Quick Refrigerator Pickles

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Wash the cucumbers and trim a thin slice off the blossom end of each — the end opposite the stem. Leave them whole, or cut into spears or 5 mm rounds.

   Mark done

2. Pack them upright and tightly into two sterilised 750 ml jars with the garlic, dill, peppercorns, mustard seeds, coriander seeds, chilli flakes and bay leaves distributed between them.

   Mark done

3. Put the water, vinegar, salt and sugar in a pan and bring just to a boil, stirring until everything has dissolved.

   Mark done

4. Pour the hot brine over the cucumbers to cover them completely, leaving 1 cm of headspace. Tap the jars to release trapped air.

   Mark done

5. Seal and leave on the worktop until they reach room temperature, about 45 minutes.

   Mark done Start 45 min timer

6. Refrigerate at least 4 hours before eating. They are good at 4 hours, properly sour at 24, and best after three days.

   Mark done

Chef’s Tips

• Trim the blossom end. It is the single most common reason home pickles go soft.
• Small, firm cucumbers only. A large salad cucumber has too much water and too few walls.
• These are refrigerator pickles and are not shelf-stable. They live in the fridge.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A burger or a Reuben
• Cheese and cold cuts
• Fried chicken

Storage & Reheating

Refrigerated for 6 weeks, staying crisp for about three of them. Do not store at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.