Super Easy and Crisp Refrigerator Dill Pickles.
If you love a salty, crispy dill pickle, this refrigerator dill recipe is for you! These are a perfect addition to burgers, sandwiches, and more!
Ingredients
- 1 bunch fresh dill
- 6 cloves garlic peeled and chopped into large pieces
- ½ cup onion sliced
- 2 carrots peeled and sliced, optional
- 2 quarts pickling cucumbers I think any cucumbers would work, this is just what I’ve been buying from the Farmer’s Market
- 4 ½ cups water
- ⅝ cup white vinegar
- 3 Tablespoons kosher salt
- 1 ½ teaspoons whole peppercorns
Instructions
- Wash the pickling cucumbers and place them in a large bowl full of water to soak and remove the dirt.
- Trim the ends off the cucumbers, and slice them into spears.
- Make the brine: mix your water, vinegar, and salt in a bowl, and stir until salt dissolves.
- In the bottom of each jar, place some dill and garlic. I prefer these wide mouth jars, but any glass jar will do. This recipe will make about four 16 ounce jars of pickles.
- Stand the cucumber spears up in the jars. Slip some onions and carrots (if using) in between. The jars should be quite full.
- Take a ladle and pour the brine over the top of the cucumbers, making sure they are covered. Add the peppercorns and more dill on top. Put the lid on tightly.
- Keep in the refrigerator for two days, then open them up and enjoy!
Notes
You must use coarse Kosher salt for this recipe. If you use fine salt, like table salt, they will be way too salty! They will be inedible.
Store these in the refrigerator for up to 3 weeks.
Nutrition information is for two spears. Nutrition information is approximate.
Nutrition
Calories: 23kcalCarbohydrates: 4gSodium: 750mgPotassium: 202mgFiber: 1gSugar: 2gVitamin A: 1365IUVitamin C: 5mgCalcium: 27mgIron: 0.3mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!