Refrigerator Dill Pickles
Refrigerator Dill Pickles - How to make pickles without canning or special equipment. These easy homemade pickles turn everyday cucumbers into zesty, delicious sandwich condiments and chilled snacks!
Servings 16 1/4 cup servings
Calories 12kcal
Ingredients
For the brine (yield 2 cups)
- 1 cup White Vinegar
- 1 cup Water
- 1 tsp Kosher Salt
- 2 tsp Sugar
For the pickles (yield 4 cups)
- 1 lb. Cucumbers washed
- 3 sprigs Fresh Dill
- 1/4 Sweet Onion sliced
- 3 cloves Garlic
- 1 tsp Whole Black Peppercorn
- 1/8 tsp Yellow Mustard Seed
Instructions
To make the brine:
- In a 2-quart sauce pan, combine VINEGAR, WATER, SALT, and SUGAR. Heat over medium heat until dissolved, stirring as needed. Set aside to cool completely.
To make dill pickles:
- In a 1 quart jar, layer in the CUCUMBERS, DILL, ONION, GARLIC, PEPPERCORNS, and MUSTARD SEED.
- Add brine, filling the jar to the very top. The ingredients need to sit under the brine.
- Cover tightly and refrigerate a minimum of 24 hours up to 30 days.
Notes
Refrigerator Dill Pickles ADD-INS:
- Jalapeños, Serrano Pepper, or crushed red pepper (for spicy dill pickles)
- Other vegetables like cauliflower, carrots, or red onions
- Other spices like bay leaf, whole clove, coriander, or cinnamon stick
- Packaged pickling spice (simply omit the peppercorn and mustard seed from this recipe)
- On Pulled Pork Sliders
- On your favorite burger or deli sandwich
- As a chilled, low calorie snack
- Vegan Veggie Sandwich recipe
- Chickpea Salad Sandwich recipe
- use homemade pickles for my BEST Potato Salad recipe
Nutrition
Serving: 0.25cup | Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg