Best Refrigerator Dill Pickles
5 Minute Refrigerator Dill Pickles - NO cooking required. Just prep and refrigerate.
Servings: 6
Calories:
Equipment
- Mason jars
Ingredients
- 2 cups sliced cucumbers
- 1 cup warm to room temp water
- 1 ½ tablespoons kosher or sea salt not table salt
- 1/3 cup apple cider vinegar
- 2 teaspoons black peppercorns
- 2 large garlic cloves peeled and rough chopped
- 6-8 large dill sprigs chopped
- 1 pint size jar or divide in smaller jars
Instructions
- Slice the pickles and add them to the jar (can leave baby/gherkins whole).
- Add water, salt, vinegar, peppercorns, garlic and dill. Secure the lid then gently shake so the ingredients are distributed. NOTE: the liquid won't cover the pickles are this point. The salt will draw liquid from the cucumbers when refrigerated.
- Transfer the pickles to the fridge. Shake a couple of times over the next 2-3 hours.
- Pickles are ready to eat in 5 hours - best after refrigerating 24 hours.
Notes
Pickles will keep in the fridge up to 3 weeks before they start getting soft.
Use fresh dill - dried won't give you the best flavor.
Can I reuse the pickling liquid? Absolutely! Add more cucumber to it and refrigerate OR use is as a brine for chicken - yum!
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