These easy refrigerator pickles only take 10 minutes to prepare and are crunchy, tangy and super delicious! Perfect on burgers, with hot dogs or just as a snack, they are a great way to use up gherkins and cucumbers from the garden!
Gherkins or cucumbers (enough to fill 2x 500ml or pint jars - for me this was 3 jumbo gherkins)
2fresh dill sprigs
2peeled cloves garlic(optional)
1teaspoonyellow mustard seeds
Wash the gherkins or cucumbers and cut off the ends. Slice into spears, rings or if you have gherkins small enough to fit in the jars, leave them whole. Pack into the jars and add a sprig of fresh dill and 1 peeled garlic clove to each jar.
Add all remaining ingredients to a small saucepan and bring to the boil so that the sugar dissolves. Remove from heat and allow to cool for 5 minutes before pouring over the gherkins or cucumbers. If you need slightly more liquid, top up with either water or vinegar.
Place lids on the jars and put in the fridge. Pickles will be ready to eat in 24 hours but will continue to improve in flavour over the next few days. Pickles will keep in the fridge for at least 2 months before they lose their crispiness.