Print

Easy Refrigerator Dill Pickles Recipe

refrigerator dill pickles - featured image
Print Recipe

A simple, no-canning method to make crisp, tangy dill pickles in your refrigerator using fresh cucumbers, dill, garlic, and a flavorful brine.

Ingredients

Scale
  • 2 pounds pickling cucumbers or Kirby cucumbers, sliced into spears or rounds
  • 4 to 5 sprigs fresh dill (or 2 tablespoons dried dill)
  • 3 to 4 large garlic cloves, peeled and smashed
  • 1 cup (240 ml) distilled white vinegar
  • 1 cup (240 ml) cold water
  • 2 tablespoons pickling salt (kosher or sea salt, avoid iodized salt)
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry about 2 pounds of pickling cucumbers. Slice into spears about 3 inches long or rounds about ¼ inch thick.
  2. In a small bowl, combine 1 cup white vinegar, 1 cup cold water, and 2 tablespoons pickling salt. Stir until salt dissolves completely.
  3. Peel and smash 3 to 4 garlic cloves. In a clean quart-sized glass jar, add garlic, dill sprigs, 1 teaspoon mustard seeds, 1 teaspoon black peppercorns, and optional red pepper flakes.
  4. Tightly pack the sliced cucumbers into the jar without bruising. Pour the brine over the cucumbers, ensuring they are fully submerged. Seal the jar tightly.
  5. Place the jar in the refrigerator. Pickles will be ready to eat in 48 hours but develop best flavor and crunch after 5 to 7 days.

Notes

Use pickling or kosher salt to avoid cloudy brine and off flavors. Keep cucumbers fully submerged in brine to maintain crispness. Let pickles sit for a full week for best flavor. Fresh dill is preferred over dried for aroma and taste. Optional additions include jalapeños for spice or sugar/honey for sweetness.

Nutrition

Keywords: refrigerator pickles, dill pickles, no canning pickles, easy pickles, quick pickles, homemade pickles, crisp pickles

Find it online: https://oracooks.com/easy-refrigerator-dill-pickles-recipe-5-steps-for-crisp-no-canning-needed/