You're going to love these easy refrigerator dill pickles! You can make your own homemade dill pickles in less than fifteen minutes, no canning necessary!
Prepare brine: in large measuring cup or bowl, mix boiling water, vinegar, salt, sugar, and red pepper flakes.
Place cucumber spears into clean jars, packing tightly. Add dill sprigs and peppercorns.
Pour brine into jars, over cucumbers, to ¼ inch of top of jar. Cover jars with lids, let cool to room temperature. Put into refrigerator for at least 1 hour, and up to 2 weeks.
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Notes
Salad cucumbers are roughly 5 inches long and 1 1/2 inches in diameter. You can also use English, Persian, or hothouse cucumbers.
You can use any combination of glass jars or put all the pickles in one quart size jar. It’s important that the jars are glass, have a lid that fits tightly, and are cleaned and rinsed thoroughly. You could use recycled jars with wide mouths if you want.
If you prefer, cut cucumbers into sliced rounds instead of spears.
Flavor variations: Add whole seeds, such as coriander, cumin, celery, mustard, and/or garlic cloves to the jars. Be creative and have some fun!