Refrigerator Dill Pickles
Summertime refrigerated dill pickles are crisp and refreshing, perfect for hot weather. Chilled to perfection, each pickle offers a satisfying crunch, with a tangy and slightly salty flavor profile. They pair nicely with sandwiches, burgers, or on their own as a rereshing snack. They're incredibly easy to make and require no sterilizing jars or special equipment, so in no time, you'll have homemade pickles ready to enjoy all summer long.
Prep time: 15 minutes
Cook time: 5-8
Yields: 2 quarts
Ingredients
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt or kosher salt, (do not use table salt)
- 2 tablespoons white sugar
- 2 pounds pickling cucumbers (kirby cucumbers), sliced into halves or spears (you can also cut them into round slices)
- 6-8 garlic cloves (Divide: 3-4 cloves per mason jar)
- 2 tablespoons mustard seed (Divide: 1 tablespoon per mason jar)
- 1/2 teaspoon peppercorns (Divide: 1/4 teaspoon per mason jar)
- 2 tablespoon dried dill weed, or 2 heads fresh dill (Divide: 1 tablespoon per mason jar)
- 1/2 teaspoon red pepper flakes (Divide: 1/4 teaspoon per mason jar)
Directions
- In a medium sized pot, stir the vinegar, water, salt, and sugar. Bring to a boil. Remove from the heat and allow to cool a bit while you prepare the jars.
- Stuff the cucumber spears into two 1-quart sized mason jars. Add, garlic cloves, mustard seeds, peppercorns, dried dill, and red pepper flakes. Be sure to divide the spices between the two jars you have prepared.
- Pour the vinegar mixture over the cucumbers, filling the jar to cover the cucumbers.
- Seal the container with a lid and refrigerate for at least 24-48 hours before serving. Pickles will keep in the refrigerator for up to two months as long as you keep the pickles fully immersed in the brine.
Tips & Hints
- Add onions, peppers, or even jalapeños to your pickles for added flavor and color.