This is the easiest and also my favorite refrigerator dill pickle recipe! Be sure to check out the video to see me making them!
Ingredients
Method
- Combine vinegar and salt in a saucepan(non-reactive - stainless steel, glass, ceramic) over high heat. Whisk until salt is dissolved. Transfer into bowl and whisk in the cold water. Refrigerate until ready to use
- Fill two 1-quart jars with cucumbers. Add mustard seeds, garlic cloves, red pepper flakes, dill sprigs and sliced peppers dividing equally.
- Pour chilled brine into jars divided equally.
- Cover and refrigerate about 24 hours. Will last a month in the fridge, but mine have always lasted for several months. Use your own discretion.
Anita
Hi Anita, Thank you for the recipe. I have cucumbers and peppers from the garden that are ready now. This looks so good!
Author
I hope you like them!
My husband likes to make lime pickles
Author
Interesting! I’m not sure I’ve ever heard of those – I’m gonna have to look that up🙂