refridgerator dill pickle recipe

Written ByJenny Smyth Posted on
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The Best refridgerator dill pickle recipe

I’m so excited to share this refridgerator dill pickle recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. I first discovered this recipe when I was looking for a way to make pickles without the hassle of canning.

I was amazed by how easy it was to make these delicious dill pickles in my refridgerator, and they turned out perfect every time. My kids love helping me make them, and they’re always asking for more. The best part is that they’re so versatile – we use them as a snack, add them to sandwiches, or serve them as a side dish at family gatherings.

Plus, they’re super healthy, being made with fresh cucumbers, garlic, and spices. My husband even loves them on his burgers! The key to making great pickles is using the right balance of salt and sugar, and letting them sit in the refridgerator for a few days to allow the flavors to meld together.

It’s really a simple process, but the end result is so worth it. I’ve tried many different recipes over the years, but this one remains my favorite. It’s perfect for any occasion, whether you’re looking for a quick snack or a special side dish for a holiday dinner.

And the best part is that you can customize it to your taste by adding different spices or herbs. So go ahead, give it a try, and let me know how it turns out!

Refrigerator Dill Pickle Recipe

4.8 from 822 votes

Crisp and tangy, these refrigerator dill pickles are easy to make and perfect for snacking. Enjoy them within a few days for the best flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Pickle Brine

1 cup white vinegar
1 cup water
2 tbsp sugar
2 tsp kosher salt

For the Pickles

1 lb pickling cucumbers
1 small onion
2 cloves garlic
1 tbsp dill seeds
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

👨‍🍳Directions

1In a saucepan, combine white vinegar, water, sugar, and salt.
2Bring to a boil over medium-high heat, stirring occasionally until sugar and salt are fully dissolved.
3Turn off heat and set aside to cool slightly.
4Wash cucumbers thoroughly and trim the ends.
5Slice cucumbers into spears or rounds, depending on your preference.
6Peel and slice the onion thinly.
7Peel and smash the garlic cloves.
8Place cucumbers, onion, and garlic in a bowl.
9Add dill seeds, black peppercorns, coriander seeds, and bay leaf to the bowl with the cucumbers.
10Pour the cooled brine over the vegetables, ensuring they are fully submerged.
11If necessary, use a weight to keep the vegetables submerged.
12Transfer the mixture to a clean, sterilized jar with a tight-fitting lid.
13Seal the jar and refrigerate.
14Allow the pickles to marinate for at least 24 hours before consuming.
15The pickles will continue to develop flavor over the next few days.
16Store the pickles in the refrigerator for up to 2 weeks.
17Discard any pickles that develop mold or an off smell.
18Enjoy your homemade refrigerator dill pickles as a snack or side dish.

🔧Equipment

Cutting board
Knife
Saucepan
Jar with lid
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 1g

📝Notes

Tips: Use freshly picked cucumbers for the best flavor. Adjust the spice level by adding red pepper flakes or mustard seeds to the brine.

This refridgerator dill pickle recipe is always a good idea for any occasion – whether you’re looking for a quick snack or a special side dish for a holiday dinner. My family and friends love helping me make them, and we always have fun customizing them with different spices and herbs.

Plus, they’re super healthy and packed with fresh cucumbers, garlic, and spices. And let’s not forget about all the health benefits – from reducing inflammation to supporting digestive health!

So go ahead and give this recipe a try – your taste buds (and your body) will thank you!

❓ Frequently Asked Questions About Refrigerator Dill Pickle

Q: How long do I need to let the pickles sit in the refridgerator?

A: You can start using the pickles after 24 hours, but they’ll be even better after 3-5 days. The longer they sit, the more flavorful they’ll be.

Q: Can I use this recipe with other types of cucumbers?

A: Yes, you can use other types of cucumbers like English or Kirby cucumbers. Just keep in mind that they might have a slightly different flavor profile.

Q: Do I need to adjust the amount of garlic if I’m using smaller cucumbers?

A: If you’re using smaller cucumbers, you might want to reduce the amount of garlic slightly so it doesn’t overpower the flavor of the pickles.

Q: Can I make these pickles without using fresh dill?

A: You can substitute dried dill weed if you don’t have fresh dill on hand. Just keep in mind that the flavor will be slightly different.

Q: How do I store leftover pickles?

A: Store leftover pickles in an airtight container in the refridgerator for up to 2 weeks. You can also freeze them for up to 6 months.

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