Refrigerator Dill Pickles
No time for canning? You can still make pickles! This easy dill pickles recipe yields salty, sour, crunchy pickles that can be made in your refrigerator.
Servings 8 Servings
Calories 25kcal
Ingredients
Ingredients:
- 4 - 6 pickling Kirby cucumbers cut into spears or rounds
- 1/2 yellow onion thinly sliced
- 6 cloves garlic
- 6 sprigs fresh dill weed
- 1 cup water
- 1 cup distilled vinegar
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon mustard seeds
- 1/4 - 1/2 teaspoons crushed red pepper
Instructions
- Evenly divide cucumbers, onions, garlic and dill into two pint sized glass jars.
- In a small saucepan combine water, vinegar, kosher salt, sugar, black peppercorns, mustard seeds and crushed red pepper. Heat until sugar and salt dissolve.
- Pour brine over cucumbers in jar. Seal and refrigerate for at least 24 hours.
- Store sealed in refrigerator for up to a month.
Notes
Nutrition facts are for estimation purposes only.
Nutrition
Calories: 25kcal | Carbohydrates: 4.1g | Protein: 0.9g | Fat: 0.2g | Sodium: 876mg | Fiber: 0.9g | Sugar: 2g