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Plated pickles with dill and peppers.
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Spicy Refrigerator Dill Pickles ~ Small Batch

An easy recipe for crispy dill pickles with a little heat, ready to eat fresh from the fridge next day.
Course Condiment, Side Dish, Snack
Cuisine American
Keyword dill, pickles, refrigerator
Budget Cheap
Prep Time 15 minutes
Cook Time 2 minutes
Refrigerator Time 1 day
Total Time 1 day 22 minutes
Servings 12
Calories 19kcal

Equipment

  • Small non-reactive saucepan stainless steel is fine
  • Pint glass jar with lid
  • Cutting Board

Ingredients

For the brine:

  • ½ cup White vinegar
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Pickling spice
  • 1.5 teaspoons Kosher or Pickling Salt Do not use table salt
  • 1 teaspoon Sugar

For the pickles:

  • 3 Pickling cucumbers cut into spears
  • 4 sprigs Dill fresh
  • 2 cloves Garlic fresh cloves, smashed
  • 2 Hot peppers optional

Instructions

For the brine:

  • Add the vinegars, spices, sugar and salt to a small saucepan. Heat on low just until the salt and sugar dissolve.
  • Allow to cool to room temperature.

For the pickles:

  • Cut the cucumbers into spears or slices.
  • Stuff the cut cucumbers into a clean pint jar. Smash the cloves of garlic with your palm and stuff it down in to the jar around the cucumbers.
  • Stuff the sprigs of fresh diil down around the cucumbers.
  • Pour the room temperature brine over the cucumbers.
  • If you do not have enough to completely cover the cucumber, add equal parts water and vinegar until the cucumbers are covered.
  • Place a clean lid on the jar and store in the refrigerator. Let them sit 24 hours before eating. Enjoy!

Nutrition

Serving: 1pickle spear | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg