Quick Refrigerator Pickles

These easy pickles come together in minutes and require no canning. Crisp cucumbers soak up a tangy brine and are ready to eat in just 24 hours.

Ingredients

• 4 cups sliced cucumbers
• 1 cup white vinegar
• 1 cup water
• 2 tbsp salt
• 2 tbsp sugar
• 1 clove garlic, sliced
• 1 tsp dill seeds

Instructions

1. Pack cucumber slices, garlic and dill seeds into a clean jar.
2. In a small saucepan, heat vinegar, water, salt and sugar until salt and sugar dissolve.
3. Pour the hot brine over cucumbers to cover completely.
4. Let cool to room temperature, then cover and refrigerate. Shake the jar gently a few times during the first day.
5. Pickles are ready to eat after 24 hours and keep in the fridge for up to a month.

These crisp pickles are perfect for sandwiches, burgers or snacking straight from the jar.