Super Sour Fridge Pickles

So this recipe is super simple compared with how you’re “supposed to” make pickles. Sterilizing mason jars, monitering fermentation, packing jars tightly with pickles, and boiling things for certain amounts of time…. I just don’t have the patience. For fridge pickles, just pour brine over cucumbers in a tupperware and BOOM. PICKLES.


  • 250 grams snack cucumbers (about 8 tiny cucumbers)
  • 2 cups bottled water
  • 3/4 cup white vinegar
  • 1 clove peeled garlic
  • 1 tbsp salt
  • 1 tbsp peppercorns
  • 1 tbsp dried dill (or fresh)


Boil everything except cucumbers just until salt dissovles well. Let brine cool COMPLETELY. Slice cucumbers in half and pour the brine over the top in a tupperware or jar. Refridgerate. You should have pickles in two days, try to eat them within two weeks.



  • 80 calories
  • 0.3 (g) fat
  • 5.1 (g) carbs
  • 1.8 (g) protein


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