We go through a lot of pickles in this house, so it makes sense for us to just make our own. We don’t always want to take the time to jar a large batch of pickles, so this refrigerator dill recipe is perfect for us. It’s easy to scale, so we can make anywhere from a few individual pickles to a couple pounds. They’re ready in two days (but sometimes we snack on them earlier because we just can’t wait), and they stay fresh in the fridge for one week.
This recipe uses an apple cider vinegar, garlic and dill combination that makes sour pickles with a bit of a kick. We love bringing these homemade pickles to parties and picnics, but they’re also great served at home alongside a juicy burger or even just as a snack!
Serves 6; 10 minutes
- 6 small pickling cucumbers, sliced into spears
- 1 1/2 cups water
- 4 tablespoons apple cider vinegar
- 1 1/2 tablespoons kosher salt
- 5 medium cloves garlic, crushed
- 3 teaspoons mustard seed
- 2 teaspoons black peppercorns
- 5 medium sprigs fresh dill
- 1/2 teaspoon crushed red pepper flakes
- Pack cucumber spears into 1-quart mason jar, leaving at least 1/2-inch head space.
- Pour water and vinegar over pickles. Add salt, garlic, mustard seed, peppercorns, dill and red pepper flakes.
- Place lid on jar and shake to combine. Refrigerate for 2 days.
Recipe adapted from Pinch and Swirl