How long does super-easy refrigerator dill pickles [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can super-easy refrigerator dill pickles [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is super-easy refrigerator dill pickles [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does super-easy refrigerator dill pickles [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is super-easy refrigerator dill pickles [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

8K Views 10 years ago

Super-Easy Refrigerator Dill Pickles
[Vegan]

SR By: Sonali Ruder

Author Bio

I’m an Emergency Medicine physician, mom, culinary school graduate, recipe developer and cookbook author. Several... Read More

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Super-Easy Refrigerator Dill Pickles [Vegan]

5 pickles

Did you know that dill pickles are actually a cinch to make at home? Instead of using a traditional canning method, you can make a quick and easy version in just a few steps — no special canning equipment or techniques needed! The technique is called refrigerator pickling. Simply pack... Read More

Ingredients You Need for Super-Easy Refrigerator Dill Pickles [Vegan]

3/4 cup distilled white vinegar
1 1/4 cups water
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon sugar
4 cloves garlic, peeled
1/8 teaspoon red chili flakes
12 sprigs fresh dill
1 tablespoon coriander seeds (optional)
1 teaspoon mustard seeds (optional)
1 pound Kirby, mini or Persian cucumbers (about 5 pickles), cut into spears

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How to Prepare Super-Easy Refrigerator Dill Pickles [Vegan]

Heat the vinegar, water, salt, and sugar together in a medium saucepan, stirring occasionally, until the salt and sugar are dissolved. Remove from heat and cool.
Divide the garlic, chili flakes, dill, coriander seeds, and mustard seeds between two standard (1 1/2 cup) mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.
Store pickles in a sealed jar in the refrigerator.

Nutritional Information

One pickle: Calories 41; Fat 0.4g (Sat 0.1g); Protein 1g; Carb 8.2g; Fiber 1g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.