Refrigerator Spiced Dill Pickles
These quick and easy Refrigerator Dill Pickles are a summer tradition at my house. Perfect for snacking, as a condiment, or as sides to everything from burgers to sandwiches, salads, and more.
Servings: 64 servings
Calories: 6kcal
Ingredients
- 1 ¼ cups distilled white vinegar 5% acidity
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1 ½ - 2 pounds Kirby cucumbers cut into spears
- 2 teaspoons dried dill weed
- 2 teaspoons mustard seed slightly crushed
- 2 teaspoons cracked peppercorns
- 2 teaspoons pickling spice
- ¼ teaspoon red pepper flakes
- 7 large garlic cloves peeled and halved
- 2 cups fresh dill sprigs
Instructions
- Combine vinegar, salt, and sugar in a small non-reactive saucepan (like stainless steel) over high heat. Whisk until dissolved. Then transfer to a bowl and whisk in the water. Refrigerate until cool.
- In each of the clean jars, stuff cucumber spears until full. Add the garlic, dried dill, mustard seeds, red pepper flakes, peppercorns, and sprigs of fresh dill.
- Pour the chilled brine into jars. If necessary, add additional cold water to top the jars so that the brine covers the cucumbers.
- Cover and refrigerate for at least 24 hours. The pickles will keep refrigerated for one month.
Notes
- Servings: Nutritional data is calculated for 1-oz servings. The number of pickles in 1 ounce will vary depending on the size of the pickles. One pint of pickles is about 16 ounces.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 329mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg