I have faint memories of a closet full of canned goods growing up. We canned everything from fruit to green beans, and tomato sauce to pickles. My family stopped canning as I hit my teenage years, so I have lost any recollection or skill that would help me fill my basement with loaded mason jars. Someday I’d like to can a summer’s bounty again.
To ease my way towards this goal, we made a couple sets of refrigerator pickles over the weekend. They aren’t full-on preserved (they have to be refrigerated and only last about a month). But, they are simple and delicious.
We made dill pickles that could be eaten after just 24 hours and are absolutely wonderful, especially to garlic lovers like us! We also made some okra pickles, but are waiting 10 days to taste the goodness.
Did you make this recipe?
If you make this easy garlic dill pickles recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.Print
- 1 quart mason jar with lid
- 12 ounces of kirby cucumbers (about 6 small cucumbers)
- 3 cloves garlic
- 8 sprigs fresh dill
- 1 tablespoon coriander seeds
- 1 tablespoon sugar
- 1 1/2 tablespoons kosher salt
- 2/3 cup white vinegar
- 1 cup water
- Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
- In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
- In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won’t stick around that long in our house).
Inspired by Grace Parisi in Food and Wine