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Refrigerator Dill Pickles
Nb persons: 0
Yield: 3 quarts
Preparation time: 10 minutes
Total time: 15 minutes
Source: Krissy Allori https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/
| Ingredients: | |
| 12 | cucumbers, enough sliced cucumbers for 2.5-3 quart jars |
| 4 cups | water |
| 2 cups | white vinegar |
| 2 tablespoons | kosher salt |
| 1 teaspoon | sugar |
| big bunch | dill |
| 1 head | garlic, (skins removed, cloves smashed (less if its a strong garlic)) |
| 10 | peppercorns |
Instructions:
1. Slice cucumbers into ΒΌ inch slices or spears. Set aside
2. To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
3. Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
4. This recipe made enough for me to one pint and fill two quart jars.
Notes:
Makes 3 quart sized jars
The amount of dill and garlic can vary depending on taste. I prefer to pack my jars with a ton of fresh dill which is why I don't specify a specific quantity, but you can add as little or as much as you prefer.
The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.
NUTRITION INFORMATION
Calories: 26kcal | Carbohydrates: 3g | Sodium: 781mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 5.4mg | Calcium: 27mg | Iron: 0.4mg
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