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Homemade Dill Pickles (Refrigerator)
“Crunchy, flavorful and super easy dill pickle recipe! Perfect for snacking!”
Course
Side Dish
Cuisine
American
Keyword
cucumbers, dill, dill weed, peppercorn, pickles, refridgerator
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Refrigerate
1
day
day
Total Time
1
day
day
20
minutes
minutes
Servings
2
(1 quart) jars
Calories
0
kcal
Author
Divas Can Cook
Ingredients
2 ½
cups
water
1 ½
cups
distilled white vinegar
5% *
2
tablespoons
Kosher sea salt
1-2
tablespoons
granulated sugar
2
pounds
pickling cucumbers
like Kirby (about 6-7)
24
sprigs fresh dill weed
4-5
cloves
garlic
1
tablespoon
peppercorn
optional
Instructions
In a pot stir together water, vinegar, salt, and sugar.
Bring to a boil and then remove from heat to let cool completely.
Place brine in the fridge until chilled.
Slice cucumbers into wedges (trim off the tips if desired. Sometimes the tips can get a bit soft and bitter as it sits for many days.)
Stuff cucumber wedges evenly into 2 wide-mouth quart jars.
Divide the dill weed, garlic, and peppercorn evenly and place into each jar.
Divide up the brine evenly and pour over cucumbers, covering the tops completely.
Cover tightly and give it a good shake.
Refrigerate for at least 24-48 hours.
Enjoy!
Video
Notes
Sometimes I add 2 cups of vinegar for more tartness!
Nutrition
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg