Easy Refrigerator Dill Pickle Slices
These Easy Refrigerator Dill Pickle Slices are jam-packed with classic dill pickle flavors and come together in about 20 minutes, followed by an overnight rest. These pickles are full of tangy, garlicky deliciousness and perfect for burgers or fried chicken sandwiches!
Servings: 64 Oz.
Calories: 7kcal
Equipment
- Mandolin Slicer Optional
- Large Mixing Bowl
- 2 Mason Jars Quart Size - 32 oz.
- Medium Saucepan
- Mason Jar Funnel Optional
Ingredients
- 3 lbs. Fresh Pickling Cucumbers Sliced to your desired thickness - About ⅛ of an Inch recommended.
- 3 Tablespoons Kosher Salt
- ½ Cup Water
- ¾ Cup Distilled White Vinegar
- ¾ Cup White Wine Vinegar
- 2 ½ Tablespoons Sugar
- 2 Fresh Dill Sprigs
- 2 Garlic Cloves
- 1 Teaspoon Yellow Mustard Seeds
- 1 Teaspoon Black Peppercorns
- ½ Teaspoons Coriander Seeds
- ⅛ Teaspoons Red Pepper Flakes
Instructions
- In a large mixing bowl, add the sliced cucumbers and kosher salt. Rest for 1 hour. Split the fresh dill sprigs, garlic cloves, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes evenly into two quart (32 oz.) sized mason jars. Pack the sliced cucumbers into the jars. Split any remaining water leftover from the rest equally into both jars.
- Add the water, distilled white vinegar, white wine vinegar, and sugar to a medium saucepan and heat until boiling. Pour the brine liquid over the cucumbers and allow to cool. Cover and refrigerate overnight.
Notes
Storage
These pickles will last about 3 months in the refrigerator as long as they are submerged in the brine.
This recipe can be easily scaled up or down as needed. Just half or double the ingredients as needed.
Nutrition
Serving: 28g | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 328mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
