jar of dill pickles
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5 from 2 votes

Easy Refrigerator Dill Pickles

These small-batch easy refrigerator dill pickles are fresh, bright and crisp seasoned with a tangy well balanced classic dill pickle flavor. No canning!
Course Appetizer, Condiment, Ingredient, Side Dish, Snack
Cuisine American, Pub
Keyword Dill Pickles, refrigerator
Prep Time 10 minutes
Cook Time 5 minutes
Pickling Time 5 days
Total Time 5 days 14 minutes
Servings 6
Calories 35kcal
Author David & Debbie Spivey

Useful Equipment:

Ingredients

  • 1 pound pickling cucumbers 6 to 7 average size pickling cucumbers
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt
  • 1 teaspoon sugar
  • ½ teaspoon turmeric
  • ½ cup fresh dill
  • 1 clove garlic smashed
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seed
  • 1 teaspoon whole coriander

Instructions

Make the Brine:

  • Combine water, vinegar, salt, and sugar in a medium saucepan (see notes). Bring to a boil over medium-high heat. Whisk the solution to ensure sugar and salt have dissolved before turning off the heat.
  • Turn off the heat and whisk in the turmeric.
  • Allow the brine solution to cool to room temperature.

Prepare the Pickle Jar:

  • Meanwhile, wash and slice the cucumbers into ¼-inch slices or spears (see notes).
  • Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
  • Finish the jar by pouring enough brine solution into the jar making sure to cover the cucumbers (see note). Seal with an airtight lid and store in the refrigerator for at least one week for best results.
  • Pickles should be good for at least 4 to 6 weeks after that.
  • Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
  • For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
  • Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
  • Finish the jar by pouring enough of the cooled brine solution into the jar making sure to cover the cucumbers. You should have more than enough of the brine solution to cover the cucumbers, but if you don’t you can add equal amounts of water and vinegar to make up the difference.
  • Seal with an airtight lid and store in the refrigerator for at least one week for best results.
  • Pickles should be good for at least 4-6 weeks after that.

Notes

Yield: Makes one 1-quart jar.
The Cucumbers: Wash and slice the cucumbers into ¼-inch slices or spears. Cutting the cucumbers into ¼ slices usually takes a little less time to pickle than cutting them into spears. Spears are typically ready to eat within 5 to 7 days, while slices should be ready to eat in about 3 to 5 days.
For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
Nonreactive Cookware: When cooking high-acid foods always use nonreactive cookware, such as stainless steel, glass, ceramic or Teflon. Do not use aluminum, cast iron, and unlined copper. These are all examples of reactive metals and will cause foods to have a metallic taste.
Preparing the pickle jar: You should have more than enough of the brine solution to cover the cucumbers, but if you don’t you can add equal amounts of water and vinegar to make up the difference.
Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
The Garlic: These are not intended to be garlic dill pickles. If you want garlic dills, add at least 3 to 4 smashed garlic cloves.
Recipe adapted from SelfProclaimedFoodie.com

Nutrition

Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2340mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
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