homemade refrigerator dill pickles
Adapted from Once Upon A Chef
No need for sterilizing of jars or special canning equipment. A couple of glass quart size jars will do the trick right in your refrigerator. After 24 hours, you have crispy delicious dill pickles.
Ingredients
- 1 1/4 cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 2 pounds Kirby cucumbers, cut into halves or spears (about 6 or 7)
- 16 fresh dill sprigs
- 2 tablespoons coriander seeds
- 1 teaspoon mustard seeds
- 6 large garlic cloves, peeled & halved
- 1/8 teaspoon red pepper flakes (or more if desired)
Instructions
-
Combine the vinegar, salt, and sugar in a small non-reactive saucepan (such as stainless steel, glass or ceramic) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate the brine until ready to use.
-
Stuff the sliced cucumbers, along with the dill sprigs, into two clean wide-mouth 1-quart glass jars. Add the coriander seeds, mustard seeds, garlic cloves, red pepper flakes, and chilled brine into the jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine completely covers the cucumbers.
-
Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.