Refrigerator Dill Pickles
Crisp garlic and dill spears packed in a hot vinegar brine and chilled for 24 hours, no canning needed.
Equipment
- Two 1 quart jars
- Saucepan
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 lb firm pickling cucumbers washed, blossom ends trimmed
- 2 cup water
- 2 cup distilled white vinegar 5 percent acidity
- 3 tbsp sugar
- 4 tsp pickling salt or 3 teaspoons fine sea salt
- 4 cloves garlic halved
- 2 stems fresh dill with flowers cut in half
- 2 tsp mustard seeds
- 1 tsp whole peppercorns
Instructions
Cooking
- Prep. Wash two quart jars. Trim the cucumber ends and cut into spears.
- Pack the jars. Divide the garlic, dill, mustard seeds, and peppercorns between the jars, then pack in the cucumbers.
- Make the brine. Boil the water, vinegar, sugar, and salt for 3 minutes, until dissolved.
- Fill. Pour the hot brine over the cucumbers, leaving 1/2 inch of space.
- Chill. Cool 30 minutes, cap, and refrigerate at least 24 hours.
Notes
Substitutions: Apple cider vinegar with 5 percent acidity works.
Tips: Use fresh cucumbers, trim the blossom ends, and keep the vinegar ratio.
Storage: Keep refrigerated. These pickles are not shelf stable and last a few weeks.