Homemade Refrigerator Dill Pickles

No need for sterilizing of jars or special canning equipment. A couple of glass quart-size jars will do the trick right in your refrigerator. After 24 hours, you have crispy, delicious dill pickles.

Total Time

24hr 25min

5.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

1 1/4 cups

Distilled White Vinegar

•

3 Tbsp

Kosher Salt

•

2 Tbsp

Granulated Sugar

•

2 cups

Cold Water

•

8 3/4 cups

Kirby Cucumbers , halved

•

16 sprigs

Fresh Dill

•

2 Tbsp

Whole Coriander Seeds

•

1 tsp

Mustard Seeds

•

6 cloves

Garlic , peeled, halved

•

1/8 tsp

Crushed Red Pepper Flakes

Cooking Instructions

Combine the Distilled White Vinegar (1 1/4 cups) , Kosher Salt (3 Tbsp) , and Granulated Sugar (2 Tbsp) in a small non-reactive saucepan, such as stainless steel, glass or ceramic, over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the Water (2 cups) . Refrigerate the brine until ready to use.

Stuff the Kirby Cucumbers (8 3/4 cups) and Fresh Dill (16 sprigs) into two clean wide-mouth 1-quart glass jars. Add the Whole Coriander Seeds (2 Tbsp) , Mustard Seeds (1 tsp) , Garlic (6 cloves) , Crushed Red Pepper Flakes (1/8 tsp) , and chilled brine into the jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine completely covers the cucumbers.

Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

Nutrition Per Serving

CALORIES

170

FAT

1.5 g

PROTEIN

5.0 g

CARBS

39.0 g