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Quick Refrigerator Spicy Garlic-Dill Pickles

Quick Refrigerator Spicy Garlic-Dill Pickles

My daughter has always loved cucumber, in fact, it was her first (and only for a while!) vegetable she would eat, so it was no surprise that she loved pickles too. She has never cared for sweet pickles only tangy, salty, spicy, and garlicky pickles. I surprised her with a couple of jars of these quick refrigerator spicy garlic-dill pickles and she was so excited. The only problem was that she had to wait 24 hours to eat them. Thankfully she was patient and waited until the following day after school to give them a try. Her patience paid off because she absolutely LOVED these pickles and devoured half a jar in one sitting.

Quick Refrigerator Spicy Garlic-Dill Pickles

How to Make Quick Refrigerator Spicy Garlic-Dill Pickles

Wash two mason jars and lids in hot soapy water, rinse, and dry.

Clean the English cucumbers well then trim the ends before slicing them into thick coins.

Place four cloves of smashed garlic, a large handful of fresh dill, 1 1/2 teaspoons of coriander seeds, 1 1/2 teaspoons of whole peppercorns, and 1/4-1/2 teaspoon of crushed red pepper flakes, to taste, into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt have completely dissolved. Add the water to the mixture and mix well.

In the two clean mason jars, tightly pack the cucumber coins into each jar. Once full, pour the brine mixture evenly over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Quick Refrigerator Spicy Garlic-Dill Pickles

Quick Refrigerator Spicy Garlic-Dill Pickles

Prep Time: 20 minutes
Course: Appies & Snacks
Cuisine: American
Servings: 2 pint-sized jars
Author: Pam - For the Love of Cooking

Ingredients

  • 2 pint-sized jars with lids
  • 2 English cucumbers, scrubbed & sliced into thick coins
  • 8 cloves of garlic, peeled & smashed, divided
  • 2 handfuls of fresh dill, to taste, divided
  • 1 tbsp coriander seeds, divided
  • 1 tbsp peppercorn seeds, divided
  • 1/2-1 tsp crushed red pepper flakes, to taste, divided
  • 1 tbsp sugar
  • 1 tbsp salt
  • cup vinegar
  • 1 cup water

Instructions

  • Wash two mason jars and lids in hot soapy water, rinse and dry.
  • Clean the English cucumbers well then trim the ends before slicing them into thick coins.
  • Place four cloves of smashed garlic, a large handful of fresh dill, 1 1/2 teaspoons of coriander seeds, 1 1/2 teaspoons of whole peppercorns, and 1/4-1/2 teaspoon of crushed red pepper flakes, to taste, into each jar.
  • In a large bowl, combine the sugar, kosher salt, and white vinegar together. 
  • Whisk vigorously until the sugar and salt have completely dissolved. Add the water to the mixture and mix well.
  • In the two clean mason jars, tightly pack the cucumber coins into each jar. 
  • Once full, pour the brine mixture evenly over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. 
  • Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting.
  • The pickles last up to one month refrigerated. 
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7 Comments

  1. When I was a little girl, we used to visit in Aunt and Uncle in the summer. He made jars of hot pickles that everyone loved. The only problem was that they were so hot that you had to only take tiny bites of them. While spicy, these sound like they have just the right amount of spiciness.