Refrigerator Dill Pickles are a quick, simple dill pickle recipe. Perfect alongside a sandwich on a hot day.
These dill pickles are a crowd pleaser! Ready virtually overnight, this recipe ensures you are never out of dill pickles. The garlic is optional, and if increased provides a near-kosher pickle taste to these pickles. They keep up to two months in the fridge.
You can re-use the brine for another batch when your pickles are finished. Just add fresh cucumbers and allow to "steep" overnight.
Best of all, these pickles are easy to make! Simply prepare the cucumbers, add your spices and dill, and pour over your vinegar solution.
These pickles are not processed for long-term storage and meant for near-immediate use.
Cut off the blossom ends of your cucumbers. Cut them into wedges or rounds. Layer the cucumber, spices and other vegetables in the jar.
If you are making wedges, pour in the spices and stand your wedges up against the jar. Fill the center with more spices and a bay leaf, and then pack with the rest of your wedges.
This is the only type of vinegar pickle where the solution must be boiling! Mix your water and vinegar in equal parts. Add no more than a teaspoon of salt (for a gallon of solution), and a tablespoon of sugar. Bring to a boil and pour over your vegetables, leaving a 1/4" headspace. Immediately place a lid and allow to cool for 20-24 hours. Place in fridge and allow to steep for another day. You can eat the pickles after that.
These will keep about 2 months in the fridge. For longer storage, you will need to water-bath process them, but then they wouldn't be Refrigerator Pickles, would they?
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