Easy Refrigerator Dill Pickles

Hey, I have a great idea!

Let’s talk politics!

I mean, it’s not like any of of us have gotten enough of that from facebook, right?

Actually, let’s talk about something that doesn’t make me want to rip my hair out and stab my eyeballs with a needle.

Let’s talk about pickles. Homemade refrigerator pickles.

No canning, no water baths, no Ebola or E. Coli or listeria or zombie juice. Just pickles. From the refrigerator. Easy peasy.

I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It’s ridiculous. Dill pickles, baby. Dill pickles all the way.

Go make some magic. Take an icky, gross, totally disgusting vegetable and chop it, pop it in the brine, and let it sit in your fridge for 48 hours. Ta-da! Pickles. Sour, vinegar-y, dill pickles.


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Easy Refrigerator Dill Pickles

Prep Time
5 mins
Cook Time
2 d
Total Time
2 d 5 mins
 
Servings: 8 servings
Course: Appetizer
Cuisine: American
Keyword: easy recipes, kid-friendly recipes, summer recipes
Calories: 43 kcal

I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It's ridiculous. Dill pickles, baby. Dill pickles all the way.

Ingredients

  • 2 pounds kirby cucumbers
  • 1 1/2 cups white vinegar
  • 1/8 cup sugar
  • 4 teaspoons kosher salt
  • 2 teaspoons mustard seeds
  • 2 cups hot water
  • 1 cup chopped fresh dill
  • 1/4 teaspoon red pepper flakes
  • 5 garlic cloves peeled and crushed

Instructions

  1. Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
  2. Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
  3. In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
  4. Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
  5. Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
  6. Store in the fridge.
Nutrition Facts
Easy Refrigerator Dill Pickles
Amount Per Serving
Calories 43
% Daily Value*
Sodium 1174mg51%
Potassium 210mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 555IU11%
Vitamin C 9.2mg11%
Calcium 38mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

recipe from Framed Cooks