Refrigerator Dill Pickles

Print Recipe

5 from 1 vote

Slice, brine and chill. Our favorite refrigerator dills. So good, you may never buy them from the store again.

Prep Time5

Cook Time0

Inactive Time2

Course: Snack

Cuisine: American

Keyword: dill, pickles, quick, refrigerator

Servings: servings

Calories: 26kcal

Cost: $6

Equipment

32oz Mason Jars and lids

Ingredients

In the Jars

2 English cucumbers sliced or cut into spears
2 sprigs dill

For the Brine

3/4 C water
3/4 C white vinegar
1/2 tbsp kosher salt
1/2 tbsp sugar
2 tsp mustard seed
1/2 tsp red pepper flake
6 cloves garlic
1 cup ice

Instructions

In a saucepan, combine water, vinegar, mustard seed, garlic, red pepper flake, salt and sugar. Bring to a simmer.
Meanwhile, slice or cut cucumber into spears. Divide evenly between 2-3 mason jars.
Add a large sprig of dill to each jar. There is no method to the madness, add as much as you can fit.
Remove brine from heat. Carefully add in ice to bring down tempurature. Poor brine equally into mason jars. Should just cover cucumbers. Screw on lid. Shake.
Store cucumber and brine for 48 hours in refrigerator, until you have some yummy pickles.
Best to eat within 2 weeks, but will keep up to 1 month.

Notes

The cloves of garlic may oxidize and turn a bluish green. This will do nothing to the taste or safety of the pickles. You can discard, or not use garlic if it bothers you.

Nutrition