Refrigerator Garlic Dill Pickles
Elevate your snacking experience with the delightful creation of Refrigerator Garlic Dill Pickles. This easy-to-follow recipe combines the natural freshness of cucumbers with the piquant kick of garlic, dill, and a blend of aromatic spices. As you follow the simple steps of sterilizing jars, preparing a zesty brine, and packing the cucumbers, you'll discover the joy of crafting your own homemade pickles. The ease of preparation and refrigerator storage ensures that you'll have a batch of these delectable pickles ready to enjoy within weeks. Whether as a zesty snack, a flavourful addition to sandwiches, or a versatile side dish, these homemade pickles provide a mouthwatering and satisfying culinary adventure!
Ingredients
- 4 lbs Kirby Cucumbers
- 12-16 Garlic Cloves, peeled and thinly sliced
- 8 Sprigs Fresh Dill
- 4 Cups Water
- 4 Cups White Vinegar
- 1/4 Cup Pickling Salt (or non-iodized sea salt)
- 4 Teaspoons Black Peppercorns
- 4 Teaspoons Mustard Seeds
- 4 Teaspoons Whole Dill Weed Seeds
- 4 Teaspoons Coriander Seeds
- 4 Teaspoons Red Pepper Flakes (optional, for some heat)*
- 2 Teaspoons Sugar (optional, for a slightly sweeter taste)
Instructions
- Wash the kirby cucumbers thoroughly under cold water and trim off any stems. Leave the cucumbers whole if they are small enough to fit in your jars, or you can cut them into spears or slices if desired.
- To ensure your pickles stay fresh, make sure your four 500 mL jars are clean and sterilized. Wash them with hot, soapy water, rinse thoroughly, and then place them in a large pot of boiling water for about 10 minutes. Remove them from the water and let them air dry.
- In a large saucepan, combine the water, white vinegar, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is fully dissolved.
- Place 1-2 teaspoons of garlic slices and 2 dill sprigs in the bottom of each sterilized jar. Then, tightly pack the baby cucumbers into each jar, leaving about 1/2 inch of headspace at the top. Add 1 teaspoon of black peppercorns, 1 teaspoon of red pepper flakes (optional), 1 teaspoon of mustard seeds, and 1 teaspoon of coriander seeds on top of the cucumbers in each jar.
- Carefully pour the hot brine over the cucumbers in each jar, ensuring that they are fully covered. Leave about 1/4 inch of headspace at the top of each jar. To remove any air bubbles, gently tap each jar on a flat surface or use a clean utensil to slide down the sides. Place the lids on each jar and tighten them securely.
- Allow the jars to cool to room temperature on the kitchen counter. Once cooled, place them in the refrigerator. The pickles will be ready to eat after about 1 to 2 weeks of refrigeration, but the longer you let them sit, the more flavourful they will become.**
- Once the pickles are ready, you can enjoy them as a tasty snack, add them to sandwiches, burgers, or salads, or even use them as a side dish for various meals. Enjoy! :)
Video
Notes
u003cliu003e*If you prefer your pickles to have a bit of heat, you can add 1/2 teaspoon of red pepper flakes to each jar along with the other spices. If you prefer a milder flavour, you can omit the red pepper flakes altogether.u003c/liu003eu003cliu003e**Remember that homemade pickles are free from preservatives, so it's essential to keep them refrigerated and consume them within a reasonable time frame for the best taste and quality. These Refrigerator Garlic Dill Pickles can be stored in the refrigerator for a considerable period. After the initial 1 to 2 weeks of refrigeration, during which the flavours develop and meld, these pickles will continue to be safe and enjoyable to consume for several months. The cold storage helps maintain their crispness and taste. So feel free to savour your homemade pickles over the course of several months, knowing that their tangy goodness will last and enhance your meals with a burst of delightful flavour.u003c/liu003e
Nutrition
Calories: 300kcal
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