Refrigerator Dill Pickles

  • Level:Easy
  • Total: 1 hr 10 min(includes cooling time)
  • Active: 5 min

  • Yield:1 quart


1 cup rice wine vinegar or distilled white vinegar

Kosher salt

1 teaspoon whole black peppercorns

1/4 teaspoon crushed red pepper flakes

6 sprigs dill

3 cloves garlic

1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook’s Note)


  1. Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
  2. Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible. 
  3. Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

Cook’s Note

Cucumbers can be left whole, cut lengthwise into spears or sliced into 1/4-inch-thick rounds

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