Quick Refrigerator Dill Pickles
Servings 4 Pint Jars
Equipment
- 4 Wide-Mouth Pint Glass Jars with Lids
Ingredients
- 4 1-pint wide-mouth mason jars with lids
- 2 lb small cucumbers ends removed and quartered into spears
- 8 cloves garlic
- 4 handfuls fresh dill
- 2 tbsp coriander seeds
- 2 tbsp whole peppercorns
- 4 small chili peppers
- 2 tbsp sugar
- 2 tbsp kosher salt
- 1⅓ cup white vinegar
- 2 cups water
Instructions
- Wash four mason jars and lids in hot, soapy water, rinse and dry.
- Cut the ends off the cucumbers, then quarter them lengthwise.
- Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1½ teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.
- Combine the sugar, kosher salt, and white vinegar in a large bowl, and whisk vigorously until the sugar and salt dissolve.
- Add the water to the mixture.
- In the four clean mason jars, tightly pack the cucumbers evenly into each jar.
- Pour the brine mixture over the cucumbers. Tap the jars on the counter to release air bubbles and top off the jars 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.