Refrigerated Pickle Recipe
Refrigerated Pickle Recipe
Ingredients
For the Pickles
- 4 cucumbers, sliced into 1/4 to 1/2 inch rounds
- 3 garlic, cloves
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1 tablespoon onion, chopped
- 1 handful fresh dill
For the Brine
- 1 cup water
- 1 cup vinegar
- 1 1/2 tablespoons pickling salt
- 1/2 teaspoon granulated sugar
Instructions
- 1
Prepare the cucumbers by washing them thoroughly and slicing them into rounds, approximately 1/4 to 1/2 inch thick. Place the sliced cucumbers into a clean glass jar.
⏱️ 5 min
- 2
Add the garlic cloves, coriander seeds, black peppercorns, mustard seeds, chopped onion, and fresh dill into the jar with the cucumbers.
⏱️ 5 min
- 3
In a separate saucepan, combine the water, vinegar, pickling salt, and granulated sugar for the brine.
⏱️ 2 min
- 4
Bring the brine mixture to a boil over medium-high heat, stirring continuously until all the salt and sugar are completely dissolved. This should take about 3-5 minutes.
⏱️ 3 min
- 5
Remove the brine from the heat and allow it to cool completely to room temperature. This is crucial to prevent the cucumbers from becoming soft.
⏱️ 30 min
- 6
Once cooled, carefully pour the brine over the cucumbers and spices in the glass jar, ensuring that all the ingredients are fully submerged in the liquid.
⏱️ 1 min
- 7
Cover and seal the jar tightly with a lid. Place the jar in the refrigerator.
⏱️ 1 min
- 8
Allow the pickles to refrigerate for a minimum of 24 hours before serving. The longer they sit, the more the flavors will develop.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Refrigerated Pickle Recipe
For the Pickles
- 4 cucumbers, sliced into 1/4 to 1/2 inch rounds
- 3 garlic, cloves
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1 tablespoon onion, chopped
- 1 handful fresh dill
For the Brine
- 1 cup water
- 1 cup vinegar
- 1 1/2 tablespoons pickling salt
- 1/2 teaspoon granulated sugar
Instructions
- 1
Prepare the cucumbers by washing them thoroughly and slicing them into rounds, approximately 1/4 to 1/2 inch thick. Place the sliced cucumbers into a clean glass jar.
⏱️ 5 min - 2
Add the garlic cloves, coriander seeds, black peppercorns, mustard seeds, chopped onion, and fresh dill into the jar with the cucumbers.
⏱️ 5 min - 3
In a separate saucepan, combine the water, vinegar, pickling salt, and granulated sugar for the brine.
⏱️ 2 min - 4
Bring the brine mixture to a boil over medium-high heat, stirring continuously until all the salt and sugar are completely dissolved. This should take about 3-5 minutes.
⏱️ 3 min - 5
Remove the brine from the heat and allow it to cool completely to room temperature. This is crucial to prevent the cucumbers from becoming soft.
⏱️ 30 min - 6
Once cooled, carefully pour the brine over the cucumbers and spices in the glass jar, ensuring that all the ingredients are fully submerged in the liquid.
⏱️ 1 min - 7
Cover and seal the jar tightly with a lid. Place the jar in the refrigerator.
⏱️ 1 min - 8
Allow the pickles to refrigerate for a minimum of 24 hours before serving. The longer they sit, the more the flavors will develop.
⏱️ 1440 min