Easy Refrigerator Pickles
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4.5
45 reviews
Excellent
Easy Refrigerator Pickles
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Make classic quick dill pickles.
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Ingredients
- 1 pickling cucumber
- 3 dill sprigs, fresh
- 1/2 cup white vinegar
- 1/2 cup water
- 1 teaspoon kosher salt or pickling salt
- 1 garlic minced, clove
- 1/2 teaspoon peppercorns
- pinch crushed red pepper optional
Instructions
- Make sure your jar is clean and wash the cucumber.
- Add the dill to the pickle jar.
- Slice the cucumber into rounds or spears, putting it in the jar as you cut it. Cut into rounds about 1/8" thick.
- In a small saucepan combine the vinegar, water, salt, garlic, peppercorns and crushed red pepper. Bring to a boil, stirring.
- After it boils let it boil for another minute, then take it off the heat.
- Carefully pour the hot brine into the jar, making sure the spices go in with it. If the brine doesn't cover the tops of the cucumbers top it off with hot water.
- Put the lid on the jar and let it come to room temperture. Then refrigerate.
- The pickles are ready to eat after 24 hours and will keep for 3-4 weeks.
Notes
- You can vary the spices or use a different type of vinegar like apple cider vinegar.
- If you don't have pickling cucumbers regular cucumbers will work, they will just not stay as crisp as pickling ones or look as pretty.
- This recipe is for one pint jar of dill pickles. You can easily make double, triple or quadruple it if you want more pickles.
Nutrition Information
Show Details
Serving
1g
Calories
7kcal
(0%)
Carbohydrates
1g
(0%)
Sodium
74mg
(3%)
Nutrition Facts
Serving: 1pint jar
Amount Per Serving
Calories 7 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 7kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 74mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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