Breastfeeding Friendly Quick Refrigerator Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight from the jar. The brine comes together in just a few minutes on the stovetop ā vinegar, water, kosher salt, and a touch of sugar ā so there's no complicated canning process to worry about. That simplicity matters when you're nursing and trying to keep your plate (and your snack drawer) stocked with wholesome, feel-good foods. Cucumbers are hydrating and light, and the garlic and dill bring real flavor without leaning on anything processed or artificial. The optional red pepper flakes let you dial the heat up or down depending on your preference and how your body is feeling. After 24 hours in the fridge they're tangy and satisfying, and by 48 to 72 hours they're deeply flavored and seriously addictive. Make a double batch ā these go fast.
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Learn more āIngredients
8 servings
- 2 lbs pickling cucumbers (about 8ā10 small)
- 4 cloves garlic, peeled and smashed
- 1 bunch fresh dill (about 6ā8 sprigs)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
For the brine
- 1 Ā½ cups distilled white vinegar
- 1 Ā½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber ā this removes enzymes that can soften the pickles. Cut the cucumbers lengthwise into quarters to make spears, or slice into 1/4-inch rounds if you prefer chips.
- 2
Divide the garlic, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. Pack the cucumber spears in vertically, fitting them snugly.
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