Quick and Easy Refrigerator Dill Pickles
Delicious and crunchy refrigerator dill pickles with garlic. It's easy and quick to make - no sterilizing required.
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Servings: 6 of 650 ml jars
Watch How to Make It
Equipment
- Stainless steel cooking pot
- 6 of 650 ml jars with lids
Ingredients
- 4 lbs cucumbers
- 2 tbsp coriander seeds
- 2 tbsp mustard seeds
- 2 tbsp whole black peppercorn
- 1 tsp red pepper flakes optional
- 1 large red onion sliced
- 1 red or orange bell peppers sliced thinly
- 5 garlic cloves peeled and halved (optional)
- 20 dill sprigs
Brine ingredients:
- 3 cups white vinegar 5% acidity
- ⅓ cup kosher salt
- ¼ cup sugar
- 3 tbsp honey
- 4 cups cold water
Instructions
- In a medium-size pot add the brine ingredients until the mixture comes to a simmer and salt, honey, and sugar dissolve.
- Pack each 650ml jar with sliced cucumbers, divide the onion slices, sliced bell peppers, and dill sprigs in each jar. Leave a ½ inch of space at the top of the jar for liquid. Add 1 tsp of coriander, 1 tsp mustard seeds, 1 tsp whole peppercorn, and ¼ tsp red pepper flakes (optional) in each jar.
- Cool the brine down, add cold water and fill the jar so everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Nutrition Facts
Quick and Easy Refrigerator Dill Pickles
Amount Per Serving
Calories 29
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1053mg46%
Potassium 102mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 202IU4%
Vitamin C 7mg8%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!
Thank you so much. I made the dill and bread and butter pickles. Can’t wait to try them!
Hi Wendy,
😍You’re welcome❤️