Refrigerator Dill Pickles Recipe
Refrigerator Dill Pickles are easy to make, and no canning is required. All you need are some pantry staples and pickling cucumbers.
Servings 64 spears
Calories 6kcal
Ingredients
- 6-8 pickling cucumbers like kirby - you'll need 6 larger or 8 medium
Pickling Spices
- 2 teaspoons black peppercorns
- 2 teaspoons dried dill
- 1 teaspoon dried minced garlic
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon red pepper flakes
Pickling Brine
- 2 cups water
- 2 cups vinegar 5% acidity
- 2 tablespoons pickling salt
- 1-2 teaspoons sugar use 1/2 - 3/4 cup of sugar for sweet pickles
Instructions
- Wash the cucumbers thoroughly slice off the ends and cut into slices or spears. Place the cucumbers snugly into 2 clean pint-sized mason jars. Add equal amounts of the pickling spices to 4 jars.
- In a saucepan, combine water, vinegar, pickling salt, and sugar. Bring to a boil and let it boil for 2 minutes. After 2 minutes remove from the heat.
- Carefully pour the brine into the jars, leaving 1/2 inch of space at the top. Place the lids onto the jars.
- Place the jars in the refrigerator and let the flavors develop for 1-2 days. Enjoy within 2 weeks.
Notes
The sodium will vary on how much brine is consumed with the pickle, the pickles will only absorb so much.
This pickle recipe is designed for refrigerator pickles only, not canning.
Nutrition
Serving: 1spear | Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 219mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg