Small Batch Refrigerator Dill Pickles
Transform your cucumbers into crisp, tangy perfection with this Small Batch Refrigerator Dill Pickles recipe! Perfect for pickle enthusiasts and beginners alike, this quick and easy method delivers delicious results in just 24 hours. Featuring fresh dill, garlic, and optional red pepper flakes for a hint of spice, these pickles pack bold flavors without the hassle of traditional canning. The simple vinegar brine, sweetened with a touch of sugar and seasoned with whole peppercorns, infuses Kirby cucumbers to create a crisp, refreshing snack or sandwich topper. This small-batch recipe is ideal when you’re craving homemade pickles but don’t want to commit to a large quantity. Ready in 15 minutes of prep time and with no special equipment required, these refrigerator pickles are a game-changer for your pantry!
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Recipe Information
Ingredients
- 3 cups Kirby cucumbers (or small pickling cucumbers)
- 2 cloves Fresh garlic cloves, sliced
- 2 sprigs Fresh dill sprigs
- 1 cup White vinegar
- 1 cup Water
- 1 tablespoon Kosher salt
- 1 teaspoon Granulated sugar
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into desired shapes (spears, rounds, or leave them whole if they are small enough).
In a medium saucepan, combine white vinegar, water, kosher salt, granulated sugar, and black peppercorns. Bring the mixture to a simmer over medium heat, stirring to dissolve the salt and sugar.
While the brine is heating, arrange the cucumber slices in a clean pint jar. Add the sliced garlic, fresh dill sprigs, and red pepper flakes (if using) to the jar as well.
Carefully pour the hot brine over the cucumbers in the jar, ensuring that they are fully submerged. Leave a little headspace at the top of the jar.
Allow the jar to cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before eating. This allows the flavors to develop.
The pickles will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1296 mg | 28% | |
*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.
