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We didn’t plant cucumbers or dill in our garden this year like we have in the past, but that didn’t stop us from making pickles this year. Refrigerator pickles! I like these because they are super crunchy and take about 10 minutes to prepare.
They aren’t canned or processed, so they can’t be stored in the pantry, but they will stay fresh in the refrigerator for at least a month. My jars usually seal due to the hot brine so I’m sure they’d last much longer than a month.
How To Make Refrigerator Dill Pickles
For the Crunchiest Refrigerator Pickles
Allow brine to cool completely before pouring over cucumbers. Add lids and refrigerate.
For Slightly Soft Refrigerator Dill Pickles
24 hours later. Definitely looking like pickle spears. Mine change color slightly because I poured hot brine over them. If you use cold brine, the color won’t change as much.
Easy, right? For best results, allow pickles to refrigerate 2 days before eating.
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Homemade Refrigerator Dill Pickles Recipe
Homemade Refrigerator Pickles!
Have you ever made your own refrigerator pickles? They are easy, delicious, and don’t require canning. Just seal and refrigerate!
- 1 lb pickling cucumbers
- 10 cloves garlic (whole, minced or sliced)
- 1 package fresh dill
- 1 Tbsp. salt
- 4 cup water
- 2 cups white vinegar
- red pepper flakes (to taste)
Bring water and vinegar and salt to a boil.
Pack 2 quart sized jars tight with cucumbers (that have been sliced or speared), garlic, and lots of fresh dill.
Sprinkle with red pepper, flakes if desired, and pour brine into jars until it reaches about 1/2â€³ from the top of the jar.
Add lids and screw on tight. Let sit on counter until they are room temperature. Place in refrigerator.
- They will last at least month in the refrigerator.
If you want CRUNCHY pickles, allow brine to cool completely before adding to jars. A hot brine slightly cooks the pickles. They’ll still be crunchy, but a little softer.
These pickles should refrigerate several days, but you can sample them after 24 hours if youâ€™d like!