Easy Refrigerator Dill Pickles Recipe
Easy Refrigerator Dill Pickles Recipe ~ loaded with garlic and dill flavors; prepped and in the fridge in 5 minutes without the canning process.
I’m kind of on a pickling craze right now, starting with Pickled Red Onions that I’ve been putting on practically everything ~ or nothing ~ even a fork full right out of the jar into my mouth.
I’ve made quite a few batches, passing them along to my kids (ahem. . .my jars?) because not only are they really good, but making them is ridiculously simple, like things should be in the summertime. So I decided to give pickles a try too ~ tangy, puckery dill pickles.
There are always a few different jars of pickles in my refrigerator but with this Easy Refrigerator Dill Pickles Recipe, buying them premade made become a thing of the past.
This Easy Refrigerator Dill Pickles Recipe debuted Memorial weekend at a family gathering. They’re my biggest supporters but in the name of constructive criticism, can also lay the facts on the table.
They ate them like candy, one after the next right from the jar.
Turns out, they were the perfect thing to bring to the Memorial Day party and even though I don’t want to rush the season, these pickles will be making an appearance over the 4th too and anytime I’m craving their tangy taste.
True confession time. I’ve wanted to try canning for a while now but the thought of doing it wrong and the food being unsafe to eat makes me more than a little nervous. Plus all the time involved!
So I started canning at ground level with Pickled Red Onions and found that I like it here on the first floor. Five minute prep time ~ zero, nada, NO canning and the quick process method doesn’t shortchange the flavor one bit.
Easy Refrigerator Dill Pickles Recipe Ingredients:
1 large English seedless cucumber (Kirby or other pickling cucumbers can be used)
1 ½ cups water room temperature
3 tablespoons apple cider vinegar
1 ½ tablespoons kosher salt (not table salt)
2 teaspoons black peppercorns
2 large cloves garlic peeled and chopped
6-8 large sprigs fresh dill chopped
(optional) pinch of crushed red pepper flakes
1 quart jar OR 2 pint jars
Add the brine ingredients to a 1 quart jar or two pint size jars and give it a good stir or whisk until the salt is dissolved.
Slice the cucumbers into rounds or spears, add them to the jar and with the lid on, shake gently then refrigerate.
Easy Refrigerator Dill Pickles are good to eat about an hour after they’re mixed into the brine, fantastic 24 hours later and practically irresistible at the 48 hour mark. A week or so later they’ll be gone and you’ll be making your next batch.
Tip: You may notice the liquid increases as the pickles sit in the fridge. That’s the salt drawing moisture from the cucumbers.
You don’t need to wait for a picnic or holiday to make this Easy Refrigerator Dill Pickles Recipe. They’re delicious and add a nice pop of flavor on or with sandwiches or burgers but are also good just to snack on.
If you make these pickles or any other recipe on the blog I’d love to hear from you with a comment or a 5 star rating in the recipe box.
Simple, garlic-dill pickle recipe takes just 5 minutes prep time and no canning process.
- 1 large English seedless cucumber Kirby or other pickling cucumbers can be used
- 1 ½ cups water room temperature
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons kosher salt not table salt
- 2 teaspoons black peppercorns
- 2 large cloves garlic peeled and chopped
- 6-8 large sprigs fresh dill chopped
- (optional) pinch of crushed red pepper flakes
- 1 quart jar OR 2 pint size jars
Add the brine ingredients in a 1 quart jar or 2 pint jars and stir or whisk until the salt dissolves.
Slice the cucumbers into rounds or spears and add to the jar.
With the lid on the jar, shake then refrigerate.
Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.