Easy Refrigerator Dill Pickles
2017-08-10- Cuisine: American
- Course: Side Dish
- Skill Level: Easy
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Easy Refrigerator Dill Pickles
These easy refrigerator Dill Pickles are quick and fast to make! I love dill pickles and sometimes I have only one or two cucumbers in the garden ready at once so this recipe is perfect for doing one or two cucumbers at a time. Just make sure you eat them with in a week.
Now you can use glass jars or sometimes I will even use a plastic container that has a tight fitting lid on it. Which ever you decide just make sure the lid is close good so when you shake it to mix everything up no liquid will fly out.
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Ingredients
- 1 1/2 cups water
- 3 tablespoons white vinegar or apple cider vinegar
- 1 1/2 tablespoons kosher or pickling salt*
- 2 teaspoons black peppercorns
- 5 cloves garlic, peeled
- 6 large sprigs fresh dill
- 1 bay leaf
- (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 1 large English hothouse seedless cucumber, sliced into rounds or spears
Method
Step 1
Add the salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar or you can divide the mixture evenly between two small (1-pint) jars.
Step 2
Add the sliced cucumbers to the jar(s).
Step 3
Mix the water and vinegar together in a separate bowl and then pour over the cucumbers into the jars.
Step 4
Place the lids on the jar(s), and shake to combine.
Step 5
Refrigerate ideally for at least 2 days before eating. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
Directions With Pictures (the pictures are coming soon) :
- Add the salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar or you can divide the mixture evenly between two small (1-pint) jars.
- Add the sliced cucumbers to the jar(s).
- Mix the water and vinegar together in a separate bowl and then pour over the cucumbers into the jars.
- Place the lids on the jar(s), and shake to combine.
- Refrigerate ideally for at least 2 days before eating. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
A few notes about this recipe:
*Do not use iodized table salt for this recipe.
**If you would like your pickles a little on the sweet side just add a little honey or sugar and stir.
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