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Quick Dill Refrigerator Pickles


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 min
  • Cook Time: 1 min
  • Total Time: 6 minutes
  • Yield: 2 cups of pickles 1x

Description

Quick Dill Refrigerator Pickles are made with fresh cucumbers and a homemade brine. You won’t believe how crunchy and perfect these homemade pickles are.


Scale

Ingredients

  • 2 medium or 5-6 small cucumbers (Kirby are great), about 2 cups.
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper corns
  • 2 teaspoons whole yellow mustard seed
  • 24 sprigs fresh dill or 1 tablespoon dried dill weed
  • 12 cloves garlic, halved, optional

Instructions

  1. Prepare the cucumbers by slicing them how you like, spears or rounds both work great. Place them in a glass mason jar or a bowl.
  2. In a medium pan, add the water, vinegar, salt, peppercorns, whole mustard seed, dill, and garlic if using. Stir to combine.
  3. Over medium-high heat, bring the mixture to a boil and boil for one minute. Remove from the heat and pour the mixture over the prepared cucumbers.
  4. Let the cucumbers and vinegar mixture rest in the fridge for at least 30 minutes (though overnight is great, too) before enjoying.
  5. Keep pickles in the fridge, submerged in the brine, for up to a week.

Notes

  • You can substitute the peppercorns and whole mustard seed for pickling spice (here’s my homemade pickling spice recipe) if you like. Use a generous tablespoon of pickling spice for this recipe.
  • If using table salt, use a scant tablespoon (about 2 1/2 teaspoons).
  • Category: Snacks
  • Method: Brine
  • Cuisine: American
Nutrition Information: YIELD: 5 SERVING SIZE: 6 pieces
Amount Per Serving: Calories: 22.6 Fat: 4g Cholesterol: 0mg Sodium: 1,399.8mg Carbohydrates: 2.7g Sugars: 8g Protein: 7g Vitamin A: 2.9µg Vitamin C: 1.5mg

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