Quick Refrigerator Dill Pickles
These quick and easy refrigerator pickles are fresh and crunchy, with just the right flavor of garlic and dill.
Ingredients
- 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 or "pickling cucumbers" , cleaned and sliced or quartered into spears
- 1 bunch fresh dill
Equipment
Instructions
- 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. Each jar should be even with amount of cucumbers and spices.
- 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 1-2 days before serving. Pickles will keep in the fridge for up to several months.
Notes
- If you don't have kirby or "pickling cucumbers", other cucumber varieties will work too. They just may not have the most ideal crisp texture.
- 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 enough pickles to fill 6 pint jars, but you can use whatever size jars you'd like. Glass storage containers are ideal because they are non-porous and won't leach chemicals like plastic can.
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
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