Refrigerator Dill Pickles

Name: Refrigerator Dill Pickles
Cook time: 5 min
Total time: 1 min
Ingredients: 1 cup rice wine vinegar or distilled white vinegar; Kosher salt; 1 teaspoon whole black peppercorns; 1/4 teaspoon crushed red pepper flakes; 6 sprigs dill; 3 cloves garlic; 1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

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Cook Time: 5 minutes

Total: 1 hours, 10 minutes

Servings: 1

Author : Food Network Kitchen

pickle recipes cucumber gluten free

Ingredients

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1 cup rice wine vinegar or distilled white vinegarKosher salt1 teaspoon whole black peppercorns1/4 teaspoon crushed red pepper flakes6 sprigs dill3 cloves garlic1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

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Instructions

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Step 1

Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.

Step 2

Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.

Step 3

Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.