Description
Refrigerator Dill Pickles – It’s easy to make refrigerator dill pickles at home. No fancy equipment or special skills required! (Paleo, Whole30, Gluten-Free)
–>The recipe listed below will make 4 pints (2 quarts) of refrigerator pickles. Feel free to halve the recipe if you only want 2 pints or quarter the recipe if you only want 1!
Ingredients
Scale
FOR THE PICKLES:
- 2 long English cucumbers, or about 1.3 lbs. (600g) of mini or persian cucumbers.
- 8–12 fronds of dill (a .75oz container should do the trick!)
- 4 cloves garlic, smashed with the flat side of a knife or the bottom of a glass
- 4 teaspoons black peppercorns
- 1/2 teaspoon red pepper flakes
FOR THE BRINE:
- 4 cups water (warm water is best)
- 1/2 cup (8 Tbsp.) white vinegar (or cider vinegar)
- 1 Tablespoon salt
Instructions
- In each pint jar, place 1 smashed garlic clove, 1 tsp. peppercorns, 1/8 tsp. red pepper flakes, and 2 fronds of dill.
- Prepare your cucumbers by slicing them into your desired shape–whole mini cucumbers, pickle spears, pickle chips, or crinkle cut pickle chips.
- Divide the prepared cucumbers among the pint jars. Pack them close together, but not so tightly that they’re full to bursting.
- If you have it, place one more frond of dill on top of the cucumbers.
- Prepare your brine by stirring together water, vinegar and salt until the salt is completely dissolved.
- Carefully pour the vinegar mixture into each jar, filling to cover the cucumbers, if possible.
- Secure lids on jars and refrigerate 24-48 hours before enjoying. (They’ll continue to develop flavor the longer they sit in the brine.)
- Pickles should remain fresh 3-4 weeks in the refrigerator.
- Prep Time: 25 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American