Easy Refrigerator Dill Pickles
Crispy, crunchy pickles that are easy-to-make, no canning required!
Servings 10 servings
Calories 42kcal
Equipment
- 3 mason jars
Ingredients
- 4 pounds pickling cucumbers
- 3-½ cups water
- 2 cups white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 6 cloves garlic sliced
- 1 ounces fresh dill
- 1 tablespoon whole black peppercorns
- ¼ teaspoon red pepper flakes
Instructions
- Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil and stir to disolve the sugar and salt. Remove from the heat and allow the brine to cool completely.
- Slice the pickling cucumbers, either into coins or spears.
- Fill half a large mason jar with sliced pickles then add 2 sliced garlic cloves, ⅓ of the dill, ⅓ of the peppercorns and a pinch of red pepper flakes.
- Fill the mason jar completely with more sliced pickles.
- Pour the cooled brine over the top until it is covering the pickles.
- Add the lid and repeat with the remaining jars.
- Place in the refrigerator for a minimum of 24 hours (this will give a real crunchy pickle - they will soften as you leave them in there longer).
Nutrition
Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 707mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg