Refrigerator Dill Pickles: A Crunchy Treat You’ll Love!
Refrigerator Dill Pickles are a quick and easy way to enjoy crunchy, tangy pickles without the need for canning. Perfect for snacking or adding to sandwiches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours (plus refrigeration)
- Yield: 4 cups 1x
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups cucumbers, sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 2 cloves garlic, minced
- 1 tablespoon dill seeds
- 1 teaspoon black peppercorns
Instructions
- In a large bowl, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved.
- Add the sliced cucumbers, minced garlic, dill seeds, and black peppercorns to the bowl.
- Mix well to ensure the cucumbers are evenly coated with the brine.
- Transfer the mixture to a clean jar or container with a lid.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
- Enjoy your pickles within 2-3 weeks for the best taste.
Notes
- For extra flavor, you can add red pepper flakes or mustard seeds.
- Make sure to use fresh cucumbers for the best crunch.
- These pickles can be stored in the refrigerator for up to 3 weeks.
Nutrition
- Serving Size: 1 pickle
- Calories: 15
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg