Garlic-Dill Lightly Salted Refrigerator Cucumbers
Crisp lightly salted cucumbers with garlic, dill and pepper, stored in the refrigerator.
These lightly salted cucumbers are a quick refrigerator pickle flavoured with garlic, dill, peppercorns and bay. The source calls for a hot brine cooled before pouring and a brief room-temperature ferment; this version treats them as a short-term refrigerated pickle, not a shelf-stable preserve. Use small, firm cucumbers and keep them submerged. Chill after a brief cool-down and use clean utensils. They are ready to eat after a day and stay crispest within a few days. Wash cucumbers, trim ends and prick each once with a clean skewer for quicker brining. Bring water, salt, peppercorns and bay leaves to a boil; cool completely. Place cucumbers, garlic and dill in a clean food-safe container. Pour in cooled brine to cover.
Recipe card
Garlic-Dill Lightly Salted Refrigerator Cucumbers
Equipment: Knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Prepare cucumbers
Wash cucumbers, trim ends and prick each once with a clean skewer for quicker brining.
Make brine
Bring water, salt, peppercorns and bay leaves to a boil; cool completely.
Pack
Place cucumbers, garlic and dill in a clean food-safe container. Pour in cooled brine to cover.
Chill
Cover and refrigerate 24 to 48 hours, turning the container once if needed so cucumbers remain submerged.
Serve
Taste after 24 hours. Keep refrigerated and use clean utensils.
How to tell when it is ready
Cook until tender and hot throughout.
Tips
- Choose firm cucumbers of similar size.
- Cool brine completely before pouring.
- Keep cucumbers below the brine.
- Use clean utensils when serving.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose a broth or seasoning that suits your dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a little citrus for brightness.
Serving suggestions
- Serve with roast meat.
- Add to sandwiches.
- Pair with potatoes.
- Serve alongside dark bread.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Keep covered in the refrigerator and use within 5 days.
Food safety
Refrigerator pickles only; not a tested shelf-stable canning recipe. Keep refrigerated and use within 5 days.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store quick garlic-dill refrigerator pickles?
Keep covered in the refrigerator and use within 5 days.
Serve promptly and refrigerate leftovers safely.
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