Quick Refrigerator Dill Pickles
Make these quick dill pickles and refrigerate for months at a time.
Servings: 1 gallon
Calories: 230kcal
Cost: 3
Ingredients
- 4 pounds (1.8 kg) oversize pickling cucumbers
- 3 heads fresh dill heads
- 12 cloves fresh garlic
- 5 cups white vinegar
- 3 cups water
- 3 Tablespoons pickling or canning salt
Instructions
- Harvest oversize pickling cucumbers from the garden.
- Wash cucumbers at the kitchen sink, and set large yellowing fruits aside.
- Cut bitter ends away with a sharp kitchen knife.
- Slice cucumbers into 1/2-1 inch thick rings.
- Peel garlic cloves and cut large ones in half.
- Layer garlic, dill and cucumbers in the gallon jar.
- Measure vinegar, water and salt into a stockpot, and bring to a boil on the stove, until salt dissolves.
- Let the brine cool for a few minutes before pouring over your stuffed jar of cucumbers.
- Weigh down cucumbers with a glass lid or weight to keep submerged under the brine.
- Let cool to room temperatures, then refrigerate for 24 hours before consuming.
- Refrigerator dill pickles will last for months in the fridge.
Notes
- This recipe can be made with whole, small cucumbers, or oversized cucumbers that have been sliced into rings.
- If you have cucumbers with yellow skin, be sure to trim the ends and peel before pickling.
- You can safely reduce the amount of vinegar in this recipe for a lighter brine. Use a 50/50 ratio with water and vinegar (e.g. 4 cups water to 4 cups vinegar). Keep the same amount of salt.
Nutrition
Calories: 230kcal | Carbohydrates: 1g | Sodium: 61mg | Potassium: 26mg | Sugar: 1g | Calcium: 98mg | Iron: 0.4mg
