Garlic and Dill 24-Hour Refrigerator Pickles

Introduction & Inspiration

Refrigerator pickles are a fantastic way to enjoy the crisp, tangy flavor of pickles without the time-consuming process of traditional canning. These Garlic and Dill 24-Hour Refrigerator Pickles are incredibly easy to make, requiring just a handful of ingredients and a little bit of patience. They’re perfect for snacking, adding to sandwiches, or serving as a side dish.

My inspiration came from a love of pickles and a desire for a quick and easy way to make them at home. I wanted a recipe that captured that classic dill pickle flavor, with a garlicky kick and a satisfying crunch. These refrigerator pickles deliver on all fronts.

I also appreciate how adaptable this recipe is. You can adjust the amount of garlic, dill, or spices to your liking, or even add other vegetables to the mix. It’s a great base recipe that you can customize to your preferences.

They are also very refreshing, and tasty.

Nostalgic Appeal

Pickles, for many, evoke feelings of summer picnics, barbecues, and deli sandwiches. They’re a classic condiment that adds a tangy, crunchy, and refreshing element to many meals.

The process of making pickles, even quick refrigerator pickles, can also tap into a sense of tradition and home cooking. It’s a simple way to preserve fresh produce and create something delicious from scratch.

These Garlic and Dill Refrigerator Pickles offer a way to enjoy that classic pickle flavor with minimal effort. They’re a perfect way to add a homemade touch to your meals, even if you’re short on time.

They are perfect for a snack.

Homemade Focus

This recipe is all about the homemade goodness. We’re taking fresh cucumbers, transforming them into flavorful pickles with a simple brine of vinegar, water, sugar, and salt, and adding our own blend of garlic, dill, mustard seeds, and peppercorns.

I believe that homemade pickles, even quick refrigerator pickles, are always superior to store-bought versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, it’s incredibly satisfying to make your own pickles from scratch.

The process is surprisingly simple. It’s all about slicing the cucumbers, packing them into jars with the aromatics, and pouring a hot brine over them. The magic happens in the refrigerator, as the cucumbers absorb the flavors of the brine and transform into crisp, tangy pickles.

It is also a very rewarding process.

Flavor Goal

The primary flavor goal for these Garlic and Dill Refrigerator Pickles is to achieve that classic dill pickle flavor – tangy, garlicky, slightly sweet, and salty – with a satisfying crunch.

The cucumbers, of course, provide the base flavor and texture. Using fresh, firm cucumbers is key to achieving a crisp pickle.

The white distilled vinegar provides the acidity and tanginess that’s essential for pickles.

The sugar adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the brine.

The salt is crucial for both flavor and preservation. It helps to draw out moisture from the cucumbers and create a crisp texture.

The garlic cloves add a pungent, savory flavor.

The fresh dill adds a bright, herbaceous note that’s characteristic of dill pickles.

The mustard seeds and black peppercorns add subtle layers of flavor and a hint of spice.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Cucumbers: Choose firm, fresh cucumbers that are about 8 to 9 inches long. Kirby cucumbers are a classic choice for pickling, but you can also use English cucumbers (although they may be slightly less crisp).
• Garlic cloves, peeled and lightly crushed: Add that essential garlicky flavor. Crushing the garlic cloves gently helps to release their flavor into the brine.
• Mustard seeds: Add a subtle pungent flavor and a bit of texture.
• Black peppercorns: Add a touch of warmth and spice.
• Fresh chopped dill: The star of the show! Adds that classic dill pickle flavor. Use fresh dill for the best results.
• White distilled vinegar: Provides the acidity and tanginess that’s essential for pickles.
• Water: Dilutes the vinegar and creates the brine.
• Sugar: Adds a touch of sweetness to balance the acidity and saltiness.
• Kosher salt: Enhances the flavors and helps to preserve the pickles. Use kosher salt or pickling salt; avoid iodized salt, which can make the pickles cloudy.

Essential Equipment

Here are the tools, you will need:

• Two pint-sized mason jars with lids: For storing the pickles. Make sure the jars and lids are clean and sterilized (see Tips and Variations for sterilization instructions).
• Cutting board and knife: For slicing the cucumbers.
• Small saucepan: For making the brine.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring the brine.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
• 2 cloves garlic, peeled and lightly crushed
• 1 teaspoon mustard seeds, divided
• 1 teaspoon black peppercorns, divided
• 2 heaping teaspoons fresh chopped dill, divided
• 1 cup white distilled vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt

Step-by-Step Instructions

Let’s get pickling! Here’s a detailed, step-by-step guide:

Step 1: Prepare Cucumbers

Wash the cucumbers thoroughly and trim off the ends.

Slice the cucumbers according to your preference:

• For spears: Cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar).
• For round slices: Cut each cucumber into 16 slices, each about 1/4 inch thick (for a total of 32 rounds; 16 per jar).

Step 2: Pack Jars

Tightly pack the sliced cucumbers into the two clean, pint-sized mason jars.

Add one clove of lightly crushed garlic to each jar, tucking it down into the cucumbers.

Add 1/2 teaspoon of the mustard seeds, 1/2 teaspoon of the black peppercorns, and 1 heaping teaspoon of the fresh chopped dill to each jar.

Step 3: Make Brine

In a small saucepan, combine the white distilled vinegar, water, sugar, and kosher salt.

Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar and salt have completely dissolved.

Step 4: Pour Brine over Cucumbers

Carefully pour the hot brine into the jars, making sure to cover the cucumbers completely. Since we are not canning these pickles, you can fill the jars right to the top (uncovered cucumbers can spoil faster).

Step 5: Cool and Refrigerate

Set the jars aside and allow them to cool to room temperature. This will take about 30 minutes.

Once cooled, place the lids on the jars and refrigerate for at least 24 hours before serving. The flavor will intensify the longer they sit in the fridge.

Enjoy these crisp, tangy, and flavorful Garlic and Dill Refrigerator Pickles!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My pickles are too soft.

Solution: Make sure you’re using fresh, firm cucumbers. Also, don’t overcook the brine. The hot brine will slightly soften the cucumbers, but they should still retain a good crunch.

Problem: My pickles are too sour.

Solution: Add a bit more sugar to the brine next time. You can also try using a different type of vinegar, such as apple cider vinegar, which is less acidic than white distilled vinegar.

Problem: My pickles are too salty.

Solution: Use less salt in the brine next time. Problem: My pickles are not flavorful.

Solution: Let them in the brine, few more days.

Tips and Variations

Here are some tips and variations to customize your Garlic and Dill Refrigerator Pickles:

Tip: Sterilizing Jars (Optional but Recommended): While these are refrigerator pickles and not meant for long-term shelf storage, sterilizing your jars is still a good practice to ensure the best quality and prevent spoilage. To sterilize jars, wash them in hot, soapy water, rinse well, and then place them in a large pot of boiling water for 10 minutes. Sterilize the lids separately in simmering water for 5 minutes.

Tip: For the best flavor, use fresh, high-quality ingredients.

Tip: Make sure the cucumbers are completely submerged in the brine to prevent spoilage.

Variation: Add other vegetables to the jars, such as:

• Sliced onions
• Carrot sticks
• Cauliflower florets
• Bell pepper strips

Variation: Add other spices to the brine, such as:

• Red pepper flakes (for heat)
• Coriander seeds
• Bay leaves
• Celery seeds

Variation: Use a different type of vinegar, such as apple cider vinegar or rice vinegar.

Variation: Add a small piece of horseradish root to each jar for a spicy kick. Variation: For a sweeter pickle, increase the amount of sugar in the brine.

Serving and Pairing Suggestions

These Garlic and Dill Refrigerator Pickles are incredibly versatile and can be enjoyed in many ways:

• As a snack: They’re delicious on their own, straight from the jar!
• On sandwiches and burgers: Add them to your favorite sandwiches or burgers for a tangy crunch.
• As a side dish: They pair well with grilled meats, fish, or vegetarian dishes.
• On a charcuterie board: Add them to a cheese and charcuterie board for a flavorful and refreshing element.
• Chopped up in salads: Add them to salads for a burst of flavor and texture.
• As a topping:

Nutritional Information

Nutritional information is an approximation. Exact values will depend on specific ingredients.

Here’s an approximate nutritional breakdown per serving (assuming 4 servings per jar, or 8 total servings):

• Calories: 30-40
• Fat: 0g
• Saturated Fat: 0g
• Protein: 1g
• Carbohydrates: 7-9g
• Fiber: 1-2g
• Sugar: 5-7g
• Sodium: 200-300mg (depending on the salt added)

These Garlic and Dill Refrigerator Pickles are a low-calorie, low-fat, and naturally vegan and gluten-free snack or condiment.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Garlic and Dill Refrigerator Pickles by slicing cucumbers, packing them into jars with garlic, mustard seeds, peppercorns, and dill, making a brine of vinegar, water, sugar, and salt, pouring the hot brine over the cucumbers, cooling them to room temperature, and refrigerating them for at least 24 hours.

Q&A:

Q: How long do these refrigerator pickles last?

A: These pickles will last in the refrigerator for up to 2-3 weeks. The flavor will continue to develop over time.

Q: Can I use these pickles for canning?

A: No, this recipe is not intended for canning. It’s a refrigerator pickle recipe, meaning the pickles are not processed in a boiling water bath and are not shelf-stable. They must be stored in the refrigerator.

Q: Can I use dried dill instead of fresh dill?

A: Yes, you can use dried dill, but fresh dill provides the best flavor. If using dried dill, use about 1/2 teaspoon per jar.

Q: My cucumbers are floating in the brine. Is that okay?

A: It’s ideal for the cucumbers to be completely submerged in the brine. If they’re floating, you can try adding a small weight on top of them (such as a small, clean glass jar or a fermentation weight) to keep them submerged.

Q: Can I reuse the brine? A: No, it is not recommended.