Ultra Easy Dill Fridge Pickles {No Fresh Dill Needed}
Turn your garden cucumbers into easy, crispy refrigerator dill pickles with everyday pantry staples! You will not believe how easy they are to throw together and best of all, this recipe is adaptable. Make just one jar or make a bunch!
Equipment
- 1 pint jar
Ingredients
- 3-4 small, fresh cucumbers thinly sliced into chips
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 tbsp kosher salt
- 1/2 tbsp sugar optional
- 1/2 tsp dill seeds
- 1/2 tsp yellow mustard seeds
Instructions
- In a small saucepan over medium heat, combine vinegar, water, salt, and sugar. Heat until simmering and bubbling.1/2 cup white vinegar, 1/2 cup water, 1/2 tbsp kosher salt, 1/2 tbsp sugar
- Meanwhile, pack a pint jar with sliced cucumbers, dill seeds, mustard seeds, and fresh dill, if using. They will shrink, so add more than you think and press them down to the bottom of the neck of the jar (right at the shoulders).3-4 small, fresh cucumbers, 1/2 tsp dill seeds, 1/2 tsp yellow mustard seeds
- Once the brine is bubbling, carefully pour it into the jar of sliced cucumbers. Seal with a lid, shake, and let the jar cool to room temperature before storing in the fridge. (P.S. The jar will be hot at this time!)
- Allow the pickles to cure for 2-3 days at minimum, but ideally about a week. They will keep for approximately one month.
Notes
This recipe is intended to make enough for one pint jar, depending on how full you fill your jar. If you don't pack the jar full of cukes, you may need a little bit more brine.
Nutrition
Calories: 82kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 3501mg | Potassium: 274mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg
Servings: 1 pint jar
Calories: 82kcal