Easy Refrigerator Dill Pickles

With just a few ingredients and an overnight chill, you can make tasty homemade refrigerator dill pickles with this easy recipe for a crunchy side. Homemade pickles are known for their tangy flavor and crisp texture. These easy-to-make dills have a fresh taste that beats grocery store ones.

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Did you know making homemade dill pickles is a breeze? You don’t need to dedicate an entire afternoon; you can make a few pint jars in 30 minutes. Here’s all you need to know to start your own batch of homemade dill pickles right away.

Growing up, I used to can pickles, but it was quite the process with all the special equipment involved. However, with this recipe, there’s no need for canning whatsoever. In fact, I believe these simple-to-make refrigerator dill pickles might just become your new favorite summertime recipe.

What Type Of Cucumber To Use

• For the perfect pickles, you need the right cucumbers; I use Kirby cucumbers. These are the short, stubby ones, about 6 inches long, with bumpy skin, firm flesh, and a solid interior.
• They’re the go-to for pickling, known as “pickling cucumbers” for a reason. Kirbies are crunchy, not too strong in flavor, and can handle a bold hot brine. They make the crispiest pickles around.
• I also make Bread and Butter Pickles and always use Kirby cucumbers for the best-tasting pickles.
• Look at the farmer’s market for cucumbers and in the summer, I can often find Kirbies in the grocery stores. Just make sure they are fresh.
• If you can’t find Kirby cucumbers try using Persian cucumbers.

Ingredients To Make The Best Dill Pickles

• Kirby cucumbers – I used four cucumbers that were about 1 1/4 lbs.
• White vinegar – this provided the pickling power.
• Fresh dill – I like to use fresh dill heads and dill leaves. In a pinch you can substitute dill seeds.
• Kosher salt – this will add flavor, plus salt acts as a preservative.
• Whole black peppercorns – use peppercorns for a little spice and heat.
• Fresh garlic cloves – make sure to peel the cloves for flavor.

How To Make Quick Refrigerator Pickles

Equipment needed – Make sure you are using sterilized jars and lids.

Step 1. Wash the cucumbers, cut off their ends first, then slice them into shapes like 1/4″  round slices or thick spears. Make sure to consider the height of your jar in relation to the length of the cucumber pieces to ensure they fit well inside.

Step 2.  Soak the cucumber slices in a large container filled with ice water and let sit for about an hour. Drain well when done soaking.

Step 3. Pack the jars by adding a clove of garlic, peppercorns, red pepper flakes and dill sprigs to the bottom of each jar. Then pack in the cucumbers.

Step 4. Make the brine by combining the water, vinegar, and salt in a measuring cup and heat in the microwave for a few minutes until the salt dissolves.

Step 5. Pour the pickling brine into sterilized jars until the cucumbers are completely submerged and the jar is full.

Step 6. Let the jars sit uncovered for an hour to cool, then seal the lid tightly and place the jar in the refrigerator to soak up the brine.

Step 7. Chill the pickles a few days before eating.

Are you surprised how fast it is to make a jar of pickles? Besides soaking the cucumbers, you can make these crisp pickles in 30 minutes. Once you taste them, you will forever make your own. They are perfect for snacking on, adding to a cheeseboard, or topping your favorite sandwich.

Equipment

I get asked all the time if you have to use a canning jar for these pickles, and the answer is NO. Feel free to use any jar with a tight-fitting lid, and make sure it is cleaned and sterilized.

This recipe makes two pint-sized jars of pickles. I use the 16-ounce wide-mouth mason jars.

If you are into pickling, try these Pickled Red Onions that take just minutes to make.

Did you know you can pickle fruits and vegetables? this Picking Guide will walk you through the steps for pickling success.

More To Make And Eat

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