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.
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.
Equipment
- 2 Glass Jars with Lids
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
- ⅔ cup vinegar
- 1 cup water
Instructions
- Wash two pint-sized glass 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.
Must be very crunchy and appetizing! What kind of vinegar did you use? Will rice vinegar also work?
Angie,
I used regular white vinegar but I am sure rice vinegar would be terrific!
~Pam
I’ve been trying to get Remy into pickles because I love them so much. Definitely going to try these!
Pickles are great! I haven’t made any for quite a long time. So predictable, this post has me craving them! Really nice recipe — thanks.
Nice recipe. I am going to try this soon.
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.
Hard to beat a batch of good homemade dill pickles, especially with plenty of garlic and a little heat in them.
Can this recipe be canned for shelf storage?
Michelle,
I’ve never tried canning them but if you follow proper canning procedure, I think it would work fine.
-Pam
I made these today. In the ingredients list the abbreviated amount for some ingredients is in Tablespoons but in the directions it is in teaspoons. I made them according to the abbreviation amounts so I hope it’s right.
Kirk,
Tablespoons are the total amount for both jars. The teaspoons are the divided amount for each jar. I hope this helps.
-Pam