Refrigerator Spicy Baby Dill Pickles

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

I decided to make this quick & easy refrigerator spicy baby dill pickle recipe from Dinner at the Zoo, after I recently stumbled upon these adorable mini cucumbers at the store.  My daughter is a massive dill pickle lover, and she loved these spicy and delicious little cuties.

Refrigerator Spicy Baby Dill Pickles

Ingredients:

• 1½ cups warm water
• 1½ 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

How to Make Refrigerator Spicy Baby Dill Pickles:

Combine the warm water with the kosher salt and set it aside to let the salt dissolve and the water 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 in one large glass jar or split them between two jars.

Pour the vinegar mixture into the jar(s) until 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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Refrigerate:: 1 hour hour

Total Time: 1 hour hour 15 minutes 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

• Large Glass Jar or 2 Small Glass Jars

Ingredients

• 1½ cups warm water
• 1½ 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 let the salt dissolve and the water 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 in one large glass jar or split them between two jars.
• Pour the vinegar mixture into the jar(s) until full, and the pickles are submerged.
• Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy.

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