Instant Pot Refrigerator Pickles

🧂 Ingredients

• 1 ¼ cup white vinegar

  5-8% acidity
• 3 tablespoons kosher or pickling salt
• 2 tablespoons white granulated sugar
• 2 cups cold water
• 6 mini cucumbers

  about 1 ½ - 2 pounds
• 2-3 garlic cloves

  trimmed and peeled
• 1 teaspoon mustard seeds
• 1 teaspoon pickling spice
• 6-8 sprigs of fresh dill weed

Instructions

• 1 Add the vinegar and kosher salt to the inner pot of an Instant Pot.
• 2 Whisk well to dissolve the salt.
• 3 Set the Instant Pot to "boil" by using the yogurt setting OR cook on manual
  pressure for 2 minutes.
• 4 Once the timer has beeped, indicating the Instant Pot has finished the cooking
  time, hit the cancel button. Use a long spoon to move the valve to "venting" and
  allow the pressure to manually release.
• 5 Once the pin drops, indicating the pressure is completely released, carefully
  open the lid.
• 6 Add the sugar to the hot liquid and whisk well to dissolve the sugar into the
  brine.
• 7 Pour in 2 cups of cold water and whisk again. Pour the contents of the Instant
  Pot into a heat safe glass bowl and chill in the fridge while you prepare the
  rest of the ingredients.
• 8 Add the mustard seeds, pickling spice, and garlic cloves to the bottom of a
  clean wide mouth glass jar. A like to use the stout quart sized ones from Ikea
  with the swing top lid, but you can use anything you have on hand.
• 9 Add in a few sprigs of fresh dill weed.
• 10 Trim your cucumbers to size by removing the blossom ends and testing them
  against the size of the jar. Cut them so that they will be 1-1 ½ inches below
  the top of the jar when standing upright. Then, quarter each cucumber into
  spears.
• 11 Fit the spears tightly into the jar. They should be firm, but not packed so
  tightly you can't pull them out easily.
• 12 Add the remaining dill sprigs and tuck them into the cucumber spears so they
  don't rise when you pour in the brine.
• 13 Transfer your chilled brine to a glass measuring cup and pour the brine into the
  cucumber spear packed jar. Use a butter knife to remove any air bubbles that
  appear. The brine should fully cover the cucumber spears.
• 14 Place the lid on the jar and seal so it is airtight. Move to your refrigerator.
  Let rest for at least 3 days before eating, and use within one month of
  preparation.

Nutrition Info