Refrigerator Dill Pickles
Crisp, tangy, fresh dill pickles in no time
Equipment
- 2 16-ounce jars with lids
Ingredients
- 1 pound pickling cucumbers
- 4 sprigs fresh dill
- 4 cloves garlic
- 1 cup water
- 1 cup vinegar white or apple cider
- 1 tbsp sugar up to 1/4 cup
- 2 tbsp kosher salt
- 1/2 tsp whole peppercorns
- ½ tsp dill seeds
- 1 tsp red pepper flakes
- 1 tsp mustard seeds
- 1 tsp celery seeds
Instructions
- Wash and cut your cucumbers into spears or circles; this is your choice for how you like your pickles.
- Place your cucumbers in a colander and cover with 2 tbsp kosher salt; rub the salt all around to make sure all the cucumbers have salt on them.
- Set the colander over a bowl or in the sink for one hour.
- Rinse with cool water for about two minutes and let sit in the colander while you make the brine and get the jars ready.
- In a saucepan, bring the water, vinegar, 1 tbsp salt, sugar, peppercorns, dill seeds, mustard seeds, celery seeds, and red pepper flakes to a boil.
- Turn off the heat and let sit for 10 minutes before you pour over your cucumbers.
- Smash the garlic cloves with the side of your knife, remove the skins and place the cloves in your jars.
- Add the fresh dill to the jars, 2 to 3 sprigs per jar.
- Pack the jars with your cucumbers.
- Pour the brine over and let come to room temperature.
- Place the lid on and place them in the refrigerator.
- These pickles with last up to 6 six months in the fridge.
Tried this recipe?Let us know how it was!