Garlic and Dill 24-Hour Refrigerator Pickles

Garlic and Dill 24-Hour Refrigerator Pickles

from pin.it
Side Dish
20 min
11 kcal / serving

These quick and easy homemade garlic and dill 24-hour refrigerator pickles are freah, crisp, tangy with a hint of sweet, and packed with flavor. And the best part is that there's no canning required!

Ingredients

  • 2 mediumcucumbers (about 8 to 9 inches long each, washed and ends trimmed off )
  • 2 clovesgarlic (peeled and lightly crushed)
  • 1 teaspoonmustard seeds (divided)
  • 1 teaspoonblack peppercorns (divided)
  • 2heaping teaspoons fresh chopped dill (divided)
  • 1 cupwhite distilled vinegar (5% acidity minimum)
  • 1 cupwater
  • 2 tablespoonssugar
  • 1 tablespoonkosher salt

Directions

  1. 1

    Slice the cucumbers.To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar) If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).

  2. 2

    Tightly pack the cucumbers into the jars.

  3. 3

    Add one clove of garlic to each jar, tucking it down into the cucumbers.

  4. 4

    Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.

  5. 5

    Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.

  6. 6

    Pour the hot brine into the jars, making sure to cover the cucumbers completely (uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).

  7. 7

    Set aside and allow to cool to room temperature (this will take about 30 minutes).

  8. 8

    Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).