Quick Refrigerator Dill Pickles
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Quick Refrigerator Dill Pickles
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 1- pint wide-mouth mason jars with lids
- 2 lb cucumber ends removed and quartered into spears, small
- 8 cloves garlic
- 4 dill handfuls; fresh
- 2 tbsp coriander seeds
- 2 tbsp black peppercorns whole
- 4 Chili pepper small
- 2 tbsp sugar
- 2 tbsp kosher salt
- 1 ⅓ cup white vinegar
- 2 cups water
Instructions
- Wash four mason jars and lids in hot soapy water, rinse and dry.
- Cut the ends off the cucumbers then quarter them lengthwise.
- Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.
- In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.
- In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
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