Spicy Garlic Dill Refrigerator Pickles
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Spicy Garlic Dill Refrigerator Pickles
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These crisp and flavorful refrigerator cucumber pickles are made with fresh dill, pungent garlic, whole spices and a few red Thai chiles for added spice. No canning required!
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Ingredients
- 1 pound pickling cucumbers blossom ends removed and cut into spears or chips, about 4 small
- 1 handful dill 4-6 sprigs, fresh
- 4 garlic smashed, large cloves
- 4 Thai chiles stems removed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander seed
- 1 cup white vinegar
- 1 cup water filtered
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
Instructions
- Wash jars and lids in very hot water to sanitize.
- Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.
- Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).
- Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.
- Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.
- Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.
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