Description
Crisp, tangy homemade refrigerator pickles packed with fresh garlic and dill flavor. These easy no-canning pickles are quick to prep and perfect for sandwiches, burgers, salads, or snacking.
Ingredients
- 1 1/4 cups white vinegar
- 3 1/2 cups water
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 2 cloves garlic, minced
- 2 heads fresh dill weed
- Peppercorns to taste (about 20 per jar)
- 4 cups cucumbers (about 3–4 average-sized), cut into spears or slices
Instructions
- Cut the cucumbers into spears or slices, or a mix of both if desired.
- In a saucepan, combine the white vinegar, water, sugar, and sea salt. Bring to a boil, stirring until the sugar and salt dissolve completely. Remove from heat and let the brine cool completely.
- Place the cucumbers, fresh dill, minced garlic, and peppercorns into a large glass jar or divide evenly among smaller jars, packing without crushing the cucumbers.
- Pour the cooled brine over the cucumbers until fully submerged. Seal the jars and refrigerate for about 3 days before serving.
Notes
- For spicy pickles, add sliced jalapeños or red pepper flakes.
- You can substitute part of the white vinegar with apple cider or rice vinegar for a milder flavor.
- Additional spices like mustard seeds, coriander seeds, or bay leaves add extra depth.
- These pickles must be stored in the refrigerator and are not shelf stable.
- They will stay fresh and crunchy for 3–4 weeks when properly refrigerated.
- Fresh dill provides the best flavor, but dried dill can be used if necessary.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 1g
- Sodium: 390mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
