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Homemade Refrigerator Pickles
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This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Low-Carb. Keto. Paleo. Whole 30 Approved.
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Serving Size
10
Equipment
1 Quart Jar with Lid
Ingredients
3
Medium Pickling Cucumbers
5
sprigs
Fresh Dill
1
clove
Minced Garlic
1
quart
Distilled/Filtered Water
Enough to top off jar
6
tbsp
Distilled White Vinegar
1 .5
tbsp
Canning Salt
Or Kosher Salt
1/2
tsp
Black Peppercorns
1/2
tsp
Red Pepper Flakes
(Optional)
1/4
tsp
Celery Seed
1 tsp
Mustard Seeds
Instructions
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.
Video
Notes
The pickles are ready after 24 hours, but reaches optimal flavor after 3 days!