Easiest Fridge Dill Pickles
I make these when I want pickles without the hassle of canning. The key to this method is that you don't add water; the salt pulls all the liquid you need directly from the cucumbers, creating a concentrated, crunchy pickle.
Ingredients
- 1 1/2 pounds Kirby or other pickling cucumbers
- 6 large cloves garlic smashed and peeled
- A large handful of fresh dill sprigs
- 3 tablespoons Diamond Crystal kosher salt
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup distilled white vinegar
Method
- Wash cucumbers and trim 1/8 inch off blossom ends.
- Cut cucumbers into spears or rounds.
- Combine cucumbers, smashed garlic, fresh dill, salt, dill seed, peppercorns, red pepper flakes, and vinegar in large jar with tight lid.
- Shake jar vigorously 30 seconds to distribute seasonings.
- Refrigerate 2-3 hours until brine forms, then shake again.
- Let pickle minimum 4 hours before eating, best after 24 hours.
- Shake jar once daily during storage.
Notes
Keeps up to 3 weeks in refrigerator.
Trimming blossom ends prevents mushy pickles.