Refrigerator Garlic Dill Pickles

Refrigerator Garlic Dill Pickles

Yield: 1 pint From Episode 33

Quick refrigerator dill pickles with garlic and mustard seeds—crisp, easy, and ready in 24 to 48 hours without canning.

Ingredients

  • 3 (4 to 4.5 inch) cucumbers
  • 2 to 3 sprigs fresh dill or 1/4 teaspoon dried dill weed
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 cloves garlic, cut in half
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon yellow whole mustard seeds
  • 1/4 teaspoon black peppercorns

Steps

  1. Wash the cucumbers and cut into slices or spears. Place cucumbers in a pint jar with room for brine. If using fresh dill, pack it in the middle of the jar with cucumbers around it.
  2. In a medium saucepan, bring the vinegar, water, garlic, salt, mustard seeds, sugar, and peppercorns to a boil. Stir until the sugar and salt dissolve. Remove from heat.
  3. Let the brine cool to room temperature.
  4. Place 2 garlic halves and a few peppercorns in the jar. Pour the brine over the cucumbers. Add water as needed to fill the jar.
  5. Refrigerate 24 to 48 hours before serving. Keeps 4 to 6 weeks in the fridge.

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