Sunshine Pickles
Brighten up your pantry with this quick and easy recipe for Sunshine Pickles—a vibrant, no-cook refrigerator pickle that bursts with tangy-sweet flavor and a hint of spice. Made with crisp Kirby or Persian cucumbers, aromatic garlic, fresh dill, and a touch of mustard seeds, these pickles are steeped in a perfectly balanced brine of vinegar, water, sugar, and kosher salt. Customize the heat with optional red pepper flakes for an extra kick. Ready to prep in just 15 minutes, these homemade pickles develop their signature crunch and zest after a quick 24-hour marination in the fridge. Perfect as a snack, sandwich topper, or zesty side dish, Sunshine Pickles bring a taste of summer to your table year-round. Plus, they stay fresh for up to two weeks, making them an ideal make-ahead recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cucumber (kirby or Persian, sliced into rounds or spears)
- 1 cup White vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic cloves (peeled and smashed)
- 2 tablespoons Fresh dill (roughly chopped or sprigs)
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red pepper flakes (optional, for heat)
Instructions
Wash the cucumbers thoroughly and slice them into rounds or spears, depending on your preference.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat and let cool slightly.
In a clean quart-sized jar (or two pint-sized jars), place the smashed garlic cloves, fresh dill, mustard seeds, and red pepper flakes (if using).
Pack the cucumber slices or spears tightly into the jar(s), leaving a little room at the top.
Carefully pour the warm vinegar mixture into the jar(s), completely submerging the cucumbers. If needed, press the cucumbers down with a spoon or use a jar weight to ensure they stay under the liquid.
Seal the jar(s) with a lid and let them cool to room temperature. Once cooled, place the jar(s) in the refrigerator.
Allow the pickles to marinate for at least 24 hours before enjoying, though the flavor will deepen after 48 hours.
Store the pickles in the refrigerator for up to 2 weeks. Always use clean utensils to retrieve pickles to maintain freshness.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 37.6 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
