Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle? Plus, they’re a cinch to make at home!
This month, the Recipe Redux challenged us to write about our favorite DIY kitchen essentials. Specifically, they wanted to know what healthy kitchen staples do we now make from scratch that we used to purchase in the past?
When I read the challenge, a few ideas popped into my head right away 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!
Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle? I developed this recipe when I was working on my 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.
Did you know that dill pickles are actually a cinch to make at home? Instead of using a traditional 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.
The best cucumbers to use are pickling cucumbers, also called Kirby cucumbers. They’re small and have a firm flesh with fewer seeds, giving you a crunchier pickle. Also, their thin skin allows the brine to penetrate better making them more flavorful. If you can’t find them, you can use Persian cucumbers or any other variety.
I like to add whole coriander and mustard seeds to make the pickles more flavorful but these are optional.
Refrigerator pickles won't last as long as traditionally canned pickles but they will keep in the fridge for about a month. You can use this technique with any number of vegetables (like cauliflower, carrots or radishes) and is a great way to use up those veggies that are getting a little old in the fridge.
Recipe
Super Easy Refrigerator Dill Pickles
Crunchy, refreshing and delightfully tangy- who doesn’t love a good pickle? Plus, they’re a cinch to make at home!
Print
Pin
Rate
Servings: 5
Calories: 41kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 41kcal | Carbohydrates: 8.2g | Protein: 0g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this Recipe? Pin it Today!Mention @FoodiePhysician or tag #TheFoodiePhysician!
Loved this Recipe? Click on the stars and rate it!
Dee Ann says
I found your recipe 3 years ago and every summer my daughter and I make your recipe of pickles to give to family and friends. Everyone loves them! Thank you for this wonderful recipe!
Joy says
What is the sodium count for this recipe? Is there a way to make them with less sodium? Maybe a salt substitute? My husband LOVES pickles but needs to watch salt intake. Thank you!