Ah, pickles—the unsung heroes of the snack world. There’s just something about their tangy crunch that takes you back to summer picnics, doesn’t it? This keto-friendly recipe is as simple as a sunny afternoon, perfect for when you need a zesty nibble without the carb guilt.
Steps
- Begin by preparing the cucumber: Trim the ends off a large English cucumber. For pickle rounds, slice it into 1/4 inch thick pieces. For spears, cut the cucumber in half lengthwise, then halve again, and slice each quarter into two.
- In a clean pint mason jar, mix together the filtered water, distilled white vinegar, kosher salt, dill (fresh or dried), a smashed garlic clove, and whole peppercorns to create the brine.
- Carefully pack the cucumber slices or spears into the jar until it’s full but not overly tight. Secure the jar with a lid.
- Store the jar in the refrigerator for at least 24 hours to allow the flavors to develop. The longer they sit, the more intense the taste will become, especially by the third day.
Ingredients
- 1 large organic English cucumber
- 1/2 cup filtered water
- 1/2 cup organic distilled white vinegar
- 1 tablespoon kosher salt
- 3 sprigs fresh dill, or 1 tablespoon dried dill
- 1 clove garlic, smashed
- 1 teaspoon whole peppercorns
FAQ
- Can you make pickles without heating the brine?
- Absolutely! This method doesn’t require boiling, making refrigerator pickles incredibly simple. Just combine the ingredients and chill in the fridge.
- What type of cucumber is best for this recipe?
- Organic English cucumbers are ideal due to their thin skin and crispness. Mini snack cucumbers are also a great option.
- Is it okay to use dried dill instead of fresh dill?
- Yes, you can use dried dill if fresh isn’t available. A tablespoon of dried dill works well in this recipe.
- Do I need to sterilize the jars for these pickles?
- No, sterilization isn’t necessary for refrigerator pickles. Washing the jars with soap and water is sufficient.
- Can the brine be reused for another batch of pickles?
- You can reuse the brine immediately for another batch, but the flavor may be less potent. For the best taste, prepare a fresh batch of brine.
Tips
- Choose Organic Cucumbers: If possible, opt for organic English cucumbers as they have a thinner skin and a satisfying crunch. This is especially important since cucumbers are often listed in the “Dirty Dozen” for pesticide residues.
- Customize Your Pickle Cuts: Feel free to cut the cucumbers into rounds, spears, or leave them whole if using mini cucumbers. This allows you to tailor the pickles to your preference or intended use.
- Be Patient for Best Flavor: While the pickles are ready to eat after 24 hours, letting them sit for up to three days enhances the flavor, making them more intense and delicious.
- Reuse Brine with Caution: If you wish to reuse the brine for another batch, do so quickly for the best results. Keep in mind that the flavor might be milder in subsequent uses, so preparing fresh brine is recommended for optimal taste.
Equipment
- Minute Refrigerator Dill Pickles recipe, you might need to purchase the following main equipment from Amazon, especially if you don’t already have them at home:
- Pint Mason Jars – Essential for storing the pickles in the refrigerator.
- Jar Lids – Necessary for sealing the mason jars after packing in the ingredients.
