Spicy dill refrigerator pickles are easy to make at home - no canning equipment required. They make the perfect topping for your next burger on the grill!
In two pint size jars, add fresh dill, peppercorns, and red pepper flakes. Then, pack jars tightly with sliced cucumbers and set aside.
In a bowl, add water, vinegar, and salt. Stir until salt is dissolved. Pour into jars to completely submerge cucumbers. Any remaining brine can be discarded.
Tightly seal, gently shake to disperse ingredients, and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.
Notes
Any cucumbers can be pickled. Pickling cucumbers produce a firmer pickle, and slicing/English cucumbers produce a softer pickle.
Your refrigerator pickles need to be stored in the refrigerator. Since they are not canned, they are not shelf-stable and need to be refrigerated.
The cucumbers need 2 days to pickle in the brine before enjoying. They are edible immediately, but need at least 2 days of rest for best results.
*As written, this will produce a medium heat pickle. For spicier pickles, double the amount of red pepper flakes, and for a mild dill pickle, use half as much.