Description
The Spicy Garlic Dill Refrigerator Pickles bring a delicious combination of tangy, spicy, and herbal flavors to your kitchen. This easy-to-make recipe is perfect for those who love a good crunch with a kick. The aromatic dill and sharp garlic perfectly complement the heat from the Thai chiles, making these pickles an irresistible addition to any meal.
Whether you’re a seasoned pickle-maker or a novice, this recipe offers a simple and satisfying way to preserve fresh cucumbers. Enjoy them as a snack, add them to sandwiches, or serve them as a zesty side. Their bright flavor and crispy texture are sure to delight everyone at the table.
Ingredients
1 pound / 452 g pickling cucumbers (about 4 small), blossom ends removed and cut into spears or chips
1 handful (4-6 sprigs) fresh dill
4 large garlic cloves, smashed
4 Thai chiles, stems removed
1 teaspoon black peppercorns
1 teaspoon yellow mustard seed
1 teaspoon coriander seed
1 cup / 255 g white vinegar
1 cup / 240 g filtered water
1 tablespoon / 18 g kosher salt
2 teaspoons / 8 g granulated sugar
Instructions
Wash jars and lids in very hot water to sanitize.
Cut cucumbers into spears or 1/4-inch thick chips as desired.
Pack cucumbers into jars, alternating with dill, chilies, and garlic.
Top each jar with 1/2 teaspoon each of peppercorns, mustard seed, and coriander seed.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer over medium heat until the salt and sugar dissolve.
Pour the warm vinegar mixture over the cucumbers, filling jars to the top. Add more water if necessary to ensure cucumbers are covered.
Screw on lids and refrigerate for at least 24-48 hours before enjoying. Store in the refrigerator for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes