How to Make Refrigerator Garlic Dill Pickles
If you want a quick homemade pickle recipe this Refrigerator Garlic Dill Pickles recipe is it. You can be enjoying the crisp and garlicky flavor of homemade pickles in just a few hours. Make a large batch or a small batch with this easy quick pickle recipe.
Ingredients
- 2 lbs. kirby or other pickling cucumbers
To Make the Pickling Brine for about 4 pints jars
- 2 cups water (unfiltered untreated water is highly recommended)
- 1 cup 5% white vinegar
- 1 tablespoons pickling salt
Into each jar of pickle spears or sliced rounds add
- 2 cloves garlic (peeled)
- 4 sprigs sprigs of fresh dill per jar
- 1 teaspoon black peppercorns (or pickling spice)
- ½ teaspoon hot pepper flakes (adjust for personal taste)
Instructions
Sterilize the jars
- Sterilize jars + lids by dipping them into a pot of boiling water. Allow the water to drain on a towel near by. Or run them through the dishwasher on high heat.
Prepare Canning Jars
- Put 1-2 garlic cloves into the bottom of each jar. Add 4 sprigs of fresh dill to each jar.
- Add the peppercorns and hot pepper flakes. Or ½ a teaspoon of pickling spice.
- Wash and trim the ends of the cucumbers.
- Cut the pickles into thin rounds or spears and pack the cucumbers into the jars tightly.
Make the brine
- Measure the vinegar and water into a large saucepan.
- Add the pickling salt to the pan.
- Bring to a boil.
- Use a ladle to pour the boiling brine into the jars over the cucumbers leaving ¼ inch head space. Use a chop stick or canning bubbling tool to release the bubbles in the jars. If there is room in the jar push more cucumber pieces in. Wipe the jar rims and place a flat lid on top of the jars and twist a band on.
- Place on a towel and let cool on the counter to room temperature before refrigerating.
- Refrigerate the pickles for about a week to cure before eating.
Video
Recipe Expert Tips
- filtered water: treated (city water) has a tendency to turn the garlic cloves a weird dark almost black color. The garlic is still safe to eat but it is very unappealing looking.
- dill: fresh dill is best when making refrigerated pickles but in a pinch you can use a teaspoon of dill weed or seeds.
- You can use a mixed pickling spice in place of the pepper corns and red pepper flakes. If you want spicy pickles add the red pepper flakes even if you use a pickling spice.
- You may need to double or triple the amounts for the brine depending on how many jars of pickles you are making.
- Choose firm unblemished cucumbers.
- Test out the recipe and then make adjustments to the garlic and pepper flakes to find your perfect spicy garlic pickle flavor.
- You can use recycled glass jars to make refrigerator pickles because they will not be processed in a water bath canner.
- I tasted mine after 4 days and they were awesome.
- Please follow proper safety measures for canning or pickling!
- Use within 2 months (if they last that long!)
Nutrition
Serving: 1pickle spearCalories: 92kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 3533mgPotassium: 692mgFiber: 4gSugar: 6gVitamin A: 736IUVitamin C: 16mgCalcium: 102mgIron: 2mg
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