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 your cucumbers into a mason jar or other heatproof container with an air-tight lid, then cover them with a basic pickling brine. Add some herbs and spices and pop the jars in the fridge. They’ll be transformed into pickles overnight.
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
- 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.