I have been making refrigerator dill pickles recipe for a few years now and have played around with the amounts quite a bit.
This is by far the best and soooo easy!
I grow pickling cucumbers in my garden.
And yes, there is a difference between regular cucumbers and pickling cucumbers.
So, if you’re lucky enough to have some pickling cucumbers this recipe is a must try!
I did make the mistake once of using a regular cucumber and let me just say…it wasn’t good.
How to Make Refrigerator Dill Pickles
Four pickling cucumbers fit perfectly in 2 pint size mason jars.
I prefer spears, but you could cut them into chips if you prefer.
Once they are cut, pack them into the jars along with some dill.
I used dried this time, but I do prefer fresh.
And add a garlic clove, and some whole black peppercorns.
In a bowl or large measuring cup (this makes for easy pouring later) combine 1 1/4 cups water, 2/3 cup white vinegar, 1 Tbsp sugar, and 1 1/2 Tbsp kosher salt.
Stir this mixture with a spoon until the sugar and salt are dissolved.
This usually takes a few minutes.
Pour the mixture into the mason jars to cover the pickles completely, put the lids on.
And give them a good shake.
Refrigerator Dill Pickles they do take a few days in the fridge before they are ready to eat, so be patient.
They will last about 6 months in the fridge.
But I doubt they will be around that long because they are ridiculously good!
Leftover juice from refrigerator dill pickles?
Also a must try recipe…Sweet Pickled Red Onions!
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Refrigerator Dill Pickles
Crisp, crunchy homemade pickles couldn't be easier to make!
- 4 pickling cucumbers
- 2 cloves garlic peeled and smashed
- 12 whole peppercorns
- 2 Tbsps dried dill (or 4 sprigs fresh dill)
- 1 1/4 cups water
- 2/3 cup white vinegar
- 1 Tbsp sugar
- 1 1/2 Tbsp kosher salt
Slice the pickling cucumbers into spears or chips. Pack them into 2 pint size mason jars.
Put 1 garlic clove, 6 peppercorns, and 1 Tbsp of dill (or 2 sprigs) into each mason jar.
In a bowl or large measuring cup, combine water, vinegar, sugar and salt. Stir for about 3 minutes until the salt and sugar are completely dissolved.
Pour the mixture into the mason jars to completely cover the cucumbers and shake.
Refrigerate for at least 3 days before eating. Will stay good in the fridge for 6 months.