugar
2-3 tablespoons dried or fresh dill
6 whole peeled garlic cloves
2 tablespoons sea salt (regular is fine too)
For slicing the cucumbers and onion I used a mandolin which is super handy when it comes to recipes like this that require a lot of uniformly sliced thin pieces. For the cucumbers I used the “thin” setting and for the onion I used the “super thin” setting which seemed to work perfectly. Please be very careful if you are using a mandolin as they are extremely sharp and can cut you quick!
Mix the sugar, vinegar, salt and dill all together in a large bowl and whisk together until the sugar is dissolved. Once that and the slicing are done you can combine all the ingredients into a larger Tupperware container that will allow everything to be covered well. Put in the refrigerator and stir a few times over the next 24 hours. After 24-48 hours max I like to remove these from the Tupperware and then place into a glass mason jar so they aren’t sitting in plastic for too long. These will keep up to a month or so in your fridge but they taste so good they’ll probably be gone much quicker than that, enjoy!