Refrigerator Dill Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 19
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 238
- Total: 1 hr 10 min (includes cooling time)
- Active: 5 min
Ingredients
1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)
Directions
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
Cook’s Note
Cucumbers can be left whole, cut lengthwise into spears or sliced into 1/4-inch-thick rounds