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SideChef
Recipes
Dairy-Free
Homemade Refrigerator Dill Pickles
Recipe

10 INGREDIENTS • 3 STEPS • 1DAY 25MINS

Homemade Refrigerator Dill Pickles

5
1 rating
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
1DAY 25MINS
Total Time
$4.61
Cost Per Serving
Ingredients
Servings
2
US / Metric
Distilled White Vinegar
1 1/4 cups
Distilled White Vinegar
5% acidity
Kosher Salt
3 Tbsp
Kosher Salt
Granulated Sugar
2 Tbsp
Granulated Sugar
Water
2 cups
Cold Water
Kirby Cucumber
8 3/4 cups
Kirby Cucumbers, halved
Fresh Dill
16 sprigs
Fresh Dill
Whole Coriander Seeds
2 Tbsp
Whole Coriander Seeds
Mustard Seeds
1 tsp
Mustard Seeds
Garlic
6 cloves
Garlic, peeled, halved
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
add more if desired
Nutrition Per Serving
VIEW ALL
Calories
170
Fat
1.5 g
Protein
5.0 g
Carbs
39.0 g
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Homemade Refrigerator Dill Pickles
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
step 3 Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
Tags
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Dairy-Free
Gluten-Free
BBQ
Lunch
Snack
Shellfish-Free
Vegan
Vegetarian
Side Dish
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