Refrigerator Dill Pickles
No canning equipment or stove is needed to make these tangy pickles! The hardest part is waiting for them to brine.
Servings: 16
Ingredients
- 1 pound seedless cucumbers
- 2 cloves garlic crushed
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seed
- 2-3 sprigs fresh dill (about 1 tablespoon packed dill leaves)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon pickling salt or fine sea salt
- 2 teaspoons granulated sugar
Instructions
- Slice cucumbers and discard ends. Place the cucumbers into a quart jar (or two pint jars) along with the crushed garlic, peppercorns, and mustard seeds. Tuck the fresh dill into the sides of the jar.1 pound seedless cucumbers, 2 cloves garlic, 1 teaspoon black peppercorns, ½ teaspoon mustard seed, 2-3 sprigs fresh dill
- In a bowl or liquid measuring cup, combine the vinegar, water, salt, and sugar. Whisk until the salt and sugar are completely dissolved.1 cup distilled white vinegar, 1 cup water, 1 tablespoon pickling salt, 2 teaspoons granulated sugar
- Pour the brine over the cucumbers slowly, letting it fill in the cracks between the cucumbers. You should be able to use all of the brine.
- Cover tightly and place in the refrigerator. Let rest for at least 24 hours before eating, but preferably longer for better pickle flavor.
Notes
- Makes 1 quart
