Fridge Dill Pickles
300kcal
Ingredients
- 2 pounds Kirby or mini cucumbers sliced lengthwise once
- 1 1/4 cups white vinegar 5% acidity
- 2 tbsp kosher salt
- 2 tbsp sugar
- 2 tbsp coriander seeds
- 8 cloves garlic base recipe is 3 per jar; author often uses 8
- 1 tsp mustard seeds
- 1/4 tsp red pepper flakes
- 16 sprigs fresh dill branches or sprigs
- water used to dissolve salt and sugar; recipe calls for adding 2 cups ice cold water after dissolving
Method
- In a small pot, combine the kosher salt, sugar and enough water to dissolve them; heat gently only until dissolved.
- Add 2 cups of ice-cold water to the brine and set aside to cool.
- Into each jar, pack the sliced cucumbers, coriander seeds, mustard seeds, red pepper flakes, garlic cloves and fresh dill.
- Pour the cooled brine (vinegar plus the dissolved salt/sugar solution and ice water) into each jar, covering the cucumbers.
- Close the jars and refrigerate. For standard fridge pickles allow a few days for flavor to develop; if you have a vacuum attachment or chamber you can speed the process and have ready pickles in about 24 hours.
Nutrition
Calories300kcalCarbohydrates10gProtein2gSodium1200mgPotassium300mgFiber2gSugar6gVitamin A200IUVitamin C3mgCalcium40mgIron1mg
Notes
This is a basic refrigerator dill pickle recipe — adjust spices and garlic to taste. Extra garlic can make pickles spicier. Add other flavorings (bay, peppercorns, turmeric, horseradish) as desired.