Refrigerator Pickles
15m prep 5m cook 0h ready
Quick and easy refrigerator pickles made with cucumbers, garlic, and dill. Customize with other vegetables or spices for variety.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1144 mg
- Iron: 11.9 mg
- Magnesium: 256 mg
- Phosphorus: 1060 mg
- Potassium: 3521 mg
- Zinc: 8.15 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml kosher salt
- 237 ml vinegar
- 907 g cucumbers
- 4 clove garlic
- fresh dill
Let's Cook
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Step 1.
In a large pot, combine 2 cups water, 2 tbsp kosher salt, and 1 cup vinegar. Bring to a boil over high heat, then reduce heat to low and let it simmer while you prepare the cucumbers.
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Step 2.
While the brine simmers, wash and cut 2 lb cucumbers (preferably small ones) into your desired pickle shape (slices, spears, or chunks).
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Step 3.
Place the cut cucumbers in a large bowl. Add 4 cloves garlic (peeled and smashed or sliced) and a handful of fresh dill. Pour the hot brine over the cucumbers, garlic, and dill, ensuring everything is submerged.
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Step 4.
Let the mixture cool to room temperature, about 30 minutes. Then cover the bowl and refrigerate for at least 24 hours before serving to allow the flavors to develop.
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