Description
Learn how to make delicious refrigerator dill pickles at home with this easy recipe. These tangy and crunchy pickles are perfect for sandwiches, charcuterie boards, or as a snack.
Ingredients
Scale
Cucumbers:
- 12 pickling cucumbers (quantity can vary depending on size)
Brine:
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
Additional:
- 1 bunch fresh dill (amount can vary depending on preference, thick stems removed)
- 1 head garlic (skins removed, cloves smashed (use fewer cloves if it’s strong garlic))
- 1 tablespoon peppercorn kernels (about 10 per jar)
Instructions
- Prepare ingredients: Wash and slice cucumbers. Smash garlic cloves and remove dill stems. Sanitize mason jars.
- Prepare brine: Boil water, vinegar, salt, and sugar. Cool to room temperature.
- Make the pickles: Layer cucumbers, dill, garlic, and peppercorns in jars. Pour brine over cucumbers. Seal and refrigerate for at least a week before enjoying. Pickles can last 4-6 weeks.
- This recipe fills one pint jar and two quart jars.
Notes
- For a stronger garlic flavor, use more cloves.
- Adjust the amount of dill to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (approximately 30g)
- Calories: 5
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator dill pickles, homemade pickles, pickling recipe, easy pickles
