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The Best Icebox Pickles Recipe - Small-batch!

The Best Small-Batch Icebox Pickle Recipe

These simple old-fashioned Icebox Pickles are crisp, tangy, and full of fresh dill and garlic flavor. Made with fresh garden cucumbers and an easy homemade brine, they come together quickly with no canning required.
Prep Time 30 minutes

Equipment

  • Small stock pot
  • mixing spoon
  • Knife and cutting board
  • Measuring cups and spoons)
  • Quart jars with lids (I prefer wide-mouth jars

Ingredients

  • 10-12 Pickling cucumbers
  • 4 cups Water
  • 2 cups White vinegar
  • 2 tbsp Salt
  • 1 tsp Sugar
  • 1 Large bunch fresh dill
  • 4 Heads garlic, crushed
  • Coarse ground black pepper

Instructions

  • Prepare the Cucumbers. Wash and slice your cucumbers, removing the blossom ends. We prefer ours sliced a bit thick for snacking, but you can slice them however you like. Set aside.
  • Make the Brine. In a small stock pot, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool to room temperature.
  • Fill the Jars. Add the sliced cucumbers to your jars, being careful not to pack them too tightly. Leave enough room for the brine, herbs, and seasonings to settle around the cucumbers.
  • Add the Herbs and Seasonings. Divide the dill, garlic, and pepper evenly between the jars. We love flavor, so I usually add 2 crushed garlic heads and two generous pinches of pepper per jar.
  • Pour in the Brine. Pour the cooled brine over the cucumbers until they are completely covered.
  • Refrigerate. Screw on the lids, gently shake to distribute the seasonings throughout the jar and place the jars in the refrigerator.

Notes

  • Any salt can be used, but I recommend Himalayan pink salt, Real Salt, or sea salt over iodized table salt.
  • For a low-glycemic option, substitute the sugar with coconut sugar, honey or any sugar substitute of your choosing. The sugar can be omitted entirely, but I find that a small touch of sweetness balances the brine.
  • Leave the dill whole or do a light rough chop. Dried dill can be used in place of fresh dill, but you’ll need much less. I suggest about 1 teaspoon per jar, or to taste.
  • Garlic and coarse ground pepper can be adjusted to your liking. Whole peppercorns also work well.
  • For spicy pickles, add red pepper flakes or fresh jalapeños.
  • Thinly sliced onions are another delicious addition.
 
These pickles can be enjoyed right away, but they become even more flavorful after a day or two in the icebox. They’ll keep for several weeks in the refrigerator —but trust me, they never last that long!