Description
Crisp, tangy homemade dill pickles made in minutes! These quick refrigerator pickles use a simple brine of vinegar, sugar, and dill for a zesty snack or sandwich topper. Fresh and easy to customize!
Ingredients
2 pounds cucumbers (Kirby or Persian, washed and sliced or whole)
2 cups white vinegar (5% acidity)
1 cup water (filtered)
2 tablespoons salt (pickling or kosher)
1 tablespoon sugar
4–5 garlic cloves (peeled, slivered or minced)
1/4 cup fresh dill (plus extra for garnish)
1/2 teaspoon black peppercorns
Instructions
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until salt and sugar dissolve.
Pack cucumbers, garlic, dill, and peppercorns into clean pint jars.
Pour hot brine into jars, leaving 1/2-inch headspace.
Seal jars and let cool to room temperature.
Refrigerate for 24 hours before enjoying (pickles improve in flavor over 3-7 days).
Notes
Use firm, fresh cucumbers for best crispness
Avoid iodized table salt to prevent cloudiness
Taste brine before adding; adjust sweetness by adding more sugar if desired
Store in fridge for up to 2 months
For extra tang, use 3 cups vinegar instead of 2
- Prep Time: 20
- Cook Time: 5
- Category: Side Dishes
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 12
- Sugar: 0.1g
- Sodium: 30mg
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 1.8g
- Fiber: 0.2g
- Protein: 0.1g
- Cholesterol: 0mg