Refrigerator Dill Pickles

Name: Refrigerator Dill Pickles
Prep time: 30 min
Total time: 1470 min
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: ½ cup boiling water; 1 tablespoon coarse kosher salt; ½ tablespoon granulated white sugar; ⅔ cup distilled white vinegar; ½ teaspoon yellow mustard seeds; ½ teaspoon whole peppercorns ((black or multi-color)); 6 medium garlic cloves, (peeled); 6 sprigs fresh dill; 1 pound baby seedless cucumbers, (rinsed and each cut into 4 spears); cold, filtered water

A super easy pickle recipe that requires zero canning skills!

⏱️ 1470 min 🔪 Prep: 30 min 📊 Hard 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

24 servings

½ cup boiling water
1 tablespoon coarse kosher salt
½ tablespoon granulated white sugar
⅔ cup distilled white vinegar
½ teaspoon yellow mustard seeds
½ teaspoon whole peppercorns ((black or multi-color))
6 medium garlic cloves, (peeled)
6 sprigs fresh dill
1 pound baby seedless cucumbers, (rinsed and each cut into 4 spears)
cold, filtered water

Steps

In a glass bowl, whisk together the boiling water, salt, and sugar until dissolved. Cool to room temperature. Stir in the vinegar, peppercorns, and mustard seeds.
Pour the vinegar mixture into a quart-sized jar. Add the garlic and dill.
Add the cucumber spears. It will be a tight fit, but just about all of them should fit.
Add enough cold filtered water so that the cucumbers are completely submerged in liquid.
Cover the jar and refrigerate 24 hours before serving.