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Refrigerator Dill Pickles

Crispy Refrigerator Dill Pickles That You’ll Crave!

Crispy Refrigerator Dill Pickles made easy! Perfect for snacks, sandwiches, and charcuterie boards.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 pickles
Course: Snacks
Cuisine: American
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 medium Kirby Cucumbers Ensure maximum crunch; avoid English cucumbers.
  • 4 cloves Garlic Can be used whole for milder taste.
  • 1 bunch Fresh Dill Dill seed is a substitute if fresh isn't available.
  • 2 tablespoons Mustard Seeds Omit if desired.
For the Brine
  • 1 cup White Distilled Vinegar Do not swap for flavored vinegar.
  • 1 cup Filtered Water Tap water is acceptable.
  • 2 tablespoons Kosher Salt Stick with kosher salt.
  • 2 tablespoons Granulated Sugar Increase for a sweeter pickle option.

Equipment

  • medium saucepan
  • 32-ounce Mason jars
  • clean utensils

Method
 

Step-by-Step Instructions
  1. Wash the Kirby cucumbers under cool running water. Slice a thin sliver off the blossom end and cut into uniform shapes.
  2. Combine vinegar, water, salt, and sugar in a saucepan. Heat over medium, stirring until dissolved.
  3. Distribute smashed garlic, dill, and mustard seeds into jars. Pack cucumber slices tightly, leaving ½ inch of headspace.
  4. Pour hot brine over cucumbers until submerged. Seal jars tightly with lids.
  5. Cool jars to room temperature for about 30 minutes to 1 hour, then refrigerate for 24 to 48 hours before enjoying.
  6. Use a clean utensil to scoop out pickles as needed.

Nutrition

Serving: 1pickleCalories: 25kcalCarbohydrates: 5gSodium: 300mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.3mg

Notes

Allow pickles to marinate for at least 24 hours for the best flavor. Keep in the fridge for 4 to 6 weeks.

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