Refrigerator Dill Pickles 🥒🍴:
Ingredients 🥒🍴
– 4 cups water 💧
– 1 cup white vinegar 🍶
– 1/4 cup kosher salt 🧂
– 2 tablespoons sugar 🍚
– 4 cloves garlic, peeled and smashed 🧄
– 2 tablespoons dill seeds or 4-6 sprigs fresh dill 🌿
– 1 teaspoon mustard seeds (optional) 🌱
– 1/2 teaspoon black peppercorns 🌶️
– 1/4 teaspoon red pepper flakes (optional) 🌶️
– 4-6 small cucumbers (Kirby or pickling cucumbers) 🥒
Preparation 🍳
1. Prepare the Brine: In a large saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let the brine cool to room temperature. 💧🍶🧂🍚
2. Pack the Jars: In clean, quart-sized jars, place the garlic, dill seeds (or fresh dill), mustard seeds (if using), black peppercorns, and red pepper flakes (if using). Pack the cucumbers into the jars as tightly as possible without crushing them. 🧄🌿🌱🥒
3. Add the Brine: Pour the cooled brine over the cucumbers in the jars, ensuring that the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top of each jar. 💧🥒
4. Seal and Refrigerate: Seal the jars with lids and refrigerate. Allow the pickles to sit for at least 24-48 hours to develop flavor, but they will taste best after about a week. ❄️
5. Serve: Enjoy your homemade dill pickles straight from the fridge as a crunchy snack or side dish! 😋
Perfect for a tangy, crunchy treat that’s easy to make at home!