Refrigerator Pickles: Pickle Cucumbers The Simple Way
Learn to pickle cucumbers the simple way so you can make the best dill refrigerator pickles you've ever had. I promise they'll be a big hit with everyone!
Course
Condiment, Snack
Cuisine
American
Prep Time10minutes
Active Time10minutes
Resting TIme1day
Total Time1day20minutes
Servings20pickles
Calories5kcal
AuthorMatt Jabs
Ingredients
2-3pickling cucumbers(as many as you can fit in the jar)
2dill flowers(or 5 sprigs of fresh dill, or 1 Tbsp dry dill)
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly.
Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are!
Store in refrigerator and enjoy within a month for maximum freshness.
Recipe Video
Notes
Don't limit yourself to pickle cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.
Nutrition Facts
Refrigerator Pickles: Pickle Cucumbers The Simple Way
Amount Per Serving (1 pickle)
Calories 5Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 263mg11%
Potassium 41mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 37IU1%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.