Dill Garlic Refrigerator Pickles by the Bucket Full
Transform your cucumber harvest into a tangy, garlicky sensation with this irresistible recipe for Dill Garlic Refrigerator Pickles by the Bucket Full! Perfectly seasoned with fresh dill, smashed garlic cloves, and a delightful mix of mustard seeds, peppercorns, and optional red pepper flakes for a hint of spice, these pickles are easy to make and store right in your refrigerator. The brine, a simple blend of vinegar, water, sugar, and kosher salt, infuses the cucumbers with bold flavor in just a few days. Ideal for slicing into spears, rounds, or keeping whole, this recipe creates a generous batch that’s perfect for snacking, sandwiches, or sharing. With no canning required, these quick refrigerator pickles come together in under an hour, making them a must-try for pickle enthusiasts and first-timers alike.
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Recipe Information
Ingredients
- 5 pounds Pickling cucumbers
- 8 whole Fresh dill sprigs
- 10 whole Garlic cloves
- 4 cups White vinegar
- 4 cups Water
- 2 tablespoons Granulated sugar
- 3 tablespoons Kosher salt
- 2 teaspoons Mustard seeds
- 2 teaspoons Black peppercorns
- 1 teaspoon Red pepper flakes (optional, for spice)
Instructions
Wash the cucumbers thoroughly and cut off both ends. For sliced pickles, cut into halves, spears, or rounds as preferred. Leave whole if desired for full-size pickles.
In a large pot, combine white vinegar, water, sugar, kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve. Once dissolved, remove the brine from heat and let it cool to room temperature.
Peel the garlic cloves. Smash each clove lightly with the side of a knife to release flavor. Set them aside.
Clean a food-safe 1-gallon bucket with a lid (or a large jar with a lid for smaller batches).
Layer the cucumbers, dill sprigs, and garlic cloves evenly within the bucket or jar. Ensure the ingredients are distributed evenly to maximize flavor.
Pour the cooled brine mixture over the cucumbers, ensuring they are fully submerged. Place a small plate or other weight inside the container to keep the cucumbers below the brine if needed.
Seal the container with a lid and place it in the refrigerator. Allow the pickles to sit for at least 48 hours before tasting, though the flavor will improve over 5-7 days.
Store in the refrigerator for up to 4 weeks and enjoy your fresh dill garlic pickles!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5417 mg | 236% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 63.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4340 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
