Quick Refrigerator Dill Pickles
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons kosher salt
  • Several sprigs of fresh dill
  • 1 teaspoon celery seed
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 2-3 cucumbers
  1. In a medium saucepan, bring 4 cups water to a boil. Once boiling, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt. Raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  2. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs or a slotted spoon, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers. You want them to be tightly stuffed.
  3. Bring the brine back to a boil, pour it over the vegetables to cover completely. Let cool, then cover and refrigerate. The pickles will taste good in just a few hours, and even better after a couple of days. And they'll keep for about 3 months (not that we've waited that long).
The original recipe says it makes two 1-quart jars of pickles. We've been able to make three 1-quart jars using one batch of brine. We made the first two jars following the recipe (i.e. only putting 10 cloves of garlic in the brine and dividing the seeds and peppercorns between the two jars). We then poured the remaining brine into the third jar, added 5 cloves of garlic, dill, and a half teaspoon each of the seeds and peppercorns, and then packed sliced cucumbers into the jar.

Ted's original recipe also recommends adding carrots, cauliflower, green beans, scallions, and/or hot peppers to the mix.
Recipe by Fiscally Chic at https://fiscallychic.com/2014/09/quick-dill-pickle-recipe.html