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Refrigerator Spicy Baby Dill Pickles

These classic small-batch refrigerator spicy baby dill pickles have fresh dill, garlic, chile pepper, and spices! So easy to make and very addicting.

Refrigerator Spicy Baby Dill Pickles

I decided to make a batch of quick & easy refrigerator spicy baby dill pickles when I recently stumbled upon these adorable mini cucumbers at the store. I found a small-batch recipe on Dinner at the Zoo that sounded good so I gave it a try. My daughter is a massive dill pickle lover so I knew she would really enjoy these spicy and delicious little cuties.

Refrigerator Spicy Baby Dill Pickles

How to Make Refrigerator Spicy Baby Dill Pickles

Combine the warm water with the kosher salt and set it aside to allow the salt to completely dissolve and for the water to cool down. Once cooled, add the vinegar and mix well.

Gently stuff the baby cucumbers, dill sprigs, chile pepper halves, garlic cloves, black peppercorns, crushed red pepper flakes, and coriander together in one large glass jar or split them between two jars.

Pour the vinegar mixture into the jar(s) until completely full and the pickles are submerged. Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy.

Refrigerator Spicy Baby Dill Pickles

Refrigerator Spicy Baby Dill Pickles

Refrigerator Spicy Baby Dill Pickles

Prep Time: 15 minutes
Refrigerate:: 1 hour
Total Time: 1 hour 15 minutes
Course: Condiment
Cuisine: American
Servings: 1 1/2 pints
Author: Adapted by Pam - For the Love of Cooking / Original by Dinner at the Zoo

Equipment

Ingredients

  • cups warm water
  • tbsp kosher salt
  • 3 tbsp white vinegar
  • 3 cups baby cucumbers
  • ½ cup fresh dill sprigs
  • 1 chile pepper, sliced in half lengthwise
  • 4-5 large cloves of garlic, smashed
  • 1 tsp fresh black peppercorns
  • ½ tsp crushed red pepper flakes
  • ½ tsp coriander seeds

Instructions

  • Combine the warm water with the kosher salt and set it aside to allow the salt to completely dissolve and for the water to cool down. Once cooled, add the vinegar and mix well. 
  • Gently stuff the baby cucumbers, dill sprigs, chile pepper halves, garlic cloves, black peppercorns, crushed red pepper flakes, and coriander together in one large glass jar or split them between two jars. 
  • Pour the vinegar mixture into the jar(s) until completely full and the pickles are submerged. Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy. 
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