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The Ultimate Guide to Making Refrigerator Dill Pickles at Home

Refrigerator Dill Pickles
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My grandmother always kept a jar of crunchy dill pickles in the fridge, and opening that lid felt like opening a jar full of summer memories. These pickles take just 10 minutes to prepare and they taste better with each passing day. A great way to enjoy your garden cucumbers or store-bought ones! Give it a try — your fridge (and your taste buds) will thank you.

Ingredients

Scale

  • 4–5 small cucumbers (Kirby or Persian are perfect)

  • 2 cups water

  • 1 cup white vinegar

  • 1 tbsp sugar

  • 1 tbsp salt (non-iodized preferred)

  • 4 garlic cloves, smashed

  • 1 tsp black peppercorns

  • 1 tsp mustard seeds (optional)

  • A few sprigs fresh dill

  • Optional: pinch of red pepper flakes for a kick

Instructions

  • Wash and slice cucumbers into spears or rounds.

  • Pack them tightly into a clean mason jar with garlic, dill, peppercorns, and optional spices.

  • In a pot, combine water, vinegar, sugar, and salt. Heat until salt and sugar dissolve.

  • Pour the warm brine into the jar, covering the cucumbers completely.

  • Let cool to room temperature, then refrigerate.

  • Wait 24 hours before enjoying — but 3 days gives the best flavor

Notes

  • Use very fresh cucumbers for the crunchiest pickles.

  • Don’t boil the cucumbers — hot brine only!

  • These will last up to 1 month in the fridge, but they’re usually gone long before that.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-guide-to-making-refrigerator-dill-pickles-at-home/