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Refrigerator Dill Pickles Recipe

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3.9 from 8 reviews

These Refrigerator Dill Pickles are a quick and easy way to make crisp, tangy pickles right at home without any canning involved. Fresh cucumbers are packed into jars with fragrant dill, garlic, and pickling spices, then covered with a warm brine of vinegar, water, sugar, and kosher salt. After just 24 hours in the refrigerator, you’ll have deliciously tangy pickles perfect for snacking or adding to sandwiches. They stay fresh for up to a month when kept chilled.

Ingredients

Brine

  • 3 cups water
  • 3/4 cup white vinegar
  • 3 tablespoons granulated sugar
  • 2 tablespoons kosher salt

Pickles

  • 6 small cucumbers
  • 8 sprigs fresh dill
  • 4 cloves garlic, peeled and sliced thin
  • 2 tablespoons pickling spice

Instructions

  1. Prepare the brine: In a medium saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Bring the mixture to a boil over medium to medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes. Remove from heat and set aside to cool slightly.
  2. Prepare the cucumbers: Wash the cucumbers thoroughly. Cut each cucumber into 4 spears, resulting in about 24 spears in total. If the cucumbers are too tall to fit in the jars without protruding, trim one end to fit appropriately.
  3. Fill the jars: Pack the cucumber spears tightly into clean jars. Insert the fresh dill sprigs between the cucumbers to infuse flavor. Add the sliced garlic and pickling spice evenly into each jar.
  4. Add the brine and seal: Pour the warm but not boiling brine evenly over the cucumbers in each jar, fully covering them. Seal the jars tightly with lids.
  5. Refrigerate and wait: Place the jars in the refrigerator and allow the pickles to marinate for at least 24 hours before serving to develop their flavor. Keep refrigerated and consume within one month for best quality. Discard any leftovers after one month.

Notes

  • Use small, firm cucumbers for the best texture in your pickles.
  • The pickles will become more flavorful the longer they sit in the brine, but are ready to eat after 24 hours.
  • If you prefer spicier pickles, consider adding chili flakes or fresh jalapeño slices.
  • Store pickles consistently refrigerated; do not leave them at room temperature to prevent spoilage.
  • Pickling spice blends vary; you can customize with mustard seeds, coriander seeds, peppercorns, and bay leaves as desired.

Find it online: https://bitezly.com/refrigerator-dill-pickles-recipe/