Refrigerator Dill Pickles
Store-bought jars cannot compare to homemade Dill Pickles! These quick pickles are prepared in just a few minutes. The only difficult part is waiting at least an hour before eating them – but don’t worry, the wait it SO worth it! They’re crunchy, full of flavor, and wonderful to snack on all day long.
Refrigerator Dill Pickles
Dill pickles are one of my favorite snacks, especially during the summertime. I’m not sure what it is, but I swear pickles always taste best on a warm sunny day! But most importantly, pickles taste best when they’re made at home – not when they’re in store-bought jars that are chockfull of preservatives and artificial flavors. This recipe is the best not just because the pickles taste so good, but because they’re made will all-natural ingredients you’ll feel good about.
There’s a good chance you’ve been too afraid to make pickles before, and that’s totally understandable. After all, some fermenting and brining standards call for 5 to 6 weeks of waiting! That’s enough to make most people say never mind and grab a jar from the store. However, you can avoid losing your patience with this easy quick pickling recipe. There’s no need to wait weeks on end with these simple steps! The longest you’ll need to wait is an hour, but I do recommend letting the pickles sit a bit longer than that… if you can help yourself!
Another reason I love snacking on these pickles is because they’re a great low calorie option. They’re juicy, crunchy, and full of flavor, so they’ll satisfy your need for a little snack without any guilt attached. I can’t stand most low calorie snacks, as they never hit the spot, but that’s never the case with these easy pickles. On average, a single pickle has just 7 calories. So whether you’re trying to be calorie conscious or not, you’re going to love these salty snacks!
How to Make Them
Making these pickles is such a breeze! Throw out everything you think you know about making pickles, and instead, use this quick pickle recipe.
Slice. Using a sharp knife, slice the cucumbers into 1/4 inch thick slices.
Jar it. Place the cucumbers, garlic and dill in canning jars and set aside.
Create the brine. In a small saucepan, add the vinegar, sugar, water, and pickling spice. Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
Pour and cool. Pour the liquid into the jars filling approximately 3/4 full. Place the lid on the jars and refrigerate for 1 hour or overnight.
Can I make these pickles spicy?
Absolutely! Hot pickles are delicious and super easy to make. Just toss a tablespoon (or more) of crushed red pepper flakes into the brining mix. Just be careful, because a little crushed red pepper definitely goes a long way with these pickles.
If you want something a little sweet….try these Bread and Butter Pickles!
How long do homemade dill pickles stay fresh?
In an airtight container like a mason jar in the refrigerator, these pickles will stay fresh for about 2-3 weeks. Some people keep their pickles in the fridge for months at a time, but I don’t do that for two reasons.
Reason number one – I eat them all within the first week or two, typically! Secondly, I’ve found that the pickles tend to become a bit soggy and not as crispy after the third week in the fridge.
Can I slice the cucumbers?
You sure can! Pickle halves or spears are excellent for snacking, but you’re going to want to toss some homemade dill pickles on a burger, too. I would recommend slicing the cucumber into half inch pieces. You don’t want them too thin, or they’ll become soggy and lose their crunch pretty quickly. Once they’re sliced, you can follow all of the other instructions for quick pickling and you’ll have the best pickles for your burgers!
Once you start pickling at home, you’ll never go back to store-bought stuff ever again!
Get the Recipe: Refrigerator Dill Pickles
- 6 small English cucumbers
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 tablespoons sugar
- 1 tablespoon pickling spice
- 6-8 garlic cloves
- 1/4 cup fresh dill
- canning jar
- Using a sharp knife, slice the cucumbers into 1/4 inch thick slices. Place the cucumbers, garlic and dill in canning jars and set aside.
- In a small saucepan, add the vinegar, sugar, water, and pickling spice.
- Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
- Pour the liquid into the jars filling approximately 3/4 full. Place the lid on the jars and refrigerate for 1 hour or overnight.
- Serve as desired.