Refrigerator Dill Pickles Recipe
Make crisp, tangy refrigerator dill pickles in just 24 to 48 hours with this easy recipe. This versatile, quick and crisp homemade pickles recipe is perfect for snacking, sandwiches, or adding a tangy crunch to salads. Best of all? No canning required.
Servings: 4 pints (2 quarts) pickles
Calories: 56kcal
Ingredients
- 10 Kirby cucumbers, or about 14 Persian cucumbers
- 3 cups cold water
- 1 1/2 cups white vinegar
- 2 teaspoons sugar
- 3 tablespoons Kosher salt (I prefer Diamond Crystal)
- 1 teaspoon whole coriander seed, lightly crushed
- 1 tablespoon black peppercorns
- Pinch ground turmeric
- 2 cloves garlic, peeled and halved
- 4 generous sprigs fresh dill
- 1 Thai bird chile or similar, sliced thin (optional)
Instructions
- Wash and trim the cucumbers. Slice into halves, spears, or slices. Set aside.
- Bring the water to a boil. Remove from heat. Stir in the vinegar, sugar, salt, coriander seed, peppercorns, and turmeric powder. Make sure the sugar and salt has fully dissolved. Pro tip: Use a nonreactive pot, such as stainless steel. Aluminum or uncoated cast iron will react with the vinegar and give the pickles a metallic "off" taste.
- Divide the garlic, dill sprigs, and chile pepper slices (if using) into clean pint or quart jars. Divide the cucumbers into jars, packing them nice and tight. Leave room at the top of the jar for the brine to fully submerge the cukes.
- Pour the brine over the cucumbers into the jars until submerged. Make sure the peppercorns and coriander seeds get poured into the jars as well.
- Refrigerate for 24 to 48 hours before using. Serve with sandwiches, burgers, or eat right from the jar.
Notes
- Choosing your pot: Use a nonreactive pot, such as stainless steel. Aluminum or uncoated cast iron will react with the vinegar and give the pickles a metallic "off" taste.
- Cucumber Varieties to Use: Kirby and Boston cucumbers stay firm and are top choices for homemade pickles; small Persian or English cucumbers also work well.
- Crispness Tips: For the crunchiest pickles, use the right pickling cucumbers. Then, trim the blossom ends, make sure the cucumbers are very fresh, and soak them in ice water before brining.
- Customizing Flavor: Adjust garlic, dill, sugar, or spices to make pickles mild, tangy, sweeter, or slightly spicy. Hot peppers are optional for a kick.
- Storage: Keep pickles fully submerged in brine in a sealed jar. They’ll last up to 3 weeks in the refrigerator.
- Serving Ideas: Perfect for snacking, sandwiches, melts, or adding a tangy crunch to salads.
Nutrition
Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5247mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
