Description
Discover a unique and tasty pickle recipe that will revolutionize your snack game! Learn how to create this innovative pickle dish with our easy-to-follow instructions.
Ingredients
Scale
- 1 1/4 cups (300 ml) white vinegar (5% acidity)
- 3 tablespoons (45 g) kosher salt
- 2 tablespoons (25 g) sugar
- 2 cups (480 ml) cold water
- 1 3/4 to 2 pounds (800–900 g) cucumbers (about 6 Kirby cucumbers), cut into halves or spears
- 2 tablespoons (20 g) coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon (5 ml) mustard seeds
- 1/4 teaspoon (1 ml) red pepper flakes
- 16 dill sprigs
Instructions
- Place the vinegar, salt, and sugar into a small non-reactive saucepan, such as one made from stainless steel, glass, ceramic, or Teflon, and heat on high. Stir until the salt and sugar have fully dissolved. Pour this mixture into a bowl and incorporate the cold water by stirring. Chill the brine in the refrigerator until it’s needed.
- Pack the cucumbers tightly into two sanitized 1-quart jars. Distribute the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine equally between the jars. If required, add some cold water to ensure the cucumbers are fully submerged in the brine. Seal the jars and place them in the refrigerator for approximately 24 hours before enjoying. These pickles can be stored in the refrigerator for up to a month.
Notes
- Pack the cucumbers tightly in the jars for even pickling.
- Adjust red pepper flakes to your preferred level of spiciness.
- Use fresh dill sprigs for optimal pickle flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Calories: 30
- Fat: 0g
- Protein: 1g
Keywords: refrigerator pickles, quick pickles, easy pickling, homemade pickles, dill pickles