4.8 from 12 votes
Easy Refrigerator Dill Pickles
I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It's ridiculous. Dill pickles, baby. Dill pickles all the way.
Prep Time
5 mins
Cook Time
2 d
Total Time
2 d 5 mins
Servings: 8 servings
Calories: 43 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 pounds kirby cucumbers
- 1 1/2 cups white vinegar
- 1/8 cup sugar
- 4 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 2 cups hot water
- 1 cup chopped fresh dill
- 1/4 teaspoon red pepper flakes
- 5 garlic cloves peeled and crushed
Instructions
- Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
- Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
- In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
- Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
- Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
- Store in the fridge.
Cup of Yum
Nutrition Information
Calories
43kcal
(2%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Sodium
1174mg
(49%)
Potassium
210mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
555IU
(11%)
Vitamin C
9.2mg
(10%)
Calcium
38mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 43
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Sodium | 1174mg | 49% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.