Quick Refrigerator Dill Pickles
These quick and easy refrigerator pickles are fresh and crunchy, with just the right flavor of garlic and dill.
- 1 head garlic , all heads peeled
- 6 cups water
- 3 cups distilled white vinegar
- ¼ cup coarse salt
- 2 teaspoons dill seed
- 2 teaspoons mustard seed
- 2 teaspoons whole black pepper seeds
- 3 lbs kirby cucumbers , quartered
- 1 bunch fresh dill
Add garlic and water to a large pot and bring to a boil. Boil for 5 minutes.
Add vinegar and salt and heat until salt is dissolved. Remove from heat and set aside.
Divide sliced cucumbers, spices, and dill evenly between the 6 empty pint jars.
Scoop garlic out of the pot and add to the jars too.
Use a ladle to spoon hot vinegar mixture into each jar, filling them almost to the top.
Cover jars with lids and let cool. Store in fridge for at least 3 days before serving. Pickles will keep in the fridge for several weeks.
Recipe adapted from Mountain Mama Cooks.
- If you don't have kirby or "pickling cucumbers", other cucumber varieties will work too.
- You can also replace cucumbers and pickle other vegetables like carrots, green beans, cauliflower, etc. The rest of the recipe stays the same.
- This recipe makes 6 enough pickles to fill 6 pint jars, but you can use whatever size jars you'd like.
Calories: 68kcal, Carbohydrates: 8g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 4737mg, Potassium: 362mg, Fiber: 2g, Sugar: 3g, Vitamin A: 176IU, Vitamin C: 9mg, Calcium: 78mg, Iron: 1mg