These quick and easy refrigerator dill pickles are the perfect way to enjoy fresh, crunchy pickles without the need for canning. Ready in just a few days, they are a great addition to sandwiches, burgers, or as a snack on their own.
Preparation time
30min
Ingredients
8 Servings
- 8 cucumbers
- 4 sprigs dill
- 1 tsp dill seeds
- 4 garlic cloves
- 1 tsp mustard seeds
- 2 tbsp salt
- 2 tbsp sugar
- 2 cups water
- 1.5 cups white vinegar
Directions
Step 1
Wash the cucumbers thoroughly and cut them into spears or slices, depending on your preference.
Step 2
In a saucepan, combine the water, white vinegar, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool to room temperature.
Step 3
In each jar, place a couple of garlic cloves, a sprig of dill, and a pinch of mustard and dill seeds.
Step 4
Pack the cucumber spears or slices into the jars, leaving about half an inch of headspace at the top.
Step 5
Pour the cooled vinegar mixture over the cucumbers in the jars, ensuring they are completely submerged. Seal the jars with lids.
Step 6
Refrigerate the jars for at least 48 hours before eating to allow the flavors to develop. The pickles will keep in the refrigerator for up to 1 month.