Refrigerator Dill Pickles

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?

Try Pickle Brined Chicken

or Grilled Pickle Brined Chicken

Also a must try recipe…Sweet Pickled Red Onions!

Fresh and Easy Homemade Salsa

Smoked Jalapeno Brined Chicken Wings

Zucchini Muffins with Brown Sugar Glaze

Air Fryer Parmesan Zucchini Fries

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