Refrigerator Dill Pickles are the perfect way to use up your garden or farmers market cucumbers. You can cut them into chips or spears and add them to the vinegar mixture along with sugar, garlic and dill. Because these are made in the fridge they are ready to eat in 3 days! They are perfect for sandwiches, on burgers or served as a snack.
REFRIGERATOR DILL PICKLES
As we head into late summer a lot of people have garden cucumbers in abundance.
The farmers market is also full of cucumbers ready for pickling!
If you like pickles as much as I do you have to try these Refrigerator Dill Pickles.
I love making this recipe because it is easy and only takes a few days to pickle instead of the shelf stable pickles which take longer.
I give you the base ingredients you need for the pickling but you can adjust to your tastes by adding more garlic or dill or spice it up with jalapeños or habaneros.
I like to have these on hand for sandwiches, wraps, burgers or just snacking.
WHAT IS A PICKLE?
A pickle is a cucumber that has been pickled by putting the cucumbers into a solution of vinegar along with other ingredients like garlic and dill and letting it ferment.
By doing this type of pickling method the acidic mixture increased the shelf life of the cucumber and creates pickles.
Many people can pickles that are stored at room temperature but this recipe is for dill pickles in the fridge!
I like to do refrigerator dill pickles because it is such a quick and easy recipe compared to making shelf stable pickles which takes longer.
WHAT INGREDIENTS ARE IN REFRIGERATOR DILL PICKLES?
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Cucumbers
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Water
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White Vinegar
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Sugar
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Canning & pickling salt
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Garlic
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Fresh dill
HOW DO YOU MAKE DILL PICKLES?
In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil.
Remove the pan from the heat and cool slightly.
Drop 2 cloves of garlic and 2 sprigs of dill into each jar. Add the cucumber spears, packing tightly.
Pour the vinegar mixture into the jars over the cucumbers.
Seal the jars tightly and refrigerate for at least 3 to 4 days before serving.
TIPS FOR MAKING REFRIGERATOR DILL PICKLES
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You can cut the cucumbers into spears, rounds or use a mandolin to create crinkle cut slices which work great for sandwiches.
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I find that 16 ounce mason jars work best for canning pickles but feel free to use whatever works best for you and the size of the pickles you are making.
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You have to keep these pickles in the fridge in a sealed container. They will last for up to 2 months.
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The pickles are best after sitting in the fridge for at least 3-4 days.
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You can add more or less garlic and dill depending on how much you like.
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If you like spicy pickles add Thai red peppers, jalapeños or habaneros.
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The best cucumbers for refrigerator pickles is a thin skinned cucumber so it can absorb the vinegar easily. You can use regular cucumbers that grow in your garden, English cucumbers or Persian cucumbers.
WHAT CAN I USE PICKLES FOR?
Pickles can be used on burgers, sandwiches, wraps or as a snack.
Here are some of my favorite ways to use them:
SWEET AND SPICY TURKEY BURGER WITH GUACAMOLE
Refrigerator Dill Pickles
Refrigerator Dill Pickles are the perfect way to use up your garden or farmers market cucumbers. You can cut them into chips or spears and add them to the vinegar mixture along with sugar, garlic and dill. Because these are made in the fridge they are ready to eat in 3 days! They are perfect for sandwiches, on burgers or served as a snack.
Ingredients
- 2 pounds cucumbers, quartered lengthwise
- 3 1/2 cups water
- 1 1/4 cups white vinegar
- 1 Tablespoon sugar
- 2 Tablespoons canning and pickling salt
- 4 cloves garlic, peeled and crushed
- 4 sprigs fresh dill
Instructions
- In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil.
- Remove the pan from the heat and cool slightly.
- Drop 2 cloves of garlic and 2 sprigs of dill into each 16 ounce mason jar or jar of your choice. Add the cucumber spears, packing tightly.
- Pour the vinegar mixture into the jars over the cucumbers.
- Seal the jars tightly and refrigerate for at least 3 days before serving.
