ICEBOX PICKLES

INGREDIENTS:

4 cups sliced cucumbers (about 4-5 medium cucumbers)

1 cup thinly sliced onion

1 ½ cups white vinegar

1 cup water

¾ cup granulated sugar

1 tbsp kosher salt

1 tsp black peppercorns

½ tsp mustard seeds

½ tsp crushed red pepper flakes (optional for heat)

2 cloves garlic, sliced

Fresh dill sprigs (optional)

DIRECTIONS:

STEP 1: PREPARE THE JARS

Clean and sterilize 2-3 pint-sized mason jars thoroughly. Set them aside to dry while you prepare the other ingredients.

STEP 2: SLICE CUCUMBERS AND ONIONS

Using a sharp knife or mandoline, thinly slice the cucumbers and onion. Layer them into the jars, alternating with the garlic slices and dill sprigs (if using) to evenly distribute the flavors.

STEP 3: MAKE THE BRINE

In a saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, mustard seeds, and crushed red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt have fully dissolved.

HOW TO FINISH AND STORE YOUR HOMEMADE REFRIGERATOR PICKLES

Now that your cucumbers and onions are prepped and your brine is hot and ready, it’s time to bring everything together. This final step ensures your pickles stay crisp, flavorful, and ready to enjoy for weeks.

THE SECRET TO CRISP, FLAVORFUL REFRIGERATOR PICKLES

The key is pouring the hot brine directly over the cucumbers and onions. This quick pickling method locks in the crunch while infusing every slice with sweet, tangy, and slightly spicy flavors.

LET’S CONTINUE: POURING THE BRINE AND STORING THE PICKLES

STEP 4: POUR THE BRINE

Carefully pour the hot brine over the cucumber and onion mixture in the jars. Make sure all the vegetables are fully submerged in the liquid. Use a spoon to gently press the ingredients down if needed and remove any air bubbles that may have formed.

STEP 5: SEAL AND COOL

Seal each jar tightly with its lid. Allow the jars to cool to room temperature on the counter before transferring them to the refrigerator.

STEP 6: REFRIGERATE

Place the cooled jars in the refrigerator and allow them to chill for at least 24 hours before eating. The pickles will continue to develop flavor over the next few days and taste even better after 48 to 72 hours. Properly stored, they’ll stay fresh and crisp for up to 2 months.