Refrigerator Dill Pickles

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Refrigerator Dill Pickles are crisp, crunchy, and addictively delicious! Easy to make and perfectly puckery for serving with burgers, hotdogs, or snacking straight from the jar.

Prep Time10

Cook Time5

Refrigeration Time1

Total Time1 15

Course: Side Dish, Snack

Cuisine: American

Servings: servings per jar

Calories: 66kcal

Author: Jennifer Fishkind

Equipment

4 wide mouth pint jars with lids and rings

Ingredients

4 cups water
2 cups white distilled vinegar
3 tablespoons Kosher salt
3 tablespoons sugar
2 pounds small to medium cucumbers
1 large bunch fresh dill
1.5 ounce jar pickling spice divided
12 cloves peeled garlic divided
Red pepper flakes optional

Instructions

Wash all jars, lids and rings through the dishwasher or hand wash in hot water to sterilize them. Set aside.
In a large saucepan, combine water, vinegar, Kosher salt and sugar together and simmer on medium heat until the salt and sugar have dissolved, about 5 minutes.
4 cups water, 2 cups white distilled vinegar, 3 tablespoons Kosher salt, 3 tablespoons sugar
When the mixture is complete, set it aside to cool.
Rinse cucumbers and place on a large cutting board. Remove ends and cut cucumbers to desired shape, I chose to cut them in ½ inch slices and spears.
2 pounds small to medium cucumbers
Remove the dill from the stem, keeping it in bunches and set aside.
1 large bunch fresh dill
Gather your mason jars and carefully pour 1 ½ teaspoons of the pickling spice in the bottom of each jar, followed by a layer of cucumbers, then a quarter of a sprig of dill, followed by a clove of garlic.
1.5 ounce jar pickling spice, 12 cloves peeled garlic
Repeat this until you have a whole sprig of dill and three cloves of sliced garlic in each jar.
If doing spears, place the spears on the pickling spice and place the sprig of dill and cloves of garlic on top.
Finish the layering with optional red pepper flakes on top.
Red pepper flakes
Very carefully, pour cooled vinegar mixture on top of the pickles up to the rim of the jar and seal the jar with the lid and ring.
When the jars are cool to the touch, add them to the refrigerator.
The pickles will be ready to eat in about 24 hours, but I suggested waiting one week for best results. Enjoy!

Notes

Storage:

Seal the jars tightly to prevent air exposure and refrigerate the jars, placing them in the coldest part of the fridge. Keep the pickles fully submerged in the brine to maintain their crispness and prevent spoilage. It’s helpful to label each jar with the date of preparation.

Tips:

Prefer pickle chips for snacking? Use cucumber slices instead of spears. Or use a serrated bread knife to cut fun sliced shapes with a slight wave. A crinkle knife will work as well.
Cucumbers can vary in size. If you end up with too many cucumbers or brine, go ahead and make more! Prepare Another Pint: Cucumbers can vary in size. If you end up with too many cucumbers or brine, go ahead and make more!
Select firm and fresh pickling cucumbers. Look for smaller cucumbers with fewer seeds for the best texture.
You can customize your cucumbers to make them mild or spicy. If you enjoy a bit of heat, sprinkle in some red pepper flakes or fresh sliced jalapeño. Peppercorns will give them a bit of bite!
Once the pickles have been consumed, you can reuse the brine for quick pickling other vegetables, like onions, squash, celery, carrots, or radishes.

Nutrition