Description
This recipe makes one 16-ounce jar of cucumber dill refrigerator pickles. These fresh dill pickles are great for sandwiches, salads, and snacking.
Ingredients
Units
Scale
- 5-6 Kirby cucumbers, sliced (or enough to fill jar with 1 inch of room at the top)
- A few springs fresh dill
- A few black peppercorns
- Optional: smashed garlic cloves
- 1/2 teaspoon salt (pickling, kosher, or sea salt)
- Up to 1 cup hot water
- Up to 1 cup white vinegar
Instructions
- In a 16-ounce jar (or preferred size), layer cucumber slices, fresh dill sprigs, garlic cloves, and black peppercorns. Leave about in an inch of room at the top (we want everything to be covered with brine). Sprinkle the salt over the top.
- Meanwhile, bring water to a boil using a pot or tea kettle. Pour vinegar directly over the jar contents, filling one-third to halfway. Fill the rest with the hot water, leaving enough room at the top to seal the jar without liquid spilling over.
- Cover and gently shake to combine everything, then set aside to let the cucumbers pickle on the countertop or in the fridge for at least an hour. Taste and enjoy as soon as they're pickled to your liking.
Notes
- You might not use all the water and vinegar suggested here, or you might use more if your jar is larger. That's what I love about this recipe! No measuring is required. Just fill the jar one-third to halfway with vinegar, and the rest of the way with water, regardless of jar size.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer, Lunch
- Method: Pickling
Nutrition
- Serving Size: 1/6 of the jar
- Calories: 15
- Sugar: 0.5 g
- Sodium: 197.1 mg
- Fat: 0.1 g
- Carbohydrates: 1.9 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
