Small-Batch Refrigerator Dill Pickles Recipe

Name: Small-Batch Refrigerator Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/4 cup vinegar (I use plain white, but cider vinegar also works); 1 tablespoon pickling salt; 4 sprigs dill; 1 garlic clove, split in half; 3 -4 bay leaves (optional); 1 tablespoon mustard seeds (optional); 1/2 - 1 tablespoon black peppercorns (optional); chili flakes (to taste, depending on if you like your pickles hot.); 1 -2 lb carrots (the amount depends on how they are cut and how tightly you pack the jars.) or 1 -2 lb cucumber (the amount depends on how they are cut and how tightly you pack the jars.)

Servings: persons

2 cups water
1/4 cup vinegar (I use plain white, but cider vinegar also works)
1 tablespoon pickling salt
4 sprigs dill
1 garlic clove, split in half
3 -4 bay leaves (optional)
1 tablespoon mustard seeds (optional)
1/2 - 1 tablespoon black peppercorns (optional)
chili flakes (to taste, depending on if you like your pickles hot.)
1 -2 lb carrots (the amount depends on how they are cut and how tightly you pack the jars.) or 1 -2 lb cucumber (the amount depends on how they are cut and how tightly you pack the jars.)

1
["To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).", "Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.", "Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2"" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.", "Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center."]

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1/4 cup vinegar (I use plain white, but cider vinegar also works), 1 tablespoon pickling salt, 4 sprigs dill, and more.

Yes, Small-Batch Refrigerator Dill Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Small-Batch Refrigerator Dill Pickles

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