Refrigerator Dills
Craving crispy, tangy pickles without the hassle of canning? Refrigerator Dills are the perfect solution for pickle lovers seeking a quick and easy homemade option! This no-cook recipe combines fresh cucumbers, aromatic dill sprigs, smashed garlic, and a zesty vinegar brine enhanced with black peppercorns, kosher salt, and just a hint of sugar to balance the flavors. Ready in as little as 24 hours, these pickles offer a bold, customizable taste—add a pinch of red pepper flakes for a spicy kick! Perfect for snacking, sandwiches, or charcuterie boards, these pickles stay fresh in the fridge for up to two weeks, ensuring a crunchy burst of flavor whenever you need it. Whip up a batch today to rediscover the joy of homemade pickling!
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Recipe Information
Ingredients
- 6 cups fresh cucumbers (preferably pickling cucumbers)
- 6 pieces fresh dill sprigs
- 4 pieces garlic cloves, peeled and smashed
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon black peppercorns
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.
In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar. Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and let it cool to room temperature.
Divide the fresh dill sprigs, smashed garlic cloves, black peppercorns, and red pepper flakes (if using) evenly between 2 clean 16-ounce mason jars.
Pack the sliced cucumbers tightly into the jars, leaving a small space at the top.
Pour the cooled vinegar brine into the jars, ensuring the cucumbers are completely submerged. Seal the jars with their lids.
Refrigerate the jars for at least 24 hours to allow the flavors to infuse. For the best flavor, wait 48 hours before consuming.
Store in the refrigerator for up to 2 weeks and enjoy your crunchy refrigerator dill pickles as desired!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 28.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2400 mg | 51% | |
*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.
