Easy Garlic Dill Refrigerator Pickles

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You’ll be crunching on Easy Garlic Dill Refrigerator Pickles in no time, yum yum!

Raise your hand if you’re a pickle lover! Yep, I’m wildly waving both hands. I LOVE, LOVE, LOVE them!! I could eat them everyday and when summer hits, I want to make them when grocery store produce bins are overflowing with small salad cucumbers. But I don’t have a ton of time these days to actually can an entire batch of pickles and I’m more a fan of the crisp, crunchiness of a refrigerator pickle than the mush of some canned pickles.

I’ve tried several refrigerator pickles over the past few years, trying to find a favorite. This is it. Why is it my favorite? I prefer the taste of white vinegar to apple cider vinegar and the sugar helps balance out the overall flavor of these pickles. The coriander seed is something I’ve never used in pickles before and I really like it. The big bonus here is that you can eat these pickles as soon as the next day, because when you want a pickle, you want a pickle.

You can cut them however you like – chips, spears, halves or leave them whole. I did chips and spears on the last batch and took some to a recent church potluck. People couldn’t stop raving about them, they were a crowd favorite. I’ll probably have a jar or two of these in my fridge all summer long…because pickles. 😉

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Easy Garlic Dill Refrigerator Pickles

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Serves: 2 quarts

Ingredients

1¼ cups WHITE VINEGAR
3 Tablespoons KOSHER SALT
2 Tablespoons SUGAR
2 cups COLD WATER
2 Tablespoons CORIANDER SEEDS
6 cloves GARLIC, peeled and smashed
1 teaspoon MUSTARD SEED
¼ teaspoon CRUSHED RED PEPPER FLAKES
16 sprigs FRESH DILL
2 lbs. KIRBY CUCUMBERS*, cut in your preferred pickle shape

Instructions

In a small saucepan, heat vinegar, salt and sugar until salt and sugar are dissolved. Add cold water and allow mixture to cool for a while.
Evenly divide spices, garlic and dill between two clean quart jars. Fill jars with cut cucumbers and then pour in brine mixture to cover cucumbers.
Put a lid on jars and refrigerate until ready to eat. You can eat them after 24 hours, but they just get better with time.

Notes

*Also, called pickling or salad cucumbers. I cut off both ends to ensure the pickles stay crisp.