Introduction & Inspiration
These Garlic and Dill 24-Hour Refrigerator Pickles are a revelation! I’ve always loved the tangy, crunchy goodness of pickles. But I wanted to find a way to make them quickly and easily, without the fuss of traditional canning.
The inspiration for this recipe came from my desire for instant gratification (well, almost instant!). I wanted to be able to enjoy homemade pickles without having to wait weeks for them to ferment. Refrigerator pickles were the perfect solution.
I experimented with different brines and flavor combinations. Until I landed on this simple yet delicious recipe. It’s a perfect balance of tangy, garlicky, and dilly goodness.
These pickles are now a staple in my refrigerator. They’re perfect for snacking, adding to sandwiches, or serving alongside grilled meats. They are always a hit.
Nostalgic Appeal
Pickles have a long and storied history, and these refrigerator pickles tap into that nostalgic appeal. They remind me of the homemade pickles my grandmother used to make. Jars and jars of them.
There’s something inherently comforting about the familiar flavors of dill, garlic, and vinegar. It’s a taste of tradition, a connection to the past. A simpler time.
These refrigerator pickles are a modern twist on that classic concept. They’re a way to enjoy those familiar flavors without the time commitment of traditional canning. It is a quicker process.
They’re also a great way to preserve the bounty of summer cucumbers. When my garden is overflowing with cucumbers, this is my go-to recipe.
Homemade Focus
I’m a passionate advocate for homemade food, and these pickles are a perfect example of why. Making your own pickles allows you to control the ingredients and the level of tanginess and spiciness. It’s a simple process that yields far superior results.
Store-bought pickles often contain artificial flavors, preservatives, and excessive sodium. When you make them at home, you know exactly what’s going into them. You can use fresh, high-quality ingredients.
This recipe is a testament to the fact that homemade doesn’t have to be complicated or time-consuming. It requires just a few simple steps and readily available ingredients. Yet the flavor is infinitely better than anything you can buy in a store.
It’s a dish that I encourage everyone to try making at home. It’s a great way to experience the true flavors of homemade pickles. And it’s a fun and rewarding culinary project.
Flavor Goal
The flavor goal of these Garlic and Dill 24-Hour Refrigerator Pickles is to achieve a perfect balance of tangy, garlicky, dilly, and slightly sweet notes. It’s a classic pickle flavor profile that’s both refreshing and satisfying.
The vinegar provides the signature tanginess, while the sugar adds a touch of sweetness to balance it out. The salt enhances all the flavors and helps to preserve the pickles. It’s a simple yet effective brine.
The garlic and dill are the stars of the show, providing that classic pickle flavor. The mustard seeds and peppercorns add a subtle depth of flavor and a hint of spice. It is a great combination.
The cucumbers themselves have a mild, refreshing flavor that provides the perfect canvas for the brine. The short brining time keeps them crisp and crunchy. It’s all about the texture.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Garlic and Dill 24-Hour Refrigerator Pickles so delicious. First, we have the cucumbers. You’ll want to use fresh, firm cucumbers.
I recommend using medium-sized cucumbers, about 8 to 9 inches long. You can use any variety of cucumber, but pickling cucumbers (such as Kirby cucumbers) are ideal because they have thin skins and fewer seeds.
Next, we have the aromatics: garlic, mustard seeds, black peppercorns, and fresh dill. These ingredients provide the signature pickle flavor. Fresh is best.
White distilled vinegar is the base of the brine. It provides the tanginess and helps to preserve the pickles. You can also use apple cider vinegar, but the flavor will be slightly different.
Water is used to dilute the vinegar and create the brine. Sugar adds a touch of sweetness to balance the acidity of the vinegar. Kosher salt enhances all the flavors.
Essential Equipment
You won’t need any fancy equipment to make these Garlic and Dill 24-Hour Refrigerator Pickles. Just a few basic kitchen tools will do the trick:
A sharp knife and cutting board for slicing the cucumbers.
Two pint-sized mason jars with lids for storing the pickles.
A small saucepan for making the brine.
A wooden spoon or spatula for stirring the brine.
That’s it! This recipe is incredibly simple and requires minimal equipment. It’s perfect for beginner cooks.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements, for easy reference:
- 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
- 1 cup white distilled vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
These are suggestions, cooking is also about tasting and adapting.
As always, prioritize using fresh, high-quality ingredients. It will significantly enhance the final result of your pickles.
Step-by-Step Instructions
Ready to make some delicious Garlic and Dill 24-Hour Refrigerator Pickles? Here’s a detailed, step-by-step guide:
1. Prepare the Cucumbers:
Wash and dry the cucumbers. Trim off the ends.
Slice the cucumbers. To make spears, cut each cucumber in half crosswise. Then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar).
If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
2. Pack the Jars:
Tightly pack the cucumbers into the two pint-sized mason jars.
Add one clove of garlic to each jar, tucking it down into the cucumbers.
Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the chopped dill to each jar.
3. Make the Brine:
Place the vinegar, water, sugar, and salt in a small saucepan.
Bring to a boil over medium-high heat, stirring frequently until the sugar and salt have completely dissolved.
4. Pour the Brine into the Jars: Carefully pour the hot brine into the jars, making sure to cover the cucumbers completely. Uncovered cucumbers can spoil faster. Since we are not canning, you can fill the jars right to the top.
5. Cool and Refrigerate: Set aside and allow the jars to cool to room temperature (this will take about 30 minutes).
Place the lids on the jars and refrigerate for at least 24 hours before serving. The flavor will intensify the longer they sit in the fridge.
Enjoy your homemade pickles!
Troubleshooting
Even with a simple recipe, things can sometimes go wrong. Here are a few common issues and how to fix them:
Problem: The pickles are too sour.
Solution: Next time, reduce the amount of vinegar or increase the amount of sugar slightly.
Problem: The pickles are too salty.
Solution: Next time, reduce the amount of salt. You can also try rinsing the pickles briefly before serving to remove some of the saltiness.
Problem: The pickles are not crispy enough.
Solution: Make sure you’re using fresh, firm cucumbers. You can also try adding a grape leaf or a bit of alum to each jar, which can help to keep the pickles crisp.
Problem: The pickles are mushy. Solution: Make sure not to add the brine while it’s too hot.
Problem: The cucumbers are floating. Solution: You can buy specific tools to make sure the cucumbers are submerged under the brine.
Tips and Variations
Here are some tips and variations to help you customize these Garlic and Dill 24-Hour Refrigerator Pickles to your liking:
Tip: For spicier pickles, add a pinch of red pepper flakes or a sliced jalapeño to each jar.
Tip: For sweeter pickles, increase the amount of sugar in the brine.
Tip: If you don’t have fresh dill, you can use 1 teaspoon of dried dill weed per jar.
Variation: Add other spices to the brine, such as coriander seeds, celery seeds, or bay leaves.
Variation: Add other vegetables to the jars, such as sliced onions, carrots, or bell peppers.
Variation: Use apple cider vinegar instead of white distilled vinegar for a slightly different flavor.
Variation: Add a small piece of horseradish root to each jar for a sharper flavor.
Variation: Add turmeric for color.
Serving and Pairing Suggestions
These Garlic and Dill 24-Hour Refrigerator Pickles are incredibly versatile and can be enjoyed in a variety of ways.
Serving Suggestions:
Serve them as a snack, straight from the jar.
Add them to sandwiches, burgers, or wraps.
Serve them alongside grilled meats or fish.
Chop them up and add them to salads.
Use them as a garnish for cocktails, such as Bloody Marys.
Pairing Suggestions:
These pickles pair well with a variety of foods and beverages. They’re a great accompaniment to rich, fatty foods, as the acidity helps to cut through the richness.
They’re also delicious with spicy foods, as the coolness of the pickles provides a refreshing contrast.
Try them with a cold beer, a glass of iced tea, or a crisp white wine.
Nutritional Information
These Garlic and Dill 24-Hour Refrigerator Pickles are a low-calorie, low-fat, and nutritious snack. Here’s an approximate nutritional breakdown per serving (about ¼ cup):
- Calories: Approximately 15-20
- Protein: Less than 1 gram
- Fat: Less than 1 gram
- Carbohydrates: 3-4 grams
- Fiber: Less than 1 gram
This is just an estimate. Cucumbers are a good source of vitamins and minerals, including vitamin K, vitamin C, and potassium.
They’re also a good source of hydration, as they’re made up mostly of water. The pickling process adds some sodium, but it’s still a relatively low-sodium snack compared to many store-bought pickles.
Overall, these refrigerator pickles are a healthy and delicious way to satisfy your pickle cravings.
Print
Garlic and Dill 24-Hour Refrigerator Pickles
Description
These Garlic and Dill 24-Hour Refrigerator Pickles are a revelation! I’ve always loved the tangy, crunchy goodness of pickles. But I wanted to find a way to make them quickly and easily, without the fuss of traditional canning
Ingredients
- 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
- 1 cup white distilled vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
1. Prepare the Cucumbers:
Wash and dry the cucumbers. Trim off the ends.
Slice the cucumbers. To make spears, cut each cucumber in half crosswise. Then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar).
If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
2. Pack the Jars:
Tightly pack the cucumbers into the two pint-sized mason jars.
Add one clove of garlic to each jar, tucking it down into the cucumbers.
Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the chopped dill to each jar.
3. Make the Brine:
Place the vinegar, water, sugar, and salt in a small saucepan.
Bring to a boil over medium-high heat, stirring frequently until the sugar and salt have completely dissolved.
4. Pour the Brine into the Jars: Carefully pour the hot brine into the jars, making sure to cover the cucumbers completely. Uncovered cucumbers can spoil faster. Since we are not canning, you can fill the jars right to the top.
5. Cool and Refrigerate: Set aside and allow the jars to cool to room temperature (this will take about 30 minutes).
Place the lids on the jars and refrigerate for at least 24 hours before serving. The flavor will intensify the longer they sit in the fridge.
Enjoy your homemade pickles!
Recipe Summary and Q&A
Let’s recap this delicious Garlic and Dill 24-Hour Refrigerator Pickles journey! We’ve covered everything from inspiration to nutritional information. Here’s a quick summary:
Summary: These Garlic and Dill 24-Hour Refrigerator Pickles are a quick and easy way to enjoy homemade pickles without the fuss of canning. They’re made with fresh cucumbers, garlic, dill, and a simple brine of vinegar, water, sugar, and salt. They’re tangy, crunchy, and incredibly delicious.
Q&A:
Q: How long do these pickles last in the refrigerator?
A: These pickles will last for up to 2 weeks in the refrigerator. The flavor will intensify the longer they sit.
Q: Can I use different types of cucumbers?
A: Yes, you can use any type of cucumber, but pickling cucumbers (such as Kirby cucumbers) are ideal because they have thin skins and fewer seeds.
Q: Can I reuse the brine?
A: I don’t recommend reusing the brine, as it can become diluted and contaminated with bacteria. It’s best to make a fresh batch of brine each time.
Q: Can I double this recipe?
A: Yes, you can easily double or triple this recipe. Just make sure to use enough jars to accommodate all the cucumbers.
Q: Can I can these pickles for long term-storage?
A: This recipe is for refrigerator pickles, they are not shelf stable. I recommend enjoying them within 2 weeks.