Why Make This Recipe
Garlic and Dill 24-Hour Refrigerator Pickles are a refreshing and tasty way to enjoy cucumbers. They offer a crunchy texture and a bright flavor that can enhance many meals. Making pickles at home is easy, and you can control the ingredients. These pickles are perfect for snacking, serving with burgers, or adding to salads. Plus, they are quick to prepare and will be ready to eat in just 24 hours!
How to Make Garlic and Dill 24-Hour Refrigerator Pickles
Ingredients
- 2 medium cucumbers (about 8 to 9 inches long each, washed and ends trimmed off)
- 2 cloves garlic (peeled and lightly crushed)
- 1 teaspoon mustard seeds (divided)
- 1 teaspoon black peppercorns (divided)
- 2 heaping teaspoons fresh chopped dill (divided)
- 1 cup white distilled vinegar (5% acidity minimum)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Directions
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Slice the Cucumbers: To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar). If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
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Pack the Jars: Tightly pack the cucumbers into the jars.
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Add Garlic and Spices: Add one clove of garlic to each jar, tucking it down into the cucumbers. Then, add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
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Prepare the Brine: Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
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Fill the Jars: Pour the hot brine into the jars, making sure to cover the cucumbers completely. (Uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).
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Cool and Refrigerate: Set aside and allow to cool to room temperature (this will take about 30 minutes). Place the lids on the jars and refrigerate for at least 24 hours before serving. The flavor will intensify the longer they sit in the fridge.
How to Serve Garlic and Dill 24-Hour Refrigerator Pickles
These pickles can be served as a snack, alongside sandwiches, or as a side dish. They provide a crunchy contrast to rich or savory foods. Try them on a picnic or at a barbecue, and enjoy their zesty flavor.
How to Store Garlic and Dill 24-Hour Refrigerator Pickles
Keep the pickles in the refrigerator. They can last for up to two weeks. Make sure the cucumbers remain submerged in the brine to prevent spoilage. Use a clean utensil when taking pickles from the jar to keep them fresh.
Tips to Make Garlic and Dill 24-Hour Refrigerator Pickles
- Use fresh and crisp cucumbers for the best results.
- Adjust the amount of garlic and dill to suit your taste preferences.
- If you like a bit of heat, consider adding red pepper flakes to the brine.
- For a sweeter pickle, increase the sugar slightly.
Variation
You can customize this recipe by adding other spices like coriander seeds or dill seeds. You can also substitute the white vinegar with apple cider vinegar for a different flavor.
FAQs
Q1: Can I use smaller cucumbers?
Yes, smaller cucumbers will work too. You may need to adjust the packing method or the number of cucumbers you use.
Q2: How long do the pickles last?
These pickles last for about two weeks when stored in the refrigerator.
Q3: Can I use a different type of vinegar?
Yes, you can use different types of vinegar, but make sure it has a similar acidity level to white distilled vinegar for proper preservation.
