Description
Learn how to make delicious garlic and dill 24-hour refrigerator pickles at home with this easy-to-follow recipe. These crisp and flavorful pickles are perfect for snacking or adding to your favorite dishes.
Ingredients
Cucumbers:
- 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
Seasonings:
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
- 1 cup white distilled vinegar, 5% acidity minimum
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Special Equipment:
- 2 sized mason jars (heat-safe) with lids
Instructions
- Slice the cucumbers. To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar). If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
- Tightly pack the cucumbers into the jars. Add one clove of garlic to each jar, tucking it down into the cucumbers.
- Add seasonings. Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
- Prepare the brine. Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
- Pour the brine into jars. Pour the hot brine into the jars, covering the cucumbers completely. Allow to cool to room temperature.
- Refrigerate. Place the lids on the jars and refrigerate for at least 24 hours before serving.
Notes
- These pickles are not shelf-stable, and so they must be kept stored in the refrigerator; they will last up to 3 to 4 weeks.
- Any kind of cucumber can be used. Pickling cucumbers, such as Kirby, are ideal because they have thinner skin, less seeds, and a crunchy texture.
- If you can’t get fresh dill, you can substitute 1 teaspoon of dried dill weed (½ teaspoon in each jar).
- Make sure the mason jars are not cold, as a sudden temperature change could cause them to break.
- If needed, fill jars with equal parts vinegar and cold water to cover pickles that are not fully submerged in brine.
- Sometimes garlic may turn bluish when pickled due to a reaction with the vinegar, which is normal.
- This recipe is not suitable for canning; use a specific canning recipe for that purpose.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Snack
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle spear or slice
- Calories: 11
- Sugar: 1g
- Sodium: 226mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
