Refrigerator Dill Pickles
Refrigerator dill pickles are crisp and tangy and much easier to make than traditional canning. You can even reuse the brine!
- 16 ounces pickling cucumbers (sliced ¼" thick)
- 2 cloves garlic (minced)
- 2 sprigs fresh dill
- 1 teaspoon pickling spice
- 2 cups water
- 1 cup white vinegar
- 4 teaspoons kosher salt
- 2 pint jars
Prepare the brine by simmering water, vinegar, and salt in a medium saucepan until the salt has dissolved. Remove from heat and store in the refrigerator until the brine has cooled.
Using two pint jars, add 1 minced clove of garlic, 1 sprig of dill, ½ teaspoon pickling spice, and 8 ounces of sliced cucumbers to each jar. Pour brine into each jar until it reaches ½" below the rim.
Seal jars tightly and store in the refrigerator for at least a week prior to enjoying.
Traditional cucumbers can be used if pickling cucumbers cannot be found.
Customize this recipe by added more or less of the ingredients you prefer. This can be made spicy with the addition of hot sauce or spicy peppers.
IF YOU LIKED THIS RECIPE check out my German Cucumber Salad recipe as well!
Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1168mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg