Small Batch Refrigerator Dill Pickles Recipe

Name: Small Batch Refrigerator Dill Pickles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 1 cup water; 1/2 cup white vinegar; Pickling Salt; 1 sprig fresh dill per jar; Garlic Clove; Bay Leaves; 1/4 teaspoon mustard seeds per jar; Black Peppercorns; Pinch of red pepper flakes per jar; 1/2 cup sliced carrots (or other vegetables like baby corn, cucumbers, green beans, or chickpeas)

Craving crunchy, delicious dill pickles without the canning hassle? This recipe delivers 3-4 half-pint jars of perfectly pickled veggies in just 15 minutes of prep time! No boiling or processing required – simply pack your jars with your favorite ingredients (we suggest carrots, baby corn, cucumbers, or even chickpeas!), pour over a tangy brine, and refrigerate. In a week, you'll have a batch of homemade pickles ready to enjoy. Perfect for snacking, burgers, sandwiches, or adding a delightful crunch to your favorite dishes. Get ready to be amazed by how easy it is to make restaurant-quality pickles at home!

Prep Time 15 mins

Cook Time 15 mins

Calories 12.6 kcal

Protein 0g

Rating 2.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Small Batch Refrigerator Dill Pickles

1 cup water
1/2 cup white vinegar
Pickling Salt
1 sprig fresh dill per jar
Garlic Clove
Bay Leaves
1/4 teaspoon mustard seeds per jar
Black Peppercorns
Pinch of red pepper flakes per jar
1/2 cup sliced carrots (or other vegetables like baby corn, cucumbers, green beans, or chickpeas)

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How to Make Small Batch Refrigerator Dill Pickles

**Prepare the Brine:** In a small saucepan, combine 1 cup water, 1/2 cup white vinegar, and 1 tablespoon kosher salt. Bring to a boil over medium heat.
**Remove from Heat:** Take the saucepan off the heat and let the brine cool slightly.
**Prepare Jars:** Sterilize your half-pint jars (approx. 3-4) by running them through the dishwasher or washing thoroughly in hot, soapy water. Ensure the insides and rims are completely clean and dry. Avoid touching the inside or lip of the jar after sterilizing.
**Pack the Jars:** Pack each jar with your chosen vegetables. Suggestions include: 1/2 cup sliced carrots, 1/2 cup baby corn, or other vegetables as desired. Add 1 sprig of fresh dill, 1 clove of minced garlic, 1 bay leaf, 1/4 teaspoon mustard seeds, 5-6 peppercorns, and a pinch of red pepper flakes to each jar.
**Pour Brine:** Carefully pour the cooled brine into each jar, leaving about 1/4 inch of headspace at the top.
**Seal and Refrigerate:** Securely tighten the lids on the jars. Let the jars sit at room temperature for 1-2 hours to cool, then transfer them to the refrigerator.
**Ready to Enjoy:** Your pickles will be ready to enjoy in about a week. Smaller or thinner vegetables like baby corn may be ready in a few days. Thicker vegetables like carrots will need closer to a week for the flavors to fully penetrate.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy Appetizers Canning Condiments Etc Vegetables Easy No Cook Refrigerator Beginner Cook Low Fat Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Carrots Equipment Number Of Servings Technique Unprocessed Freezer