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Garlic and Dill 24-Hour Refrigerator Pickles

Garlic and Dill 24-Hour Refrigerator Pickles You’ll Love

Quick and easy Garlic and Dill 24-Hour Refrigerator Pickles, perfect for snacks or as a zesty side dish.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 1 day
Total Time 1 day 40 minutes
Servings: 4 pint jars
Course: Snacks
Cuisine: American
Calories: 11
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 medium Cucumbers Ideally Kirby for crunch.
  • 2 cloves Garlic Peeled and lightly crushed.
  • 1/2 teaspoon Mustard Seeds Can be omitted.
  • 1/2 teaspoon Black Peppercorns
  • 1 tablespoon Fresh Dill Chopped; substitute with dried if fresh is not available.
For the Brine
  • 1 cup White Distilled Vinegar Use 5% acidity minimum.
  • 1 cup Water
  • 3/4 cup Sugar Can be reduced for less sweetness.
  • 2 tablespoons Kosher Salt Avoid iodized salt.

Equipment

  • Pint-sized mason jars
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Wash cucumbers thoroughly and slice them into spears or rounds, about ¼ inch thick.
  2. Pack cucumber slices tightly into two pint-sized jars, dividing evenly and adding garlic, mustard seeds, black peppercorns, and dill.
  3. In a saucepan, combine vinegar, water, sugar, and kosher salt. Bring to a boil, stirring until dissolved.
  4. Pour the hot brine over the packed cucumbers, ensuring they are fully submerged.
  5. Allow jars to cool for 30 minutes at room temperature, then seal and refrigerate for at least 24 hours.

Nutrition

Serving: 1pickle spearCalories: 11kcalCarbohydrates: 3gSodium: 400mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store pickles in the refrigerator for up to 3-4 weeks. Reseal opened jars tightly and maintain brine levels.

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