It seems like every year, someone is telling us that pickles are all the rage. We’d like to argue that they’re not a trend—they’re a mainstay. Lucky for you, they’re also super easy to make at home. Take this recipe for refrigerator pickles as an example: It comes together in ten minutes, max, and you don’t even have to turn on the stove.
We made ours “swicy” (aka sweet and spicy) because we can’t get enough of the flavor combination, but feel free to customize your cukes as you please. You can omit the sweetener and pepper flakes for a classic dill pickle, leave the pepper flakes for a spicy version and swap in any herbs or spices you like. Pickle your own adventure, ya know?
2 mini cucumbers, sliced
2 sprigs fresh dill, chopped
1 garlic clove, sliced
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon crushed red pepper flakes
½ teaspoon mustard seeds
½ cup water
1 tablespoon honey
½ cup white vinegar
2 teaspoons kosher salt
1. Place the cucumber slices, garlic and dill in a jar or another airtight container with a lid, preferably one that can hold at least 8 ounces. Add the bay leaf, peppercorns, crushed red pepper flakes and mustard seeds.
2. In a liquid measuring cup, stir together the water, honey, vinegar and salt until dissolved. Pour over the cucumbers. Refrigerate until ready to serve, at least 4 hours and ideally overnight.