Ingredients for Sliced Spiced And Iced Refrigerator Sweet Dill Pickles
- Pickling Cucumbers
- Garlic Cloves
- 1/2 cup fresh dill
- Cold Water
- 1/2 teaspoon celery seed
- Kosher Salt
- 1 teaspoon dill seeds
- White Distilled Vinegar
- 1/2 cup sugar
- Mustard Seeds
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Whole Black Peppercorn
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How to Make Sliced Spiced And Iced Refrigerator Sweet Dill Pickles
- Evenly divide 4 cloves garlic, 1/2 cup fresh dill, and 4 cups thinly sliced cucumbers among four wide-mouthed pint jars.
- In a small bowl, gently crush 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes (or more, to taste), 1 teaspoon peppercorns, and 1 teaspoon dill seeds. (Use a mortar and pestle, the bottom of a jar, or a quick pulse in a food processor).
- In a medium saucepan, combine 2 cups white vinegar, 1 cup water, 1/2 cup sugar, the crushed spices from step 2, 1/2 teaspoon celery seed, 2 teaspoons salt.
- Heat the brine over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool completely.
- Using a funnel, carefully fill each jar with the cooled brine, leaving about 1/2 inch headspace.
- The spices may settle; use a spoon to evenly distribute any remaining spices into the jars.
- Wipe jar rims clean, cap tightly, and refrigerate for at least one week before enjoying. (Refrigerate for longer for a more intense flavor).
- Tip: Work over a large bowl to catch any overflow from the cucumbers as they displace liquid. Add any overflow back to the brine before filling the next jar.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
52g
Fat
0g
Carbs
4g
