Refrigerator Pickles

Quick, crisp, and delicious!

1 quart glass jar with tight-fitting lid

2 springs fresh dill

2 English cucumbers, or 4 medium Kirby cucumbers

2 cups apple cider vinegar, or coconut vinegar, or rice wine vinegar, or champagne vinegar

1/2 cup agave nectar, or simple syrup

fresh water

1. To sterilize glass jar: fill with boiling water; set aside 5 minutes; discard water; allow jar to return to room temperature prior to use.
2. Wash and dry cucumber(s); slice into spears or wheels.
3. Lay dill along inside of prepared jar; tilt jar and add prepared cucumbers; pack tightly.
4. Pour in vinegar of choice, agave nectar and water, leaving a 1” headspace; place on lid; shake vigorously to combine liquids.
5. Refrigerate pickles for at least 12 hours prior to consumption.

Store up to 1 week in refrigerator.

Servings: 1 quart

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

Add one or more of the following during step 3, as desired:

• 1 medium onion, sliced into thin rings
• 1 medium carrot, peeled, cut into long matchsticks
• 1 jalapeno pepper, washed, cut into rings (remove seeds and ribs for milder flavor)
• 2 cloves garlic, sliced thickly

Notes

To speed flavor development, modify step 4 by combining vinegar of choice, agave nectar, and water in small saucepan; bring to a boil then pour over cucumbers in jar, leaving 1” headspace; refrigerate at least 2 hours prior to serving.