Crunchy Fridge Pickles

So easy to make and the process takes only a few minutes. Heres a great way to make pickles year round that develop flavor right away and are sure to disappear in a flash.

I like to use the smaller Persian or "snacking" cucumbers to make these but almost any cucumber will work. You can add any small diced or sliced vegetables for flavor and appearance like cilantro leaves, whole peppercorn, or jalapeños. Or none at can delete the dill, red bell pepper and green onion if you choose.

Prep Time: 5-10 minutes


1/3 c. White wine vinegar

(apple cider or rice vinegar will work also)

3 Tbsp. Sugar

1 1/4 c. Water

1 tsp. Salt

1/4 c. Small diced red bell pepper

2 c. Sliced Cucumbers

3-4 Sliced Green Onions

4 Tbsp Chopped or Torn Fresh Dill

Using a bowl large enough to hold your ingredients-add the vinegar, sugar, water, salt and whisk the ingredients together until the sugar and salt granules have dissolved.

Add the cucumbers, bell pepper, green onion and dill and lightly mix all the ingredients together. Place into a container and into the fridge, making sure the all of the cucumbers are covered with the brining liquid. If you need more liquid just make another mixture of 1 part vinegar and 5 parts water.

We've eaten these pickles with less than 4 hours soak time, and they were already delicious with flavors developing nicely.

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