Best Refrigerator Dill Pickles
Easy recipe - Refrigerator Dill Pickles – prepped and ready for the fridge in 10 minutes. Crisp, tangy, boldly delicious and 100% ZERO cooking. Small batch recipe.
Servings: 6
Calories:
Equipment
- Mason jars with lids
Ingredients
- 1 pound Kirby cucumbers can swap Persian
- 1 cup warm to hot tap water
- 1 ½ tablespoons kosher salt or sea salt not table salt
- 1/2 cup apple cider vinegar
- 2 teaspoons black peppercorns
- 2-3 large garlic cloves peeled and rough chopped
- 6-8 large dill sprigs chopped
- 2 pint size jars or 1 quart size jar
Instructions
- Wash the cucumbers. Cut into pickle chips, slices or spears. If you’re using gherkins you can leave them whole. NOTE: whole pickles will take a little longer to absorb the vinegar brine.
- Add cucumbers to the jar(s) but don’t pack too tight. You’ll need to leave a little space at the top for the brine.
- Smash garlic cloves and peel skin leaving them whole.To a 2 cup or larger glass measuring cup (or other container with a pour spout), combine vinegar, water, salt and peppercorns whisking well until salt is dissolved.
- Pour brine over the pickles and add 1-2 garlic cloves and a few dill sprigs. Secure lid and gently shake so the ingredients are distributed. NOTE: cucumber slices will not be completely submerged in the pickling brine at this point. As they sit in the fridge, the salt draws liquid from them.
- Transfer the pickles to the fridge. They're ready to eat in 3-5 hours – best after 24 hours' refrigeration.
Notes
If you make these pickles, be sure to leave a comment and ⭐⭐⭐⭐⭐ rating! This helps other people find the recipe easier.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg