Kinda Sorta Sour Pickles
Get ready to elevate your snacking game with “Kinda Sorta Sour Pickles,” a quick and easy recipe that strikes the perfect balance between tangy and fresh. Made with crisp Kirby cucumbers, aromatic garlic, and fragrant fresh dill, these pickles are infused with a simple brine of white vinegar, kosher salt, and a touch of sugar for a hint of sweetness. In just 15 minutes of prep time, you’ll create a versatile homemade pickle that delivers bold flavors and a satisfying crunch. Customize the heat level with optional red pepper flakes, and enjoy these pickles as a zesty snack, a burger topper, or a vibrant side dish. Whether you’re a pickling pro or a first-timer, these refrigerator pickles are an easy, no-cook solution for bright, homemade flavors, ready in just 24 hours. Perfect for small-batch enthusiasts, they’ll keep fresh for up to two weeks in the fridge!
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Recipe Information
Ingredients
- 1 pound Kirby cucumbers
- 3 whole Garlic cloves
- 1 bunch Fresh dill
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash and dry the cucumbers thoroughly. Slice them into spears or rounds, depending on your preference.
Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor.
Prepare a clean glass jar (at least 1 quart in size) with a tight-fitting lid. Add the smashed garlic, a few sprigs of dill, and the peppercorns to the bottom of the jar.
In a small saucepan, combine the vinegar, water, kosher salt, and sugar. Heat over medium heat, stirring, until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.
Pack the cucumber slices tightly into the jar, standing them vertically if in spears. Add additional sprigs of dill as you go. Pour the lukewarm brine over the cucumbers, ensuring they are completely submerged.
Seal the jar tightly with the lid and let it cool to room temperature. Once cooled, place the jar into the refrigerator.
Allow the pickles to sit in the brine for at least 24 hours before eating for the best flavor. They will become more tangy as they sit and can be stored in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
27 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 191 mg | 4% | |
*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.
