Ingredients for Classic Dill Pickles Refrigerator
- Pickling Cucumbers
- 3 tablespoons kosher salt
- Fresh Dill
- Garlic Cloves
- Black Peppercorns
- Celery Seed
- 1 teaspoon mustard seeds
- Cider Vinegar
- 1 cup water
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How to Make Classic Dill Pickles Refrigerator
- Trim the ends of the cucumbers.
- Quarter each cucumber lengthwise.
- In a large non-reactive bowl, toss cucumber spears with 2 tablespoons kosher salt.
- Cover and refrigerate for 2 hours.
- Rinse the cucumbers several times under cold water and pat completely dry.
- In a small saucepan, combine 1 cup water, 1 cup white vinegar, and 1 tablespoon kosher salt.
- Bring the mixture to a boil over medium heat.
- Add 1/4 cup fresh dill sprigs, 4 cloves garlic (minced), 1 teaspoon black peppercorns, 1 teaspoon celery seeds, and 1 teaspoon mustard seeds to a clean 1-quart jar.
- Pack the jar tightly with cucumber spears.
- Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch headspace.
- Let the pickles cool to room temperature (about 2 hours).
- Cover the jar and refrigerate for at least 24 hours to develop flavor. The longer they sit, the more flavorful they become!
- Enjoy! These pickles will keep for about a month in the refrigerator, though they likely won't last that long.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
5g
Fat
0g
Carbs
1g
