Refrigerator Sweet Pickles
Crisp cucumber slices turn tangy-sweet in a dill-scented vinegar brine, with no canning needed and plenty of crunch from the fridge.
Prep 15 min · Total 6 hr 15 min · Makes about 2 quarts
Ingredients
- 3 large cucumbers, peeled if desired
- 1 small white onion, very thinly sliced
- 5 large sprigs fresh dill
- 1 1/4 cups granulated sugar
- 2 cups white wine vinegar
- 1 teaspoon sea salt
Directions
- Cut the cucumbers into thin slices, using a mandolin or handheld slicer if you have one. Arrange the cucumber slices, onion, and dill in the jar(s).
- For the easiest route, add the vinegar, sugar, and salt straight to the jar(s), close the lid, and shake thoroughly until the sugar starts dissolving. It does not need to disappear completely. If you prefer a more careful approach, combine the sugar, vinegar, and salt in a large measuring glass or bowl and stir until the sugar has begun to dissolve. It still will not fully dissolve, and that is fine. Add that brine to the jar(s), then seal the lid.
- Place the jar(s) in the refrigerator and store the pickles for up to 1 month. You can taste them after 6 hours if patience is not happening, though the flavor gets stronger the longer they chill.
- For the best balance, wait about 3 or 5 days before opening the jar. At that point, the dill has softened a bit, the sweetness still comes through, and the cucumbers keep their snap. Originally published September 1, 2016.