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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 minutes
Cook Time 2 minutes minutes
Refrigerator Time 1 day day
Total Time 1 day day 22 minutes minutes
Servings 12
Calories 19kcal
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
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!
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