Fridge Dill Pickles
Quick refrigerator dill pickles made with a simple vinegar brine, fresh dill, and garlic. No canning required—ready to eat in 2 days.
Prep 15 min0Serves 1 quart or 2 pints
Ingredients
- *1 1/2 cups water
- *3 tablespoons white vinegar or apple cider vinegar
- *1 1/2 tablespoons kosher or pickling salt
- *2 teaspoons black peppercorns
- *5 cloves garlic, peeled
- *6 large sprigs fresh dill
- *1 bay leaf
- *1/2 teaspoon crushed red pepper flakes (optional, to taste)
- *Cucumbers (sliced)
Instructions
- 1
Add water, vinegar, salt, peppercorns, garlic, dill, and bay leaf to a large 1-quart jar or divide evenly between two 1-pint jars.
- 2
Stir to combine all brine ingredients.
- 3
Add sliced cucumbers to the jar(s).
- 4
Place lids on the jar(s) and shake to combine.
- 5
Refrigerate for at least 2 days before eating (though you can eat them sooner if desired).
- 6
Store in a sealed container in the refrigerator for up to 1 week.