5.0 from 18 votes
Quick Refrigerator Dill Pickles
This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable!
Prep Time
15 mins
Total Time
15 mins
Servings: 2 quarts
Calories: 288 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Basic Brine
- 1½ cups white vinegar sub white wine vinegar
- 1½ cups water
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Dill Pickles
- 6-8 small kirby cucumbers sliced ½ inch thick or into spears
- 1-2 Jalapeno peppers thinly sliced, optional*
- 2 cloves garlic thinly sliced
- 6 prigs fresh dill
- 1 tablespoon coriander seed
- 1 teaspoon mustard seed
- ½ teaspoon black peppercorns
Notes
- For spicy pickles, don't skip the jalapeños!
- Make sure the brine has cooled slightly before pouring over the pickles. It can still be warm, but should not be boiling hot.
- Adjust the salt, sugar, vinegar and spices to suit your taste!
- Swap out the cucumbers for zucchini, peppers, green beans, cauliflower or your favorite vegetable instead!
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
3522mg
(147%)
Potassium
1361mg
(39%)
Fiber
8g
(32%)
Sugar
38g
(76%)
Vitamin A
893IU
(18%)
Vitamin C
34mg
(38%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3522mg | 147% |
| Potassium | 1361mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 38g | 76% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 34mg | 38% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.