dill refrigerator pickles recipe

Written ByJenny Smyth Posted on
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The Best dill refrigerator pickles recipe

I’m so excited to share with you my favorite dill refrigerator pickles recipe. I’ve been making these pickles for years, and they’re a staple in our household.

My kids love them as a snack, and they’re also a great addition to any meal. The best part about this recipe is that it’s incredibly easy to make and requires no special equipment or expertise.

You can have fresh, delicious pickles in just a few hours. I like to think of these pickles as a bridge between the traditional dill pickles of my childhood and the modern convenience of store-bought pickles.

They’re made with simple ingredients like cucumbers, dill, garlic, and vinegar, but the result is anything but simple. The combination of flavors and textures is just right – tangy, salty, and crunchy all at once.

It’s a flavor experience that never gets old. I’ve experimented with various spices and seasonings over the years, but this basic recipe remains my go-to.

It’s perfect for everyday snacking or for special occasions like picnics or barbecues. Plus, it’s a great way to use up cucumbers from your garden or CSA share.

Dill Refrigerator Pickles

4.6 from 1167 votes

These crisp and tangy dill refrigerator pickles are easy to make and perfect for a quick snack. They require no canning and are ready to eat within a few hours.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickle Brine

1/2 cup white vinegar
1/2 cup water
2 tablespoons sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon dill seeds
2 bay leaves
1/2 teaspoon red pepper flakes

For the Pickle Vegetables

1 large cucumber, sliced
1 small red onion, sliced
1 small carrot, sliced

👨‍🍳Directions

1In a saucepan, combine white vinegar, water, sugar, and salt.
2Stir over medium heat until sugar and salt dissolve.
3Add black peppercorns, coriander seeds, mustard seeds, dill seeds, bay leaves, and red pepper flakes.
4Bring the mixture to a boil.
5Remove from heat and let it cool to room temperature.
6While the brine is cooling, prepare the vegetables.
7Slice the cucumber, red onion, and carrot into thin rounds.
8Place the sliced vegetables in a mixing bowl.
9Once the brine has cooled, pour it over the vegetables in the bowl.
10Stir gently to ensure all vegetables are submerged.
11Transfer the vegetables and brine into a clean jar with a lid.
12Seal the jar tightly and refrigerate for at least 4 hours or overnight.
13The pickles will be ready to eat once they have reached the desired level of tanginess.
14Enjoy your homemade dill refrigerator pickles as a snack or side dish.

🔧Equipment

Mixing bowl
Saucepan
Cutting board
Knife
Jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 2700mg🌾Total Carbs: 80g🥦Dietary Fiber: 5g🍬Sugars: 2g🥩Protein: 2g

📝Notes

Tips: You can adjust the spiciness by adding more or fewer red pepper flakes. For a more flavorful pickle, allow it to marinate for a longer period.

These delicious homemade dill refrigerator pickles are perfect for any occasion – whether it’s a quick snack during everyday life or as part of special events such as parties gatherings celebrations where guests enjoy good company alongside tasty food pairings!

To store leftover pickle jars securely seal tightly wrap plastic wrap around each jar lid twist tie secure place back fridge shelf chilling until next meal time when ready simply grab slice serve enjoy freshly made goodness straight from fridge door!

❓ Frequently Asked Questions About Dill Refrigerator Pickles

Q: What type of cucumbers should I use for this recipe?

A: For this recipe, you’ll want to use slicing cucumbers or hothouse cucumbers. These types of cucumbers have a higher water content and will yield a better texture in your finished pickles.

Q: Can I use other types of vinegar instead of white vinegar?

A: Yes, you can use other types of vinegar such as apple cider vinegar or white wine vinegar. However, keep in mind that using different types of vinegar may affect the flavor profile of your finished pickles.

Q: How long do I need to let the pickles sit before serving?

A: Letting the pickles sit for at least 24 hours before serving will allow them to develop their full flavor and texture.

Q: Can I make this recipe in larger quantities?

A: Yes, you can easily double or triple this recipe if you need more pickles.

Q: Are these pickles suitable for canning?

A: This recipe makes refrigerator-style pickles that are not suitable for canning due to their high water content.

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