Description
These Quick Refrigerator Dill Pickles are bursting with flavor! With simple prep and fresh ingredients like cucumbers and garlic, they make an excellent condiment or snack for any meal.
Ingredients
Scale
- 1 head garlic, all heads peeled
- 6 cups water
- 3 cups distilled white vinegar
- ¼ cup coarse salt
- 2 teaspoons dill seed
- 2 teaspoons mustard seed
- 2 teaspoons whole black pepper seeds
- 3 lbs kirby cucumbers, cleaned and sliced or quartered into spears
- 1 bunch fresh dill
Instructions
- Combine garlic and water in a large pot and bring to a boil for 5 minutes.
- Stir in vinegar and salt, heating until the salt dissolves, then remove from heat and set aside.
- Evenly distribute the sliced cucumbers, spices, and dill between 6 pint jars, adding the boiled garlic as well.
- Use a ladle to pour the hot vinegar mixture into each jar, filling just below the rim.
- Seal jars with lids and allow to cool before refrigerating for at least 1-2 days before serving. They can be stored in the fridge for several months.
Notes
Ensure the cucumbers are fresh for the best crunch.
Customize the spices by adding more or less according to your taste.
Bigger jars can be used, but adjust ingredient amounts as necessary.
Nutrition
- Serving Size: 1 jar
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg