Homemade Refrigerator Pickles

Sunday Dinner

Smoked Pimento Cheese with Bacon

Nashville-Style Hot Fried Chicken
Homemade Refrigerator Pickles
Sliced White Bread
Black-Eyed Pea Salad

Lemonade Pound Cake

I have had fried chicken on the brain for quite some time now. With a road trip to “the home of country music” right around the corner for a little culture, good eats and maybe a college tour of Vanderbilt University (I can’t believe I’m getting ready to send my first born off to college this fall and my middle child to college next year 😩), I thought it would be fun to put a Tennessee twist on my go-to Southern Fried Chicken recipe. If there is something you need to know about that spicy, Nashville-style chicken, you serve it on a thick slice of white bread with…pickles.

This recipe for pickles could not be any easier. You can make it well in advance, and you don’t have to mess with any canning or preserving. They are briny and crunchy, with just the right amount of sweetness. Our favorite way to enjoy them is with a slice of aged white cheddar on top of a buttery cracker, but tonight they are hanging out with the cluck, and I couldn’t be more excited!

*Note–Make sure you use the right variety of cucumber to achieve the best results. This recipe calls for Kirby or pickling cucumbers. They are smaller and have fewer seeds than traditional or English hothouse cucumbers. Happy Sunday!

Homemade Refrigerator Pickles with Dill

By Nicole Prep: 5 minsRefrigeration Time: 4 hrsTotal: 4 hrs 5 mins Servings: 1 quart A quick and easy way to enjoy pickles without canning!

Ingredients 

• 2 cups white distilled vinegar
• ½ cup granulated sugar
• 2 tablespoons kosher salt
• 2 teaspoons dried dill
• 5-6 Kirby cucumbers, sliced into ¼-inch rounds

Instructions 

1. Combine the vinegar, sugar, salt, and dill in a large jar or container with a tight-fitting lid. Place the lid on the jar and shake vigorously until the sugar and salt have dissolved. Add the cucumber slices, pressing them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate for at least 4 hours, preferably overnight. The pickles will keep in the refrigerator for at least 1 month. Enjoy!

Nutrition

Calories: 662kcal, Carbohydrates: 133g, Protein: 9g, Fat: 3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 13998mg, Potassium: 2121mg, Fiber: 11g, Sugar: 121g, Vitamin A: 1197IU, Vitamin C: 49mg, Calcium: 286mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.