Crispy Refrigerator Sweet Dill Pickles
This small-batch refrigerator sweet dill pickle recipe perfectly combines sweet and dill flavors. It's quick, easy, and oh-so-delicious. Plus, you don't need any fancy canning equipment - just a quart jar and a fridge!
Servings: 16 servings
Calories: 55kcal
Ingredients
- 1 pound cucumbers with peel
- 2 large heads of dill
- 3 cloves garlic
- 1 cup white vinegar 5% acidity
- 1 cup water
- 1 cup white sugar
- ½ tablespoon pickling salt coarse salt
Instructions
- Wash a quart-sized glass jar and lid with hot, soapy water. Rinse well and set aside.
- Slice cucumbers to your preferred thickness (about ¼ inch is ideal).
- In a saucepan, combine vinegar, water, sugar, and pickling salt. Heat over medium-high, stirring, until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Place one dill head and two garlic cloves at the bottom of the jar. Add the cucumber slices until they are about 1 inch from the top, then add another dill head and one garlic clove.
- Pour the cooled brine over the cucumbers, covering them completely.
- Secure the lid and gently shake the jar to distribute flavors.
- Refrigerate for at least 24 hours before eating. Pickles will continue to develop flavor over the next few days. Store in the refrigerator and consume within 1 month. Note: These pickles are not shelf-stable and must be kept refrigerated.
Notes
- These pickles are ready to eat in just 24 hours.
- You can also use apple cider vinegar.
- You can also cut the cucumbers into spears instead of slices.
- Store in the refrigerator for up to one month.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 220mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
