If you love pickles, this refrigerator dill pickle recipe is just for you.
It doesn't require any canning equipment; just a knife, a stovetop, and a fridge. You don't even need to store these amazing dill pickles in canning jars, as a large covered container will work.
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Why make refrigerator pickles over canned ones?
This recipe is so easy to make that you'll want your kids to help. There's lots of little jobs they can help you with, like washing the cucumbers, putting the spices in the jars, stirring the brine, stuffing the jars, and then shaking the pickle jars upside down. They will have a lot of fun, and you'll be making memories.
What type of cucumbers are best?
- Kirby: short, squat with bumps
- Pickling Cucumbers: short
Where do I find pickling cucumbers?
Depending on the time of year, you can find them at the following places:
- Grocery stores
- Farmer's markers
- Specialty grocery stores
Are refrigerator dill pickles safe to eat?
Yes, they are as long as you follow certain precautions.
- Use very clean jars and lids.
- Store the pickle jars in the fridge.
- Use a fork or spoon to remove the pickles, not your fingers.
- Don't drink the pickle juice out of the jar and place it back in the fridge.
What do you serve with this recipe?
- as a snack on their own
- grilled hamburgers and other BBQ meats
- on sandwiches and sliders with meat
- as a garnish for drinks on a short skewer
How to Make
Gather all the ingredients. Measure out the spices, sugar, and vinegar.
Rinse the pickling cucumbers under cold running water and place the cukes in a colander to drain.
Using knife or a mandoline, slice the cucumbers into thin coins and place in a bowl. You may also choose to slice the cukes into spears or use a crinkle cut slicer to get a different look.
Pour the water and the vinegar into a saucepan, then stir. Cover and bring to almost a boil. Turn the heat down to low and add the sugar and salt.
Stir it until it dissolves, then remove from the heat and let the pickling brine cool to room temperature.
While the brine cools in a 4 cup glass measuring cup, peel the large garlic cloves and slice them into quarters lengthwise.
In each of the six clean canning jars, add the dried spices, broken up bay leaf, garlic quarters, and the fresh dill.
Place the sliced cucumbers into each jar, leaving a bit of headspace for the brine.
Pour the brine over each of the 6 canning jars.
Secure the lid of the jar by screwing it on tightly.
Turn each jar upside down and give it a few shakes to distribute the spices. Let the jars cool completely on the counter before placing in the fridge.
They should sit in the fridge for 48 to 72 hours before eating. Make sure to shake the jars every day during this waiting time to distribute the spices.
I let the jars sit in the fridge for 72 hours before opening to eat. You can see that the color will change from a bright green to a duller yellowish green the longer it sits in the brine. Enjoy as a snack on their own or put it on your backyard grilled hamburger.
The hardest part is waiting the 48 to 72 hours. But for those of you who can't wait, I recommend sampling one jar every twelve hours to see how they are progressing. Have fun sampling!
- Want to make the Kool-Aid verison? Check out this wacky recipe from Tornadough Alli.
- Don't want coin shaped? Cut the cucumbers into spears or thick crinkle-cut.
- Want them crispy? Use kirby or pickling cucumbers for the best crisp dills.
- Want to make a smaller batch? Cut the recipe by ⅓ to make two jars.
- Have extra slices? Use them in a cucumber salad.
- Store them in the fridge, once cooled. They are not shelf stable.
- Emeril Lagasse 2-Quart Saucepan: this heavy-bottomed saucepan is easy to clean and conducts heat evenly.
- Anchor 4-Cup Glass Measuring Cup: this sturdy measuring cup is great for pouring the pickle brine into jars.
- Stainless Steel Colander: the handles and base on this big colander makes rinsing the cukes quite easy.
- Ball 16-Ounce Canning Jars with Bands & Lids: these spacious and beautiful jars are perfect for these pickles.
Craving more delicious pickle recipes? You'll want to try these ones, too.
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Learn how to make easy refrigerator dill pickles with this quick and simple small batch recipe. No canning equipment required. This recipe is perfect for families who love crunchy, dill pickles for snacks and sandwiches.
For the Pickling Brine
- 2 ½ cups filtered water
- 2 ½ cups distilled white vinegar
- 3 tablespoons kosher salt
- 1 ½ teaspoon sugar
For the Dill Pickles
- 8 cups pickling cucumbers, washed and thinly sliced
- 1 ½ teaspoons mustard seeds (¼ teaspoon per jar)
- 6 pinches red pepper flakes (1 pinch per jar)
- 1 tablespoon black peppercorns (½ teaspoon per jar)
- 1 ½ teaspoons celery seed (¼ teaspoon per jar)
- 6 sprigs fresh dill
- 6 large garlic cloves, peeled and quartered lengthwise
- 1 bay leaf
- Wash the pickling cucumbers, slice them into thin coins, and place in a large bowl.
- Pour the filtered water and white vinegar into a medium saucepan. Cover and turn the heat to medium high. Once it is almost boiling, turn the heat down to medium low. Stir in the salt and sugar until it is dissolved, then remove from the heat and uncover. Let cool to room temperature.
- Measure out the spices, fresh garlic, and the fresh dill into six 1-pint canning jars.
- Fill the jars with sliced pickling cucumbers until they are full, then pour the pickling brine over the cucumbers until they are submerged. Screw the canning lids on tightly. Turn them upside down and shake to mix up the spices.
- Place in the refrigerator. Let the dill pickles sit in the fridge for a minimum of 48 hours. The flavor will keep improving until day 7. Shake each jar upside down twice a day to keep the spices mixed.
- These will keep in the fridge for up to one month, but are not shelf stable.
- Cutting the cucumbers into spears or thick crinkle-cut are options for variety.
- For the best crisp dill pickles, use kirby or pickling cucumbers.
- To make 2 jars, cut the recipe by ⅓.
- Use extra slices in a cucumber salad.
- Category: Snack
- Method: Brining
- Cuisine: American
Keywords: Refridgerator pickles, homemade, dill
This post was originally published on April 22, 2018.