Quick & Easy Refrigerator Dill Pickles
Nothing beats the crunch of a homemade pickle, especially when they're made with fresh cucumbers straight from the garden. These dill and garlic-infused pickles are bursting with flavor thanks to a zesty blend of ingredients. With just a few simple steps, you'll have a jar of delicious homemade pickles ready to elevate any meal or snack.
— Constant Cookbook
Ingredients
- 2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
- 16 sprigs fresh dill, divided
- 4 garlic cloves, smashed, divided
- 4 teaspoons black peppercorns, divided
- 4 pinches red pepper flakes, divided
- :
- 4 cups water
- 8 tablespoons white vinegar
- 3 tablespoons kosher salt
Instructions
- Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.
- Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.
- In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.
- Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.
Prep Time
PT20M
Yield
4 pints of pickles
Nutrition
- Calories: 41 kcal
- Carbohydrate Content: 7 g
- Protein Content: 1 g
- Sodium Content: 1765 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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