Sliced Spiced and Iced Refrigerator Sweet Dill Pickles
Transform your snacking game with these irresistibly crisp and tangy Sliced Spiced and Iced Refrigerator Sweet Dill Pickles! This no-canning, quick-pickle recipe combines fresh cucumbers, fragrant dill, and bold aromatics like garlic, mustard seeds, and crushed red pepper flakes, all steeped in a perfectly balanced brine of vinegar, sugar, and pickling salt. The addition of ice cubes keeps the cucumbers extra crunchy while locking in their garden-fresh texture. Ready in as little as 24 hours, these sweet and spicy refrigerator pickles are the ultimate homemade condiment, perfect for burgers, sandwiches, or simply savoring straight from the jar. Try this quick and easy recipe for a flavorful twist on classic dill pickles, and enjoy the undeniable satisfaction of making them yourself!
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Recipe Information
Ingredients
- 6 medium-sized Fresh cucumbers
- 1 large bunch Fresh dill
- 2 cups White vinegar
- 1.5 cups Granulated sugar
- 1 cup Water
- 2 tablespoons Pickling salt (or kosher salt)
- 4 large Garlic cloves, sliced
- 1 teaspoon Mustard seeds
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Crushed red pepper flakes
- 3 cups Ice cubes
Instructions
1. Wash and dry the cucumbers thoroughly. Trim the ends and slice them into 1/4-inch thick rounds.
2. Peel and slice the garlic cloves. Set aside.
3. In a medium saucepan, combine the white vinegar, granulated sugar, water, and pickling salt. Heat gently over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat and allow the brine to cool slightly.
4. In a large mixing bowl, combine the sliced cucumbers, fresh dill (roughly chopped if desired), sliced garlic, mustard seeds, black peppercorns, and crushed red pepper flakes.
5. Fill the mixing bowl with the ice cubes and toss the ingredients together gently.
6. Once the brine has cooled slightly (it should still be warm but not hot), pour it evenly over the cucumber mixture. Gently press the cucumbers down to ensure they are submerged in the liquid as much as possible.
7. Cover the bowl with plastic wrap or transfer the mixture to clean, sealable jars or containers. Ensure the brine covers the cucumbers in the jars as well.
8. Refrigerate the pickles for at least 24 hours before tasting. For optimal flavor, let them sit for 48 hours. Store in the refrigerator and consume within 3 weeks.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11727 mg | 510% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 320.4 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2718 mg | 58% | |
*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.
