Description
These Refrigerated Dill Pickles are so easy to make and incredibly flavorful. Crisp cucumbers, fresh dill, and zesty mustard seeds are combined in a tangy brine for a delicious snack or addition to your favorite sandwich.
Ingredients
Cucumbers:
- 3–4 medium-sized cucumbers, sliced into spears
Brine:
- 1 1/2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 tablespoon sugar
- 6–8 sprigs of fresh dill
- 1 1/2 teaspoons mustard seeds
Additional:
- 3 pint jars, cleaned
Instructions
- Prepare the Cucumbers: Slice the cucumbers into spears.
- Make the Brine: In a pan, combine the white vinegar, water, salt, and sugar. Heat the mixture until the sugar dissolves and it reaches a boil. Remove from heat.
- Refrigerate and Enjoy: Store the pickles in the refrigerator for up to 1 month. They will be ready to eat the next day. Enjoy the tangy, flavorful pickles on their own or as a tasty addition to your meals.
Fill the cleaned pint jars with the sliced cucumbers, dividing them evenly among the 3 jars. Add 2-3 sprigs of fresh dill and 1/2 teaspoon of mustard seeds to each jar.
Fill the Jars: Pour the hot brine over the cucumbers in the jars, covering them completely. Seal the jars and allow them to cool before refrigerating.
Notes
- For extra flavor, you can add garlic cloves, peppercorns, or red pepper flakes to the jars.
- Adjust the amount of sugar and salt to suit your taste preferences.
- These pickles develop more flavor as they sit in the refrigerator, so they taste even better after a few days.
Nutrition
- Serving Size: 1 spear (about 30g)
- Calories: 5
- Sugar: 0g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
