If you haven’t had refrigerator dill pickles, your world is about to be changed.
When you have a kid that consumes the amount of pickles my kid does, I have figured out how to make refrigerator dill pickles all year. This recipe for refrigerator dill pickles is super simple, is ready in 24 hours to start devouring and last up to 10 weeks in the fridge.
Easy Refrigerator Dill Pickles…
The base of these pickles are obviously cucumbers but then also garlic and onion are used in every jar. I am able to either grow cucumber for pickling or buy some small cucumbers from Sam’s club or Aldi’s. I am sure traditional cucumbers would work too, but the slices would just be larger in diameter.
All the cucumbers, onions and garlic need sliced thinly. I have found the fastest way to slice all the cucumbers is using a mandoline slicer. It makes all the cucumber slices consistent and helps to quickly get the onions and garlic sliced.
Let’s talk about jars…
I used to use 12 ounce jars and it just wasn’t enough for one setting. So, I have taken it up a notch to 16 ounce pint jars. Also, get a wide mouth jar so you can get your hand down in there. This seems to be the perfect size for our pickle loving family.
I then layer the onions and garlic at the bottom of the jar. Pack with sliced cucumbers till half full and then add another layer of onion and garlic. Finish with packing with cucumbers. Pack the in there tight.
The herbs and seasonings in the pickles are equally as simple. We all tend to have dill weed in the cupboard but what is key to dill pickles is dill seed. Additionally peppercorns, salt and sugar.
That is it, folks. It is that simple.
The last part of the pickles is the vinegar and water. I do a 1 part vinegar to 2 parts water ratio. I start by pouring the vinegar in the jar till it is about 1/3 full and then finish with the water. Seal with the jar seal and ring and put them in the fridge. The beautiful part, you only have to wait a day.
Go ahead, run out to the farmer’s market and grab some pickles. You will need about 3 small cucumbers per pint jar. You might as well pick up more because one jar won’t be enough.
- 3 small cucumbers, sliced
- ¼ onion, sliced
- 2 garlic cloves, sliced
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon peppercorns
- 2 teaspoon dill seed
- ½ cup vinegar
- 1 cup water
- 1 pint jar with lid seal and ring
- Put a layer of sliced onions and garlic in the bottom of the jar.
- Pack half full with sliced cucumbers.
- Layer another thing layer of onion and garlic.
- Fill completely with cucumbers.
- Top with salt, sugar, peppercorns, and dill seed.
- Pour vinegar till jar is ⅓ full.
- Fill remainder with water.
- Refrigerate for at least 24 hours.
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