Prior to this recipe, I tried 2 other refrigerator pickle recipes. Both…failed. Miserably failed. Inedible, even. While pickles are a controversial topic in our house (Team Any-Pickle-Will-Do vs. Team Claussen), I was going for a crispy, fresh dill pickle.
And for the love of pickles, I didn’t give up on my pickle recipe hunt. Yes, pickles were wasted. Yes, I caught a lot of flack from you-know-who. It was worth it to me to continue the pursuit of the perfect refrigerator pickle and in the end, I found a winner. You can thank me now…or later (after sampling!) for saving you time and money
The first recipe was SO tart. Pickles should pack a little tart punch, but these just made your cheeks ache in a very unpleasant way. The second recipe was sweet, but flavorless for pickles. A bad attempt at bread and butter, it seemed.
Back to the drawing board.
3 was the lucky number.
This refrigerator dill pickle is a keeper. And simple to boot. Plus, you only have 24 hours to wait before they’re ready Check your local farmer’s market for pickling cucumbers…or your local grocer. They’re everywhere this time of year…take advantage! Ones by me are $0.39/each!
Easy Garlic Dill Pickles from A Couple Cooks
1 quart mason jar with lid
3-4 pickling cucumbers
3 cloves garlic
8 sprigs fresh dill
1 Tbsp coriander seeds
1 Tbsp sugar
1 1/2 Tbsp kosher salt
2/3 cup white vinegar
1 cup water
Quarter the cucumbers into four slices each, lengthwise, or cut into 1/4-inch chips. Cut the garlic cloves in quarters.
In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated. Yield: 12 pickle quarters.
Nutrition Information: These are very low in calories (less than 10 calories/pickle). Other than a few grams of carbohydrate and about 1/3 gram fiber, these contain some sodium. I have no idea how much brine is absorbed, so I haven’t a clue on the sodium content. However, many pickle recipes call for WAY more salt that this recipe.
Result: Many dill refrigerator pickle recipes were disappointing, but this recipe is a keeper. These come together in 5 minutes or less and are ready in 1 day…can’t beat it! Simple ingredients and clean, fresh flavors. These dill pickles have lots of crunch and the perfect balance of vinegar, salt, and garlic! Enjoy!
I had some with dinner last night and more are packed for lunch today I need to make another batch soon…they’re not lasting very long!
Tonight is my hockey skills and drills. I’m nervous! I haven’t attended a hockey “practice” since college! I don’t miss suicides (if you’ve seen the movie Glory, you know what I’m talking about!). Should be a great workout!
Question: Dill, sweet, or bread and butter pickles? Whole, halves, spears, or chips?