Yield: 8 servings
Refrigerator Pickles
This garlicky refrigerator pickles recipe is loaded with fresh dill, sliced garlic and whole spices to create a crunchy veggie side for all your cookouts, sandwiches and charcuterie boards!
Ingredients
- a small handful of fresh dill, chopped
- 8 garlic cloves, sliced
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 20 black peppercorns
- 2 pounds pickling cucumbers, washed and sliced in 1/3 inch rounds
- 2 ¾ cups of water
- 1 ¼ cup white vinegar, or apple cider vinegar
- ¼ cup kosher salt
- 3 tablespoons granulated sugar, optional
- 2 quart-size mason jars, sterilized
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Instructions
- In the bottom of each mason jar, place a few sprigs of dill. Place half of the sliced garlic, mustard seeds, coriander seeds and peppercorns in the bottoms of each mason jar. Top with sliced cucumbers. And then top with the remaining dill and spices.
- Combine water, vinegar, salt and sugar in a large sauce pan. Bring to a boil, stirring often until salt and sugar have dissolved.
- Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
- Screw on the lids and let cool on counter. Once cooled, transfer to refrigerator and let chill for 12 hours.
- They will keep well for several weeks, as long as you keep them refrigerated. (Naturally, if anything looks or smells funky, discard them immediately.)
Notes
Fridge: Store them in an airtight container or mason jar for up to 6 weeks. Always write the “best before” date on the jar so you don’t forget when you need to eat them by!
Freezer: Place them in a freezer-friendly container (leaving 1″ of space at the top for expansion) and freeze for up to 6 months. Thaw overnight in the fridge and then enjoy the pickles within 1 to 2 weeks.
Thick, Even Cuts: The cucumbers need to be sliced into an even thickness so that they “pickle” and absorb the brine properly and have the same texture throughout. Thick sliced cucumbers will make crisper pickles, thinner cucumbers will be less crisp.
Spicy Pickles: Add red chili flakes to the pickling spices. You can also slice fresh habaneros, jalapeños, or serranos… you can also add carrots for escabeche!
Greek Pickles: Add 1/4 cup chopped sun-dried tomatoes and 1/2 cup diced feta cheese. You can also add greek seasoning to your brine!
Sweet Pickles: Add extra sugar to taste to the pickling mixture. You can play around with the exact amount, but 1/4 to 1/3 cup is a good place to start.
Nutrition
Serving: 15pickles, Calories: 60kcal, Carbohydrates: 9g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 3541mg, Potassium: 204mg, Fiber: 2g, Sugar: 6g, Vitamin A: 83IU, Vitamin C: 5mg, Calcium: 42mg, Iron: 1mg