These quick and easy refrigerator pickles are super simple to make, healthy and satisfying, and filled to the brim with rich, spicy flavors! Gluten-free, vegan, refined sugar-free, too!
- 3 pickling cucumbers sliced length-wise into 4 spears each
- 4 garlic cloves peeled & smashed
- 1/4 teaspoon red chili flakes
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1 1/4 teaspoon sea salt or pink salt
- 1 teaspoon coconut sugar
Slice the cucumbers and smash the garlic.
Place the garlic in the bottom of a pint-sized jar.
Pack the cucumbers (vertically) into the jar on top of the garlic. You want to place them so they are snugly fit and will not rise when brine is added.
Sprinkle chili flakes into the jar.
In a sauce pan over low heat combine water, vinegar, salt and sugar.
Heat, while stirring, just until salt and sugar are dissolved.
Pour this brine over your packed cucumbers in the jar until they are just covered.
Let sit uncovered for 10-15 minutes, or until jar is only slightly warm to touch.
Screw a lid on tightly and place in the refrigerator for at least 24 hours before serving.
Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!
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Serving: 1spear | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg