Quick and Easy Refrigerator Dill Pickles
Delicious and crunchy refrigerator dill pickles with garlic. It's easy and quick to make - no sterilizing required.
Servings: 36 6 of 650 ml jars
Calories: 29kcal
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.
Video
Nutrition
Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1053mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg