Before you begin, wash four pint-sized mason jars with warm, soapy water, then rinse them well. Next, warm your glass jars with hot water to reduce the likelihood that the glass will shatter when the brine is poured inside.
Next, carefully wash and dry your produce. Cut the cucumbers into spears, and peel the garlic. Next, tightly pack your jars with the cucumbers. Add the dill sprigs, garlic, red pepper flakes, and peppercorn, dividing evenly amongst the jars.
In a small pot, bring the water, vinegar, kosher salt, and sugar to a boil, whisking until the sugar is completely dissolved. Next, carefully pour the hot brine over the cucumbers in all the jars, so they're completely submerged, leaving at least a half-inch of room between the liquid and lid.
Then allow the jars to cool to room temperature. Once the jars are room temperature, about an hour, seal them shut with the lid and transfer them to the refrigerator. Allow to quick pickle for at least an hour to overnight for best results. Enjoy your quick-pickled dill pickles within one month. Makes four pint sized jars of quick-pickled dill pickles.
When it comes to quick pickling, any vegetable is a likely nominee, meaning you could use any cucumber variety you wish. However, other than being short and stout, Kirby cucumbers have thicker skin than your average cuke, which can withstand the toughest pickling liquids and still have a crunchy snap. When it comes to other cucumbers with thinner skins, like your ordinary grocer cuke, you may run into soggy pickles.
We use fresh garlic cloves, red pepper flakes, and whole peppercorns for added heat and unique flavor in our quick and easy refrigerator dill pickles recipe. To make it your own, feel free to opt out or adjust the amounts. Other popular ingredients to add to quick dill pickles are coriander seeds, mustard seeds, celery seeds, and bay leaves. Additionally, you can modify the amount of sugar in the recipe to make your pickles more or less sweet.