Refrigerator Kosher Dill Pickles
Transform your cucumbers into tangy, crunchy perfection with this easy homemade recipe for Refrigerator Kosher Dill Pickles! Bursting with fresh dill, garlic, and a hint of spice from optional red pepper flakes, these pickles are made with Kirby cucumbers for that signature snap. The simple brine—featuring pickling salt, white vinegar, and aromatic mustard seeds—comes together in minutes and needs just a quick chill to lock in its bold, zesty flavors. Ideal for snacking, sandwiches, or charcuterie boards, these quick-pickled beauties are ready to enjoy in just 24 to 48 hours. No canning required, and they stay crisp and delicious for up to four weeks in your fridge. Perfect for beginner picklers and seasoned pros alike, this go-to recipe is a must-try for dill pickle fans!
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Recipe Information
Ingredients
- 6 pieces Kirby cucumbers (or small pickling cucumbers)
- 4 cloves Garlic cloves, smashed
- 6 sprigs Fresh dill sprigs
- 2 tablespoons Pickling salt (or kosher salt)
- 1 cup White vinegar
- 1 cup Water
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and trim off the blossom ends (this helps keep them crisp). Slice them into spears or leave them whole, depending on your preference.
In a small saucepan, combine water, white vinegar, and pickling salt. Heat the mixture over medium heat, stirring until the salt dissolves. Once dissolved, remove the saucepan from the heat and let the brine cool to room temperature.
In clean, wide-mouthed mason jars, place 1 or 2 garlic cloves, 2 to 3 dill sprigs, a pinch of mustard seeds, black peppercorns, and red pepper flakes (if using) in each jar.
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Tap the jar gently to release any air bubbles, and add more brine if needed.
Seal the jars with lids and place them in the refrigerator. Let the pickles sit for at least 24 to 48 hours before tasting to allow the flavors to develop.
Enjoy your tangy, crunchy homemade kosher dill pickles! Store them in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
69 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5836 mg | 254% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 589 mg | 13% | |
*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.
