Refrigerator Dill Pickles
Can we talk for a few minutes about pickles? Dill pickles, that is. Many people that I know love anything pickled, but I’m not one of them. I like pickled beets well enough, but I love dill pickles!! Years ago I remember helping my mother make pickles and it seemed like a lot of work. I know there was some cooking involved, the hot vinegar bath, I think. And I remember those little round dill seeds and black peppercorns. It has always seemed lots easier to just buy the kind I like at the grocery store.
So I’m very proud of myself when I say I made refrigerator dill pickles, and they were so easy. Nothing at all like what I remember. This recipe is so ridiculously simple, I wonder why I never heard of it until just this year. I can’t believe I got these fantastically crisp and fresh pickles with only a few ingredients.
Refrigerator Dill Pickles.
You can use traditional cucumbers or pickling cucumbers for this–whatever you like. Some of the pickling cucumbers end up being quite fat and round, so I used regular cucumbers because I wanted long spears. If you have 10 minutes you can make these pickles. Just watch me!
REFRIGERATOR DILL PICKLES
Yield: about 3 – 4 16.oz. jars of pickles
About the jars: They can be any jars saved from other products and repurposed, just be sure they are really clean with no lingering odors. It’s wise to wash them in the dishwasher prior to using again.
Ingredients:
- 1 bunch fresh dill
- 4 cloves garlic, peeled
- 3 – 4 medium-large cucumbers, washed well
- 3 cups water
- 6 Tablespoons distilled white vinegar
- 3 Tablespoons kosher salt
Directions:
1. Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar. Don’t stress over exact amounts. They will be great.
Place sprigs of dill in bottom of jars. Add a clove of garlic.
2. Cut the cucumbers into spears or whatever shape you like. Add the spears to the jars, packing in as many as you can without having to force them in.
Pack the jars with cucumbers.
3. In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt. Stir well until the salt is dissolved. Pour the mixture into each jar over the cucumber spears so they are completely covered. Top with an additional few sprigs of dill, if desired.
Add vinegar brine, then more dill on top.
4. Screw on the lids of the jars. Repeat with remaining cucumbers, making additional brine as needed (it only take a few seconds.)
5. Refrigerate for two days. Enjoy! Continue to store in the refrigerator….presuming there are leftovers, of course.
Oh my gosh–these are fantastic. As soon as you finish one your mouth wants another. We couldn’t stop eating them. Mr. D. says they are better than “real pickles”. What ever that means, I think it’s a compliment.
A great sandwich deserves a great pickle!
I will be starting my next batch before the first batch is gone, because I won’t be able to wait the two days for a second batch to “cure”. Ya gotta plan ahead when you love something this much!!!
SOURCE: Adapted from Delicious Meliscious via Annie’s Eats
Delicious on a Dollar 
These sound very doable – Ive got a ton of pickling cukes, but little interest in making the hot bath pickles this year. Would it work if I cut them in round slices instead of spears, do you think?
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Yes, it would. I just made up a jar of them cut into slices–nice big ones for a sandwich or the top of a burger. I’m excited you’re making them. Let me know what you think. Thanks
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I wanted to let you know that we just finally got around to making your pickles today with the last of our pickling cucumbers. I’ll let you know how they turn out – I made them in round slices for sandwiches and burgers. We’re looking forward to trying them.
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With thanks to Heidi for passing on your link, can’t wait to read more of your posts/recipes.
Is it possible those little round seeds (mustard) that you remember were from a different recipe, like Mustard Pickles? (Which used beans or mixed veg like cauliflower, peppers and onions in a sweet – could also be hot – mustard sauce and was a LOT more work): (Or, some people also add Pickling Spice to their Dills, which also contains Mustard Seed.)
Dill Pickles are ridiculously easy, just exactly like you’ve said here, but they don’t need to be refrigerated. We ate my Mom’s last jar of Dills 7 years after they were made. Stored in the cool, dark Root Cellar, they were still delicious! And (sorry canning jar people) just like your Refridgerator Dills, hers were never done in a hot water bath either. Yes, she still sterilised her jars in hot water – but the actual pickles were preserved by the same process as making Sauerkraut – Lactic Acid Fermentation – and are ready after 6 weeks (of pure torture; )
(P.S. You can also add a grape leaf [or 1/8 tsp of alum] per quart to preserve that fresh pickle crunch: )
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Dear Deb, I must thank Heidi, too, for referencing my site for you. Thanks for visiting. Your explanation about the little seeds sounds right. My memory of the details has faded a good bit, but I do remember the hot vinegar brine, and we never got to eat them in two days, like these. Why do all that work when this recipe is so easy quick and delicious. This is my go-to for pickles from now on. Caolyn
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Sounds to me like “Dill”-icious On A Dollar!
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Eric, good one!! 😀 You got that right.
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