What do you all add to your refrigerator pickles? Outside of vinegar, sugar, and onions. What do you like to add to give it a more complex flavor?

** 2cups water, 1cup vinegar worked well. KAC 2022-06-30

Quick Dill Pickles

Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots. Makes 12 pickles Total time: 15 minutes + draining and chilling

SPRINKLE:

Kosher or pickling salt

6 Kirby or small cucumbers, trimmed and halved

8 sprigs fresh dill

1 jalapeño, sliced

BOIL:

2 cups water

1 cup distilled white vinegar

1/2 cup slivered onion

6 cloves garlic

4 tsp. kosher salt

1 Tbsp. dill seeds, toasted

2 tsp. black peppercorns

2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20–30 minutes.

Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock, or glass bowl with dill sprigs and jalapeño.

Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes.

Pour mixture over cucumbers; let cool to room temperature.

Cover container and chill until cold. Refrigerate pickles up to 1 month.

This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator.

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white vinegar, or apple cider vinegar

• In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
• Boil 2 or 3 cups of water in a kettle. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

How To Make Pickles

This recipe really could not be more simple…

• Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

• In a small saucepot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve.

• Cool the brine down to warm, and fill the jar so everything is covered with brine.

• Close the lid tightly and refrigerate for 24 hours before eating.

I use the small pickling cucumbers with the thick bumpy skin. They hold up well and stay crunchy. It doesn’t take too many cucumbers to fill a jar either; I was able to fit three 4-inch long sliced cucumbers in a pint-sized jar.