Homemade Refrigerator Pickles
This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Pickles are ready after 24 hours, but reaches optimal flavor after 3 days! Low-Carb. Keto. Paleo. Whole 30 Approved.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
- 1 quart Jar (with a lid)
- 3 Medium Pickling Cucumbers
- 5 sprigs Fresh Dill
- 1 clove Minced Garlic
- 6 tbsp Distilled White Vinegar
- 1 .5 tbsp Canning Salt Or Kosher Salt
- 1 quart Distilled/Filtered Water Enough to top off jar
- 1/2 tsp Black Peppercorns
- 1/2 tsp Red Pepper Flakes (Optional)
- 1/4 tsp Celery Seed
- 1 tsp Mustard Seeds
Cut cucumbers into discs, spears or sandwich slices.
Add all the ingredients, except the water, to the jar. Try not to overstuff it, in order to give some room when you shake the jar.
Top off with the water and screw the lid on the jar tightly.
Shake and flip your pickle jar periodically to distribute the flavors.
The pickles taste best after sitting 2 - 3 days.
Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1055mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg