Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle? Plus, they’re a cinch to make at home!
like homemade frozen pancakes, fish sticks, salad dressings, and popsicles. But then I thought about it some more and found the perfect recipe- my Super Easy Refrigerator Dill Pickles. Once you make these, you’ll never buy pickles at the store again!
when I was working on my soon-to-be-released cookbook Natural Pregnancy Cookbook. After all, dill pickles are one of the most common pregnancy cravings and I figured this recipe could help prevent some late-night runs to the grocery store. Plus, cucumbers provide a good amount of Vitamin K, Vitamin C and potassium. They’re are also packed with water to help keep you hydrated. But of course this is not a dish to just be enjoyed during pregnancy; the whole family will love these crispy treats. And with summer rapidly approaching it’s the perfect way to take advantage of the season’s bounty of fresh cucumbers.
canning method, you can make a quick and easy version in just a few steps- no special canning equipment or techniques needed! The technique is called refrigerator pickling. Simply pack your cucumbers into a mason jar or other heatproof container with an air-tight lid. Cover them with a basic pickling brine made with vinegar, water, salt and sugar. Add some herbs and spices and pop the jars in the fridge. They’ll be transformed into pickles overnight.
- ¾ cup distilled white vinegar
- 1 ¼ cups water
- 2 tablespoons kosher salt
- 1 tablespoon plus 1 teaspoon sugar
- 4 cloves garlic, peeled
- ⅛ teaspoon red chili flakes
- 12 sprigs fresh dill
- 1 tablespoon coriander seeds (optional)
- 1 teaspoon mustard seeds (optional)
- 1 pound Kirby, mini or Persian cucumbers (about 5 pickles), cut into spears
- Heat the vinegar, water, salt and sugar together in a medium saucepan, stirring occasionally, until the salt and sugar are dissolved. Remove from heat and cool.
- Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 ½ cup) mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.
- Store pickles in a sealed jar in the fridge.