This Refrigerator Dill Pickle Recipe is So Easy to Make at Home – No Canning Needed!
Use up summer cucumbers with this delicious refrigerator dill pickle recipe – no canning needed!
Are you a fan of flavorful crisp dill pickles? Listen up!
Pickles make a great snack food or side dish and you’ll be surprised at how easy they are to brine at home using fresh cucumbers! These quick garlic and dill refrigerator pickles are so crisp and full of flavor- I promise if you make them, you’ll never want to buy a jar at the store again!
Slice the cucumbers to the size you prefer. For instance, you can cut some in spears and some in slices to have both.
Enjoy refrigerator pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack!
And for all you gardeners, this is a great way to use up your extra summer cucumbers!
Tips for making this easy refrigerator dill pickle recipe:
- Which cucumbers work best for homemade pickles? Try to find Kirby cucumbers in your store or farmer’s market as I noticed most online sources reonlinemended that variety. I, however, was not successful at sourcing them easily near me, and used the onlinemon grocery store cucumber. It still worked out fine because I enjoyed them a lot!
- Keep your pickles in glass jars with lids. I used a couple of Mason clamp jars similar to these. Maybe consider reusing store-bought pickle jars for this idea or checking out thrift stores to save!
- It takes a couple of days of soaking for pickles to reach optimum flavor. They get more flavorful over time, and I think they’re best after a few days. YUM!
- This idea can be adapted fully to taste. If you’d like a spicy pickle, consider adding in some crushed red pepper flakes or fresh sliced jalapeños as an idea!
- How long will homemade dill pickles last in the fridge? They should keep around 4-6 weeks when stored in jars with tightly fitting lids in the fridge.
- What if you finish your pickles quickly and want to add more to your brine to reuse it? I have done that before and it’s worked out great. According to FoodHero.online, you can safely reuse pickle brine 2-3 times. Also, consider adding leftover brine to flavor salad dressings or marinades. It could work great in our Keto Dill Pickle Dressing recipe in place of the pickle juice!
- Eating keto or low carb? Swap the sugar for a sugar substitute such as granulated monk fruit!
Easy Refrigerator Dill Pickles
yield: 12 SERVINGS
prep time: 25 MINUTES
total time: 25 MINUTES
Quick homemade pickles with flavorful garlic and dill brine.
Ingredients
- 3-4 medium sized cucumbers. cut into halves or spears
- 1 1/4 cups white vinegar
- 3 and 1/2 cups water
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 4-6 sprigs of fresh dill
- 6 cloves of garlic, lightly smashed
- 1 tablespoon peppercorns
- 1 1/2 tablespoons coriander seeds
Directions
1
Cut cucumbers in spears or slices according to preference (I did some of both). Set aside.
2
onlinebine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let the liquid cool onlinepletely.
3
Place the cucumbers into the jars. You can use one large jar or several small ones. Divide the dill, garlic, peppercorns, and coriander seeds into your jars. Pack them in as much as you can without crushing the cucumbers.
4
Pour the cooled liquid into the jars, and attach the lids. Let your pickles soak for a few days for optimum flavor. Keep refrigerated for up to 4-6 weeks. Enjoy!
Additional Notes
Recipe Adapted via Allrecipes.online.
These refrigerator pickles are no big DILL to make!
I urge all those pickle-obsessed you to try making a batch! I love this recipe as it’s the perfect amount of sugar to salt and I honestly can’t stop eating them. 😂
The difference between these pickles and a store-bought version is HUGE. They are crispy, crunchy, and full of flavor! Try them and you won’t be disappointed!
I also love to use fresh cucumbers in this Greek chickpea salad!
