Ready to enjoy crisp, tangy pickles without the fuss? These refrigerator dill pickles are incredibly easy to make, require no canning, and are bursting with fresh dill flavor. You’ll love having a jar of these homemade delights in your fridge!
Key Ingredients & Substitutions:
- Cucumbers: Small pickling cucumbers (like Kirby or Persian) work best for their crisp texture. Regular slicing cucumbers can be used, but they might be softer.
- Fresh Dill: Essential for classic dill pickle flavor. Use fresh sprigs for the best results.
- Garlic: Adds a pungent kick. Adjust the amount to your liking.
- Vinegar: White vinegar is standard. Apple cider vinegar can also be used for a slightly mellower, fruitier note.
- Salt: Pickling salt or kosher salt is recommended. Avoid iodized table salt, which can make your brine cloudy.
Ingredients:
- 1 lb small pickling cucumbers
- 4-5 cloves garlic, peeled and thinly sliced
- 1/4 cup fresh dill sprigs
- 1 tablespoon pickling or kosher salt
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon black peppercorns (optional)
- 1/2 teaspoon mustard seeds (optional)
- Pinch of red pepper flakes (optional, for a little kick)
How Much Time Will You Need?
- Total Time: 15 minutes active, plus 24-48 hours chilling
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 1 quart jar
- Calories per serving: Approximately 5-10 calories per pickle spear (varies by size)
- Tools Needed: 1-quart glass jar with lid, small saucepan, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Cucumbers
Wash your cucumbers thoroughly. You can slice them into spears, rounds, or leave them whole if they’re very small. Trim off the blossom end, as it contains an enzyme that can make pickles soft.
2. Pack Your Jar
Place the sliced garlic and fresh dill sprigs at the bottom of a clean 1-quart glass jar. Tightly pack the prepared cucumbers into the jar. Add any optional peppercorns, mustard seeds, or red pepper flakes among the cucumbers.
3. Make the Brine
In a small saucepan, combine the white vinegar, water, and pickling salt. Heat the mixture over medium heat, stirring until the salt is fully dissolved. Do not boil the brine, just warm it until the salt dissolves.
4. Pour and Seal
Carefully pour the warm brine over the cucumbers in the jar, ensuring they are completely submerged. Tap the jar gently to release any air bubbles. If needed, add a little more water to cover the cucumbers. Securely place the lid on the jar.
5. Chill and Wait
Allow the jar to cool to room temperature on your counter, then transfer it to the refrigerator. These refrigerator dill pickles will be ready to enjoy in 24-48 hours, but the flavor will deepen over several days.
Storage Instructions:
Store your homemade refrigerator dill pickles in the sealed jar in the refrigerator. They will stay crisp and delicious for up to 3-4 weeks. Simply grab them from the fridge whenever you need a tangy snack!
Frequently Asked Questions (FAQ):
- Why are my pickles soft? This can happen if the cucumbers aren’t fresh, the blossom end wasn’t removed, or if there’s not enough salt in the brine.
- Can I reuse the brine? It’s not recommended to reuse the brine for a new batch of pickles, as its strength and flavor will be diminished.
- Do I have to use fresh dill? While fresh dill provides the best flavor, you can use dried dill weed in a pinch (about 1 teaspoon per jar), but the flavor won’t be as vibrant.
- What kind of cucumbers are best? Small, firm pickling cucumbers like Kirby or Persian varieties are ideal for their crunch and size.
- How long do refrigerator pickles last? When stored properly in the refrigerator, these dill pickles will last for about 3-4 weeks.
- Can I make these spicy? Absolutely! Add extra red pepper flakes, a sliced jalapeño, or a small dried chili pepper to the jar for a spicy kick.