Refrigerator Garlic Dill Pickles

My refrigerator Garlic Dill Pickles are incredibly easy to make. This easy step by step recipe is perfect for beginners because it’s not canned. Just pour the brine over the pickles and toss them in the fridge. Unlike traditional canned goods, this method requires minimal equipment and effort. You can have delicious homemade pickles in just a few steps.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 Servings

Calories: 53 kcal per serving

Ingredients

2 pounds - Cucumbers
6 cloves - Garlic
4 sprigs - Fresh dill
1 cup - White vinegar
3 tablespoons - Kosher salt
2 tablespoons - White sugar
2 cups - Water
1 tbsp - Coriander seeds
1 tsp - Mustard seeds
¼ tsp - Red pepper flakes

Instructions

Slice cucumbers in quarters.
Place the cucumbers in mason jars (or a large container if you don’t care about using mason jars).
Evenly divide the dill and garlic into the mason jars, and set aside.
In a saucepan, combine the vinegar, salt and sugar.
Heat over medium-heat until the salt and sugar are melted, whisking occasionally.
Place the water in a large bowl or large measuring cup.
Pour the vinegar mixture into the water.
Whisk in the coriander seeds, mustard seeds and optional red pepper flakes.
Pour the brine into the mason jars, fully immersing the cucumbers.
Attach the mason jar lids and place jars in the fridge for 24 hours.

Nutrition