Low Iodine Quick Refrigerator Dill Pickles

Total time24 hr 20 min

Prep time15 min

Cook time5 min

4.9

(18)

Low Iodine Quick Refrigerator Dill Pickles

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Ingredients

8 servings

2 lbs pickling cucumbers (about 8–10 small)
4 cloves garlic, peeled and smashed
1 bunch fresh dill (about 6–8 sprigs)
1 tsp black peppercorns
1 tsp mustard seeds
½ tsp red pepper flakes (optional)

For the brine

1 ½ cups distilled white vinegar
1 ½ 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 — 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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