These easy refrigerator dill pickles do not require any canning at all because after you make them you just store them in the refrigerator. I absolutely love these homemade dill pickles and you will too. Why do I love them so much? Because they stay crisp. Nobody likes a soggy pickle.
Easy Refrigerator Dill Pickles
These are the best refrigerator pickles for a number of reasons. Not only do they stay crisp, but they have a fresh clean flavor that is way tastier than store bought pickles. You can actually taste Dill and Garlic instead of just a processed sour flavor. Once you try them you will be in love I guarantee it. Ever since I came up with this recipe I haven’t bought pickles at the store since.
How to Make These Easy Refrigerator Dill Pickles
So just how do you make these easy refrigerator pickles you ask? Well, It is easy like I said. These pickles have just 7 ingredients. Yes, just 7 simple ingredients is all. The brine is vinegar, garlic, fresh dill, water, sugar, and salt. Yep, that’s all there is to it. This is an easy pickle recipe. The hardest part is waiting for them to pickle. Usually, they will start tasting like pickles within 24 hours. That seems like forever when you’re waiting to taste them. The longer you let them sit in the brine the better they will taste.
Ingredients Needed for Refrigerator Dill Pickles
- Pickling Cucumbers (Kirby Cucumbers)
- Garlic Cloves
- Fresh Dill
- Salt
- White Vinegar
- Water
- Sugar
- Sea Salt
- Pickling Spice
What Type of Cucumber to Use
In my opinion, the best type of cucumbers to use for pickling is the Kirby cucumber. It’s got thin skin and it is really crunchy and the seeds are very small. I have also used the Persian cucumbers and they come out OK but they don’t have the crunchy texture on the level of the Kirby cucumbers. So personally I do not recommend those but that’s a personal taste.
Refrigerator Dill Pickles Recipe
All Steps are Also Below in Recipe Card
Step 1 – Clean Jars
Make sure the jar and lid you plan to use are clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe and that is not required.
Step 2 – Wash Pickles
Wash pickles under cold water the make sure to cut off about a 1/2 inch of each end of the pickles. This is an important step because if you leave the stem the pickled will be bitter.
Step 3 – Cut Pickles
Cut your pickles as desired, you can slice them in rounds, or make spears or leave them whole. Cut Garlic in half lengthwise.
Step 4 – Mix Up Brine
Mix together the remaining ingredients except for dill in another container and shake until the sugar and salt are completely mixed in and dissolved with the vinegar mixture.
Step 5 – Pack the Jars with Pickles
Pack cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 2 days at least before trying. These pickles will last for up to one month if kept refrigerated. You can reuse the brine a few times after pickles are gone.
Items Used in Refrigerator Dill Pickles and Kitchen Essentials
Boise Salt Co. Pickling Spice – All Natural
Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars.
Heinz White Vinegar (1 gal Jug)
Other Recipes to Enjoy
Lemon Asparagus Salad
Vegetarian Pasta Salad
Roasted Eggplant Dip
Easy Refrigerator Dill Pickles (5 Steps)
Ingredients
(Makes 1 Quart of Pickles)
- 6 Kirby Cucumber Basically 1 Pound
- 3 Cloves of Garlic
- 8 pieces of dill
- ⅔ cup White Vinegar
- 1 cup water
- 1 Tablespoon Sugar
- ½ Tablespoons Sea Salt All Natural
- Tablespoon Pickling Spices
Instructions
Directions
- Make sure the jar and lid you plan to use is clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe . Wash pickles under cold water the make sure to cut of about a 1/2 inch of each end of the pickles. This is an important step because if you leave the stem the pickled will be bitter. Cut your pickles as desired, you can slice them in rounds, or make spears or leave them whole. Cut Garlic in halves lengthwise.
- Mix together the remaining ingredients except dill in another container and shake until the sugar and salt are completely mixed in and dissolved with the vinegar mixture.
- Pack the cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 2 days at least before trying. These pickles will last for up to one month if kept refrigerated. You can reuse the brine a few times after pickles are gone.
