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SideChef
Recipes
Dairy-Free
Homemade Refrigerator Dill Pickles

10 INGREDIENTS • 3 STEPS • 1DAY 25MINS

Homemade Refrigerator Dill Pickles

Recipe
5.0
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
as needed
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 (as needed), 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 (as needed), 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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