Crispy Refrigerator Pickles
Refreshing and crunchy refrigerator pickles with garlic and dill flavor, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snacks
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs Kirby Cucumbers (sliced into rounds with a crinkle cutter)
- 1 bunch Fresh Dill Sprigs (feathery and bright green)
- 6 cloves White Garlic (left whole)
- 1.5 cups Distilled White Vinegar
- 1.5 cups Water (filtered preferred)
- 1.5 tbsp Pickling Salt (or kosher salt)
- 1 tbsp Granulated Sugar (for balance)
- 2 tsp Yellow Mustard Seeds
- 2 tsp Whole Black Peppercorns
Instructions
- Prep the Cucumbers: Wash the cucumbers thoroughly. Slice them into rounds using a crinkle cutter for that perfect shape and texture.
- Prepare the Brine: In a pot, combine distilled white vinegar, water, pickling salt, granulated sugar, yellow mustard seeds, and whole black peppercorns. Bring to a boil and stir until the salt and sugar dissolve.
- Assemble the Jars: In clean jars, layer the sliced cucumbers, fresh dill, and whole garlic cloves. Pour the hot brine over the cucumbers, ensuring they’re fully submerged. Seal the jars tightly.
Notes
Store in the refrigerator for up to two weeks. Freezing is not recommended as it affects texture. For best flavor, let marinate for at least a few hours; ideally, they improve after a few days.