Recipes Etc.

Refrigerator dill pickles are a versatile food that can be whipped up in a matter of minutes. This dill pickle recipe is easy to make and does not require any canning equipment. These zingy, fresh, and crispy pickles go well with sandwiches or are delicious on their own – straight out of the jar. This recipe is perfect for the summertime. I always have an abundance of cucumbers coming out of my garden. I struggle to find ways to use them up. This recipe is a delicious solution to that problem. 

Why you will love this recipe

• Crisp – Refrigerator pickles are more crisp than canned or store bought jarred pickles because they do not have to go through a heating process. The heating process cooks the cucumbers, which can make them soggy.
• Versatile – Pickles can be eaten with so many foods or on their own as a side.
• Easy – This recipe is so easy to throw together and does not require any canning! All you need are the ingredients and a jar or other glass container.

Ingredients

• 4 medium cucumbers (or enough to fill a 1 quart jar)
• 1 cup water
• 1 cup apple cider vinegar – can use white distilled vinegar depending on flavor preferences
• 1 tablespoon salt
• 1 bunch of fresh dill or 1 dill head – can adjust amount based on flavor preferences
• 2 cloves of garlic each cut in half – can substitute 1/2 tsp. garlic powder
• 1 bay leaf (optional)
• 1 tablespoon sugar

Tips and Tricks

• Smaller cucumbers stay crunchy longer. Larger cucumbers have a higher water content than smaller cucumbers which can cause them to get soggy more quickly.
• While the bay leaf is optional, it can help keep the cucumbers crispy longer. Bay leaves contain a compound called tannins which help with crispiness.
• Let the brine cool completely before pouring it over the cucumbers. This makes sure any heat from the brine does not cause the cucumbers to cook and get soggy.
• If you don’t have a mason jar you can use any glass container. Just make sure the cucumbers are completely covered by the brine so no mold forms.

How to Make Refrigerator Dill Pickles

Place the bay leaf, garlic cloves (if using), and dill sprigs or dill head in the bottom of the jar.

Wash the cucumbers and cut off and discard the ends. Slice the cucumbers in 1/4 inch slices. Place the sliced cucumbers in your jar.

In a pot on the stove, mix together the water, vinegar, salt, garlic powder (if using), and sugar. Heat and stir until the salt, sugar, and garlic powder (if using) are dissolved.

Once dissolved, turn the stove off and wait for the brine to cool back down to room temperature. This step is optional but it helps to keep your pickles crisp!

Pour the brine over the cucumbers in the jar, making sure the brine covers the pickles completely. Use a butter knife or chopstick to make sure any bubbles are removed from the jar.

Put a lid on the jar and place it in the refrigerator for at least 24 hours before serving.

How to Store Refrigerator Dill Pickles

• To store these refrigerator dill pickles, keep them in the fridge for up to one month.

More delicious side recipes

• Hot ham and cheese sliders
• Pizza pinwheels
• Mashed potatoes
• Cheddar drop biscuits
• Soft dinner rolls