There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by Jenn de la Vega.
- 6 cucumbers (Kirby)
- 2 tsp. freshly ground black pepper
- 2 tsp. ground coriander
- 2 bay leaves
- 4 garlic cloves (minced or grated)
- 4 heads fresh dill (can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed)
- 2 cups white vinegar (5% acidity)
- 2 Tbsp. kosher salt
- 2 cups water
- 1 tsp. red pepper flakes
- Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
- Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
- In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
- Pour the brine into the jars and set aside to cool for 10 minutes.
- Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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