Easy Refrigerator Dill Pickles
A classic dill pickle and super easy to make!
Servings: 1 quart
Calories: 425kcal
Ingredients
- 1 ½ cups white distilled vinegar
- ¼ cup granulated sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ¾ teaspoon dill seeds
- 2 cups hot water
- 2 pounds pickling cucumbers sliced ¼ inch thick
- ¾ cup chopped fresh dill
- 3 cloves garlic coarsely chopped
Instructions
- Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until the sugar dissolves and the mixture is clear. Cool to room temperature.
- In a large bowl combine the cucumbers, garlic and dill. Toss to combine. Pour the brine over the mixture and stir to coat. Cover the pickles with a plate to weigh them down and keep them covered in the vinegar mixture. Seal the bowl with plastic wrap and refrigerate overnight, stirring a few times. Spoon the pickles into jars or airtight containers and refrigerate for up to two weeks. Makes 1 quart.
Notes
(adapted from a recipe by Bobby Flay)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 425kcal | Carbohydrates: 78g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9376mg | Potassium: 1607mg | Fiber: 9g | Sugar: 63g | Vitamin A: 3376IU | Vitamin C: 63mg | Calcium: 306mg | Iron: 6mg
