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Spicy Garlic Pickles

Quick refrigerator pickles with garlic, dill, onion and red pepper flakes in a hot vinegar brine. Ready overnight, no canning needed.
Course Side Dish
Cuisine Canning, Pickling
Keyword canning, cucumbers, garlic, pickling, red pepper flakes
Prep Time 10 minutes
Cook Time 10 minutes
Pickling Time 1 day
Total Time 1 day 20 minutes
Servings 12 people
Calories 15kcal
Author Feed Your Soul Too

Ingredients

  • 3 Whole Cucumbers sliced thinly
  • 4 Whole Garlic cloves crushed
  • 1 Whole Medium Yellow Onion big diced
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Kosher Salt
  • 1 Tsp Red Pepper Flakes
  • 2 Tsp Dill weed
  • 1 Cup White wine vinegar
  • 2 Cups Water

Instructions

  • Pack the cucumber slices and onion into 2 mason jars, one large and one small.
  • Divide the garlic, black pepper, red pepper flakes and dill between the jars, about two-thirds in the large jar and one-third in the small.
  • In a small saucepan, combine the water, vinegar and salt. Bring to a low boil and cook until the salt dissolves.
  • Pour the hot liquid into the jars to cover the cucumbers. Seal the jars.
  • Let cool, then refrigerate overnight. Serve and enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g