How to Make Crispy Refrigerator Dill Pickles Without Canning
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 1x
Scale
Ingredients
- 1 ½ pounds smaller pickling cucumbers
- 8–10 sprigs fresh dill
- 4 garlic cloves
- 2 tsp black peppercorns
- ½ tsp red pepper flakes
- ½ tsp mustard seeds
- ¾ cup water
- ¾ cup white wine vinegar
- 3 tbsp honey
- 1 tsp salt
Instructions
- In a saucepan combine the water, vinegar, honey and salt.
- Bring to a boil over high heat.
- In a jars pack the cucumbers, dill, garlic cloves, red pepper flakes, mustard seeds and black peppercorns.
- Pour the hot vinegar mixture over the cucumbers.
- Put the lids on and leave to cool.
- Refrigerate for at least 5 days before eating.
- Store in the fridge for up to 2 months.
Find it online: https://nurturedhomes.com/refrigerator-dill-pickles