Quick Refrigerator Dill Pickles

by Pam on July 20, 2014

My daughter is a huge lover of dill pickles and of course her favorite kind are nearly 5 dollars a jar! I saw a recipe on A Couple Cooks^[1] that looks so quick and simple I just had to try it. My daughter helped me with these pickles and had a lot of fun together in the kitchen. The hardest part about this recipe was waiting 24 hours to taste them. My daughter absolutely LOVED them and so did the rest of us. We took them camping this weekend and two jars were gone in two days. The longer they sit in the brine the more flavorful them become. They stay crisp and taste so delicious. I will NEVER by another jar of pickles again and I am looking forward to making another batch with my daughter soon.

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated. 

Print^[2]

Save^[3]

Quick Refrigerator Dill Pickles

Yield: 4 jars

Total Time: 15 min.

Ingredients:

4 1-pint wide-mouth mason jars with lids
2 lb small cucumbers, ends removed and quartered into spears
8 cloves garlic
4 handfuls fresh dill
2 tbsp coriander seeds
2 tbsp whole peppercorns
4 small chili peppers
2 tbsp sugar
3 tbsp kosher salt
1 1/3 cup white vinegar
2 cup water

Directions:

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Adapted recipe by For the Love of Cooking.net
Original recipe by A Couple Cooks

References

1. ^{^} A Couple Cooks (www.acouplecooks.com)
2. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)
3. ^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)