Garlic and Dill 24-Hour Refrigerator Pickles
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!