Homemade Refrigerator Dill Pickles - Icebox Dill Pickles

Tangy, crunchy garlic dill pickles made in the refrigerator. No need to "can."

Prep Time20

Cook Time2

Total Time22

Course: Appetizer, Condiment

Cuisine: American

Keyword: dill pickle recipe, dill pickles, pickles, refrigerator dill pickles

Servings:

Calories: 19kcal

Author: Kathy Owen

10 small cucumbers (the "baby" size works best)
3 teaspoons coriander seed (whole seed, or use ½ teaspoon ground coriander)
3 teaspoons mustard seed
½ teaspoon minced garlic
5 sprigs fresh dill
1 teaspoon dill seeds (optional: only add if you like it to taste strongly of dill)
3 cups white distilled vinegar
1 tablespoon granulated sugar
4 teaspoons Kosher or sea salt

Get Recipe Ingredients

Slice the cucumbers into ⅛ inch round slices and put them in the clean Mason jar.
Sprinkle the coriander seed, mustard seed, and garlic over the cucumbers in the jar.
Stick the dill sprigs into the jar.

In a microwaveable measuring cup or bowl, mix the vinegar, sugar and salt. Stir to dissolve a bit.
Microwave the brine for about 1-2 minutes, until warmed. Whisk gently to be sure the sugar and salt are dissolved.
Pour the brine over the sliced cucumbers, cover, and shake the jar a bit to thoroughly combine all the ingredients.

Refrigerate for a minimum of 24 hours. They will taste best if you wait to eat them for about 5-14 days.
While waiting, periodically turn the jar over to mix the brine.

Some people also add celery seed (1 teaspoon).