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Refrigerator Dill Pickles

Crisp Refrigerator Dill Pickles Ready in Just 30 Minutes

These Refrigerator Dill Pickles are a quick and delicious snack, ready in just 30 minutes and perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 jars
Course: Appetizers
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup White Vinegar Adds the essential tangy flavor for pickling while helping with preservation.
  • 1 cup Water Balances the brine's flavor, ensuring that your pickles aren't too salty.
  • 2 tbsp Kosher Salt Enhances the taste and keeps the brine clear; avoid using table salt for best results.
  • 1 tbsp Sugar Softens the vinegar's acidity, creating a balanced and nuanced flavor profile.
For the Pickles
  • 4 cups Cucumbers Kirby cucumbers are ideal for crunchiness; slice English cucumbers as a substitute if needed.
  • 4 sprigs Dill Sprigs Infuse a fresh herbal sweetness that defines these refrigerator dill pickles.
  • 4 cloves Garlic Cloves Smashed cloves give a mellow, aromatic touch without overpowering the pickles.
  • 1 tbsp Black Peppercorns Add a gentle warmth without stealing the show from the dill.
  • 1 tsp Red Pepper Flakes Optional, add for a spicy kick.

Equipment

  • medium saucepan
  • Quart-sized jars
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Start by slicing your cucumbers into rounds or spears, then place them in a large bowl filled with ice water. Let the cucumbers soak for 30 minutes to ensure they stay nice and crunchy.
  2. In a medium saucepan, combine equal parts white vinegar and water, along with kosher salt and sugar. Heat the mixture over medium heat, stirring gently until the salt and sugar are fully dissolved, but do not bring it to a boil.
  3. While the brine cools, prepare clean, quart-sized jars. Begin stacking the jars with fresh dill sprigs, smashed garlic cloves, and black peppercorns.
  4. Once the cucumbers have soaked and the brine has cooled to room temperature, drain the cucumbers and pack them tightly into the prepared jars.
  5. Pour the cooled brine carefully into each jar, making sure the cucumbers are fully submerged. Seal the jars with their lids and give them a gentle shake to mix in the spices.
  6. Place the jars in the refrigerator and allow them to chill for at least 30 minutes. For the best flavor, let the refrigerator dill pickles sit for a few hours or even overnight.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 6gSodium: 280mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 1mg

Notes

Enjoy these refrigerator dill pickles straight from the jar or as a crunchy complement to your meals. They are best consumed within two weeks but can last up to a month if stored properly.

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