These refrigerator dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!
- 2 1-pint wide-mouth mason jars with lids
- 1 pound small cucumbers
- 3 cloves garlic
- 4 small chili peppers (optional)
- 1 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon sugar
- 1 1/2 tablespoons kosher salt
- 2/3 cup white vinegar
- 1 cup water
- 1 large handful fresh dill
- Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half. If desired, slice the chili peppers in half and add to the jars.
- In a spare mason jar or covered container, combine the coriander seeds, whole peppercorns, sugar, kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.
- In the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, and chili peppers (if using).
- Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
- Category: Snack
- Method: Pickled
- Cuisine: American
Keywords: refrigerator dill pickles, homemade dill pickles