Go Back

The Best Refrigerator Dill Pickles

Ingredients
  

  • 1.5 cups water
  • 3 Tbsp white vinegar
  • 4 garlic cloves *smashed & skin removed
  • 1.5 Tbsp kosher salt
  • 1 Tbsp whole black peppercorns
  • 6 sprigs fresh dill
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 2 cucumbers *ends removed & cut into spears

Equipment

  • 64 oz wide mouth mason jar

Method
 

  1. Start by bringing your water to a simmer on the stove. Turn off the burner and whisk in the salt until completely melted. Let cool a bit.
  2. Meanwhile, cut the ends off of each cucumber so they'll fit in your mason jar.
  3. Slice into spears lengthwise (about 4-5 slices per half depending on the size of your cucumbers).
  4. Add the remaining ingredients to the salted water and stir to combine.
  5. Pour into a 64oz wide mouth mason jar (with lid).
  6. Stuff as many of the cucumber spears into the jar and close the lid.
  7. Refridgerate for 2 days before eating.

Tried this recipe?

Let us know how it was!