Garden Refrigerator Pickles(Easy)
Fresh garden refrigerator pickles combine crisp cucumbers, fragrant dill, garlic, and tomatoes in a tangy vinegar brine, perfect for summer snacking or adding zest to meals.
Ingredients
- 2 c. cider vinegar
- 2 tsp. plain (non-iodized) or pickling salt
- 1/2 tsp. whole coriander seeds
- 1/2 tsp. black peppercorns ⓘ
- 2 Kirby cucumbers, sliced into 1/4-inch rounds or spears
- 1 small onion, thin half rounds ⓘ
- 1 c. yellow or red grape tomatoes ⓘ
- 8 garlic cloves, crushed and peeled ⓘ
- 1/4 c. packed sprigs of fresh dill ⓘ
Instructions
- Bring the cider vinegar, salt, coriander seeds, and black peppercorns to a full boil in a medium saucepan over high heat. Cool completely.
- Place the sliced cucumbers, onion, grape tomatoes, crushed garlic cloves, and dill sprigs into a clean jar or container.
- Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving to allow flavors to meld.
Tips & Substitutions
To enhance the flavor of your Garden Refrigerator Pickles, consider adding other spices like mustard seeds or red pepper flakes for a bit of heat. If Kirby cucumbers are unavailable, you can substitute with Persian cucumbers. Use fresh dill for the best flavor, but dried dill can work in a pinch, though it may not have the same vibrant taste.
Serving Suggestions
Serve these pickles as a zesty side to sandwiches, burgers, or grilled meats. They also pair wonderfully with a charcuterie board or as a topping for salads. For a refreshing drink, enjoy them alongside Berry Good Punch to balance the flavors.
Storage & Reheating
Store your pickles in the refrigerator in a tightly sealed jar. They will keep well for up to 2 weeks. They can be enjoyed straight from the jar and do not require reheating, making them an easy addition to any meal.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Refrigerator Pickles(Easy) contains roughly 725 calories, with 18g protein, 86g carbohydrates, and 34g fat. It is an excellent source of iron (44% of the Daily Value), protein (35% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2853mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickles need to sit before they are ready to eat?
For the best flavor, allow the pickles to sit in the refrigerator for at least 24 hours before serving. This resting time helps the flavors meld and intensify, making for a more delicious pickle experience.
Can I use other vegetables in this pickle recipe?
Absolutely! This recipe is versatile; you can add other vegetables like carrots, radishes, or bell peppers. Just ensure they are sliced thinly to allow for proper pickling and flavor absorption.
What can I do with leftover pickling brine?
Leftover pickling brine can be reused for future batches of pickles or as a tangy marinade for meats and vegetables. Just make sure to strain it and ensure it hasn't been contaminated. You can also use it to add flavor to sauces or salad dressings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).