Pint Of Pickles Recipe

Quick Refrigerator Dill Pickles (Pint)

1. 1

   Prepare jar and cucumbers

   Sterilize the pint jar and lid by pouring boiling water into the jar, letting it sit 2 minutes, then carefully pour out and set jar on a towel. Wash cucumbers thoroughly; trim blossom ends (about 1/16 inch) and cut into spears or leave whole if they fit vertically in the jar.

2. 2

   Pack aromatics

   Place the fresh dill head (or 2 tsp dill seeds), smashed garlic cloves, black peppercorns, mustard seeds, red pepper flakes (if using), and bay leaf (if using) into the bottom of the warm jar.

3. 3

   Pack cucumbers

   Tightly pack the cucumbers into the jar on top of the aromatics. Aim to leave about 1/2 inch headspace at top of jar so brine can cover cucumbers fully.

4. 4

   Make brine

   In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 tablespoon granulated sugar, and 1.5 teaspoons kosher salt. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat.

5. 5

   Pour brine

   Carefully pour the hot brine into the jar over the cucumbers, covering them completely and leaving ~1/4–1/2 inch headspace. Tap jar gently to release trapped air bubbles or run a nonmetallic spatula down the inside to dislodge bubbles. If needed, add a little more cooled water to cover cucumbers.

6. 6

   Seal and cool

   Wipe rim of jar clean and screw on the lid snugly (not overly tight). Let jar cool to room temperature on the counter, about 30–60 minutes.

7. 7

   Refrigerate and wait

   Transfer the cooled jar to the refrigerator. Pickles will develop flavor after at least 24 hours but are best after 48–72 hours. Keep refrigerated; consume within 4 weeks for best quality.

8. 8

   Serving

   Serve chilled as a snack, on sandwiches, or as part of a relish tray. Use clean utensils each time to maintain shelf life.