Refrigerator Pickles

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This is one of those recipes that I kept seeing over. and over. and over again. Until finally I went out and bought the ingredients to make it! If any of you are on Pinterest (you can find me here), you’ve probably seen it, too. Refrigerator Dill Pickles.

I love fresh dill. And I love cucumbers. These ones looked amazing. I’ve never had pickles that weren’t canned; I’ve only even known the slight soggyness of the pickles that come in jars. But these? They’re fresh. Crunchy. Crisp. A little sweet. And they’re soaked in an amazing vinegar dill brine. And guess what? They’re EASY to make. No canning. No complicated recipes. Just a few simples ingredients, and throw it in a jar. I adapted the original recipeto make it simpler (because I’m all about short cuts!) I hope you enjoy it as much as I did!

Recipe:

3 cups distilled white vinegar
1/4 cup granulated sugar
2 tbsp kosher salt
1 tbsp of pickling spice (or 1 tsp each of mustard, coriander, and dill seeds)
2 cups hot water
2 pounds pickling cucumbers, sliced 1/4-inch thick
1 bunch of chopped fresh dill
3 cloves garlic, roughly chopped

Combine your vinegar, sugar, salt, and pickling spice in a large bowl. Pour the hot water over the vinegar mixture, and mix until the sugar is dissolved. Cool to room temperature.
Chop your cucumbers into ¼ inch slices, and divide them into jars (mine fit perfectly into 3 quart size jars). Chop the dill and the garlic, and divide it evenly between your jars.
Pour the cooled brine over the cucumbers. If the brine doesn’t quite cover the cucumbers, add more water/vinegar mixture (I just mixed 1 part water to 1 part vinegar).
Place the jars in the fridge overnight.
They’re ready to eat after 24 hours, and will keep in the fridge for 2 weeks.