Pregnancy Friendly Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles hit that salty-sour craving that tends to show up hard during pregnancy. The brine is made from scratch with just vinegar, water, kosher salt, and a touch of sugar, so you know exactly what's going into every jar ā no mystery preservatives or additives to second-guess. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears satisfyingly crisp rather than soft and mushy. Packing the jars with fresh dill, smashed garlic, peppercorns, and mustard seeds means the flavor builds beautifully in the fridge over 24 to 72 hours. Because these are refrigerator pickles rather than shelf-stable canned ones, there's no pressure canning involved ā just a hot brine poured over packed jars, cooled, and chilled. They're ready to snack on the next day and only get better as the week goes on, which makes a double batch a very smart idea.
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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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