Crispy Refrigerator Dill Pickles in Just 24 Hours

Transform fresh cucumbers into tangy Refrigerator Dill Pickles in just 24 hours for a perfect homemade snack.

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Prep Time 15

Cook Time 10

Resting Time 1

Total Time 1 10

Servings: 4 jars

Course: Appetizers

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pickles

4-6 pieces Pickling Cucumbers Kirby cucumbers are best for crunch.
1/2 pieces Yellow Onion Thinly sliced.
6 cloves Garlic Whole or sliced.
6 sprigs Fresh Dill Avoid dried dill.

For the Brine

1 cup Water
1 cup Distilled Vinegar For acidity.
1 tablespoon Kosher Salt
2 teaspoons Sugar Adjust based on preference.
1.5 teaspoons Whole Black Peppercorns Keep whole.
1 teaspoon Mustard Seeds Optional.
1/4 - 1/2 teaspoon Crushed Red Pepper Omit if preferring milder pickles.

Equipment

Pint Jars
Small saucepan
Cutting board

Method

Step-by-Step Instructions

Wash 4-6 pickling cucumbers thoroughly and cut into spears or rounds.
Divide cucumbers between two clean pint jars, and add sliced onion, garlic, and dill.
Combine water, vinegar, salt, sugar, peppercorns, and mustard seeds in a saucepan and heat.
Pour the hot brine over the cucumber and spice layers in the jars.
Seal the jars tightly and refrigerate for at least 24 hours before enjoying.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store pickles in an airtight container in the refrigerator for up to one month. Best enjoyed within the first couple of weeks.

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