This Refrigerator Dill Pickles recipe produces wonderfully tangy cucumber pickles with a fraction of the effort of traditionally canned pickles. They are crisp and flavorful with an array of spices, perfect for serving alongside a sandwich or as part of a charcuterie board.
14ozpickling (Kirby) cucumberssliced or cut into spears
2-3teaspoonspickling spicea mix of mustard seeds, peppercorn, allspice, cloves, ginger, dill seed, bay leaves, red pepper flakes)
1teaspoondried dillor 1 tablespoon fresh dill
2bay leavesor grape leaves
1clovegarlic peeled
¾cupwhite vinegar
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Instructions
Start by combining the water and salt. Stir them together and let sit so the salt can dissolve while you prepare the remaining ingredients.
Prepare the cucumbers by washing and drying them. The cut off the blossom end. Now cut the beets into your desired shape. I like slices but spears are good too.
Fill the cucumber slices/spears into a quart-sized/1-liter glass jar along with the pickling spices, dill, bay leaves, and garlic clove.
Now pour in the vinegar and salt water. The cucumbers should be covered. If not, you can add a little more water.
Add a fermentation weight or tiny bowl on top to ensure the cucumbers stay submerged.
Close the lid and place the jar in the refrigerator. Leave the pickled refrigerated for 24 hours. Then they are ready to be enjoyed.
Stored refrigerated the pickled will last at least 3-4 weeks.
Notes
*I am giving a range to allow for taste differences. The pickles are 'safe' at either end of the range
Nutrition
Nutrition Facts
Refrigerator Dill Pickles Recipe
Serving Size
1 oz
Amount per Serving
Calories
7
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.003
g
Sodium
500
mg
21
%
Potassium
45
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.4
g
0
%
Protein
0.2
g
0
%
Vitamin A
27
IU
1
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Refrigerator Dill Pickles Recipe
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