Quick refrigerator dill pickles
No canning, no processing — ready in 48 hours, keeps a month. Crunchy, garlicky, herbal. The gateway pickle for cooks intimidated by preserving.
Ingredients for 20
Method
- I
Sterilize a 1-litre glass jar by rinsing with just-boiled water.
- II
Layer the cucumber slices in the jar with the dill, garlic, mustard seeds, peppercorns, coriander, and bay leaves.
- III
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer, stir until salt and sugar dissolve. Remove from heat.
- IV
Pour the hot brine over the cucumbers, covering them completely.
- V
Tap the jar to release any air bubbles.
- VI
Cool to room temperature (about 1 hour), then seal and refrigerate.
- VII
Wait a minimum of 48 hours before opening — best after 5 days. Keeps refrigerated up to 4 weeks.
Notes & variations
These are refrigerator pickles, not shelf-stable — they must stay cold. Use only pickling / small slicing cucumbers; salad cucumbers have too much water and go soft. Add a fresh grape leaf or half tsp of alum for extra crunch.
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