Jkawe

Vegetarian

Refrigerator Dill Pickles

Refrigerator Dill Pickles are the perfect way to use up your garden or farmers market cucumbers. You can cut them into chips or spears and add them to the vinegar mixture along with sugar, garlic and dill. Because these are made in the fridge they are ready to eat in 3 days! They are perfect for sandwiches, on burgers or served as a snack.

  • Prep15 min
  • Total15 min
  • Makes4 servings
  • Calories58
Refrigerator Dill Pickles

Method

  1. 1

    In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil.

  2. 2

    Remove the pan from the heat and cool slightly.

  3. 3

    Drop 2 cloves of garlic and 2 sprigs of dill into each 16 ounce mason jar or jar of your choice. Add the cucumber spears, packing tightly.

  4. 4

    Pour the vinegar mixture into the jars over the cucumbers.

  5. 5

    Seal the jars tightly and refrigerate for at least 3 days before serving.

Notes

You have to keep these pickles in the fridge in a sealed container. They will last for up to 2 months. You can cut the cucumbers into spears, rounds or use a mandolin to create crinkle cut slices which work great for sandwiches. I find that 16 ounce mason jars work best for canning pickles but feel free to use whatever works best for you and the size of the pickles you are making. You have to keep these pickles in the fridge in a sealed container. They will last for up to 2 months. The pickles are best after sitting in the fridge for at least 3-4 days. You can add more or less garlic and dill depending on how much you like. If you like spicy pickles add Thai red peppers, jalapeños or habaneros. The best cucumbers for refrigerator pickles is a thin skinned cucumber so it can absorb the vinegar easily. You can use regular cucumbers that grow in your garden, English cucumbers or Persian cucumbers.

Per serving

  • Carbs9 g
  • Protein2 g
  • Fat0.4 g
  • Fiber2 g

Also filed under

Vegetarian Sides

Cook next