Name: Refrigerated dill pickles
Prep time: 10 min
Cook time: 24 h
Total time: 24 h 10 min
Yield: 4
Ingredients: 2 cups small cucumbers, sliced; ¾ cup white vinegar; ¾ cup water; 2 cloves garlic, minced; 1 tbsp kosher salt; ½ tsp Dill seeds or fresh dill; ½ tsp Mustard seeds; ½ tsp Whole black peppercorns; ¼ tsp Coriander seeds; ¼ tsp Red pepper flakes (optional); 1 Bay leaf, crushed

Ingredients

Scale

2 cups small cucumbers, sliced
¾ cup white vinegar
¾ cup water
2 cloves garlic, minced
1 tbsp kosher salt
½ tsp Dill seeds or fresh dill
½ tsp Mustard seeds
½ tsp Whole black peppercorns
¼ tsp Coriander seeds
¼ tsp Red pepper flakes (optional)
1 Bay leaf, crushed

Instructions

1.In a medium saucepan, combine vinegar, water, kosher salt, and garlic, and bring to a simmer until the salt dissolves.
2.Arrange the cucumber slices, dill seeds, mustard seeds, red pepper flakes, black peppercorns, and coriander seeds in a sterilized jar.
3.Pour the hot vinegar mixture over the cucumbers, ensuring they are fully submerged.
4.Seal the jar tightly and allow the mixture to cool to room temperature.
5.Refrigerate the pickles for at least 24 hours before serving for best flavor.

Prep Time: 10
Cook Time: 1440