Quick pickled cucumbers (Refrigerator dill pickles with garlic)
This quick-pickled cucumber recipe uses garlic, dill, and vinegar for crunchy, savory pickles that are great on a sandwich, wrap, or snacked on out of the jar.
Servings: 6 people
Calories: 22kcal
Ingredients
- 1 ¼ cups water
- 2 Tablespoons kosher salt or sea salt (not iodized)
- 1 cup white vinegar
- 13 ounces cucumber thinly sliced (English or Persian cucumber preferred)
- 6 garlic cloves peeled & sliced thin
- 1 teaspoon mustard seeds
- 3 sprigs dill fresh
Instructions
- In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves (about 2–3 minutes).
- Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
- Add the thinly sliced cucumber to a clean jar, along with the sliced garlic, mustard seeds, and fresh dill.
- Carefully pour the brine into the jar. Make sure the cucumber slices are totally submerged, and cover the jar with a lid. Let the jar cool to room temperature, then transfer to the refrigerator.
- The pickles can be enjoyed in a few hours, but will taste best after 24 hours.Store pickled cucumbers in the refrigerator, and enjoy within 2 weeks.
Notes
For this recipe I use a 32-ounce mason jar.
Note about sodium
The sodium in this recipe looks high because the calculation includes all of the brine. Since most of the brine isn’t consumed, the actual sodium per serving is lower.
Storage instructions
Store quick pickled cucumber in the fridge, fully submerged in the brine. Always use a clean utensil when removing them from the jar. Enjoy within 2 weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2331mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.3mg
