Quick & Easy Refrigerator Dill Pickles

Quick & Easy Refrigerator Dill Pickles | browneyedbaker.com #recipe #summer #canning

A few summers ago, I dipped my toes in the canning and preserving waters with some blueberry jam. Since then, I’ve also made canned dill pickles and refrigerator bread and butter pickles. I absolutely love the canning process; it makes me feel a little bit like Donna Reed, and I’m not going to lie… I’m pretty convinced that if I had to live in another decade, the 1950’s and I would get along perfectly well. I loved making the dill pickles last summer, but I wasn’t totally in love with the flavor and texture. I’ve been seeing refrigerator pickles pop up on countless sites over the last couple of years, and decided to give a version of that a shot. Being able to keep them in the fridge for up to 2 months is more than enough for me, and I love the ability to make as little or as much as I need.

If I’m putting a pickle on a deli-style sandwich, I always, always go for bread and butter; I love how zesty they are! However, if I’m having a burger or just want a pickle spear to snack on, then dill is my preferred go-to. Since I loved the refrigerator version of bread and butter so much, I had high hopes for the dill variety. I’m happy to report that I was not disappointed.

Quick & Easy Refrigerator Dill Pickles | browneyedbaker.com #recipe #summer #canning

I would typically use pickling cucumbers for, well, pickles, but I didn’t grow any this year and the store only had a few very sad-looking stragglers left. However, regular cucumbers work just as well – you’ll just have larger slices! You can cut these however you’d like – spears, circles, thin slices (a la sandwich stackers) – the choice is yours.

Quick & Easy Refrigerator Dill Pickles | browneyedbaker.com #recipe #summer #canning

I did a little experimentation and did half of my jars with the standard garlic and dill; the other two I added some black peppercorns and crushed red pepper flakes. After doing a taste test, I thought that the pickles with the peppercorns and red pepper flakes had much more of a punch of flavor (though I wouldn’t call them spicy). Those without were still good, albeit much more mild. This is totally a matter of personal preference; feel free to play around with different seasoning combinations to find your personal sweet spot.

Quick & Easy Refrigerator Dill Pickles | browneyedbaker.com #recipe #summer #canning

I love that I’ve discovered a quick and easy way to enjoy my dill pickles. I love how crisp and flavorful they are, and how little time it takes to make a fresh batch.

If you’ve been feeling daunted by canning, this is a great first step!

Quick & Easy Refrigerator Dill Pickles | browneyedbaker.com #recipe #summer #canning

One year ago: Crab Bisque
Two years ago: Beer-Battered Zucchini Fries
Three years ago: S’mores Brownies
Five years ago: Zucchini Bread

Quick & Easy Refrigerator Dill Pickles

Yield: 4 pints of pickles

Prep Time: 20 minutes

Total Time: 20 minutes

No elaborate canning methods required!

Ingredients:

2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
16 sprigs fresh dill, divided
4 garlic cloves, smashed, divided
4 teaspoons black peppercorns, divided
4 pinches red pepper flakes, divided

For the Brine:
4 cups water
8 tablespoons white vinegar
3 tablespoons kosher salt

Directions:

1. Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.

2. Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.

3. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.

4. Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Share This Post...



27 Responses to “Quick & Easy Refrigerator Dill Pickles”

  1. A Young Wife on August 12, 2014 at 12:56 am

    I am so excited to try this! I love pickles and I have always wanted to learn the ins and outs of the canning process. But this is a nice way to easy on in to the process. So simple and rewarding! Thanks for sharing!

    Reply

    • Tom @ Raise Your Garden on August 13th, 2014 at 7:27 am

      I totally agree! I am ecstatic! I have lots of cucumbers from the garden and love pickles!

      Reply

  2. Averie @ Averie Cooks on August 12, 2014 at 2:01 am

    I love pickles, vinegar and would have a field day with this stash :) I love refrigerator pickles and as you said, no canning required. It’s okay too but it’s so nice not to have to mess with it if you don’t have to!

    Reply

  3. Angela Angeline on August 12, 2014 at 7:25 am

    I’ve done something similar, but instead no dill, no chilli flakes but I add chopped red hot peppers, and some sesame oil which would add more flavour, so there is a bit of an “oriental” twist. But this one sounds great, I will have to try it out :D
    Angie x

    Reply

  4. wendyworldly on August 12, 2014 at 9:01 am

    Love dill pickles, my mom used to make them when I was a child. My sister and I sat on the porch and cleaned the cucumbers in a bucket while my mom made the pickling liquid. My friends raved over her pickles. I wish I had learned how to make them but this seems like the quick and easy way.

    Reply

  5. Marissa on August 12, 2014 at 9:26 am

    This sounds perfect! I’m going to try them today. Do you know if I could pickle okra this same way too?? Thanks!

    Reply

    • Michelle on August 15th, 2014 at 8:09 am

      Hi Marissa, I’ve never tried, but I think you could!

      Reply

  6. Stacey @ Bake.Eat.Repeat. on August 12, 2014 at 10:51 am

    I’m totally excited to try this! I love dill pickles, but I when I tried making them a couple years ago they were such a disappointment that I haven’t tried again. I am pinning this to try in a month when my cucumbers are (hopefully) ready to pick! Good to know you can use regular cucumbers too, for some reason that never occurred to me!

    Reply

  7. Arthur in the Garden! on August 12, 2014 at 11:13 am

    Nice and quick!

    Reply

  8. jyllzie on August 12, 2014 at 12:48 pm

    i think i’ll try this recipe with my lemon cucumbers. HUGE harvest this year! i made refrigerator pepperoncinis this weekend :)

    Reply

  9. Lori @ RecipeGirl on August 12, 2014 at 1:08 pm

    My family would love these!

    Reply

  10. Robin Christensen on August 12, 2014 at 2:12 pm

    I am DILL all the way! Can’t wait to try them!

    Reply

  11. Molly @ Yes to Yolks on August 12, 2014 at 2:14 pm

    Homemade pickles have been on my list for a few summers now! Love how easy these look.

    Reply

  12. KATHLEEN on August 12, 2014 at 4:35 pm

    Another great recipe to try—it’s bookmarked and I suspect these will be made before the weekend — Thanks for sharing!!!

    Reply

  13. Hailey @ Tasteful Cuisine on August 12, 2014 at 7:49 pm

    These look delicious and sound so simple! I have a lot of dill growing in my garden–this sounds like a perfect way to use it!

    Reply

  14. Marcie on August 12, 2014 at 9:03 pm

    Michelle,
    The last several recipes I have read of yours, I can’t find the pinterest button. Am I missing something?

    Reply

    • Michelle on August 15th, 2014 at 8:11 am

      Hi Marcie, It is located under the recipe, in the line of social media buttons under “Share This Post”. I hope that helps!

      Reply

      • Marcie on August 16th, 2014 at 4:43 pm

        Michelle,
        For some reason the whole social media bar doesn’t come up for me now when I’m on one of your recipes. Is anyone else having this issue?

        Reply

        • Michelle on August 17th, 2014 at 12:25 pm

          Hi Marcie, I haven’t heard anyone else mention it and I can see it just fine, but I’ll check with my web developer. In the meantime, you can install the Pinterest bar for your browser – that’s an easy way to Pin anything from any website.

          Reply

  15. Emily of Sugar Plum on August 13, 2014 at 1:53 am

    Dude I’m so making these! I can’t wait! I looove good pickles in the summertime.

    Reply

  16. Michelle on August 13, 2014 at 7:57 am

    These look wonderful. I have been planning to try refrigerator pickles all summer, but have not gotten around to it.

    Reply

  17. Laura Dembowski on August 17, 2014 at 9:14 pm

    I just love dull pickles like this and have since I was a kid. This seems like an easy recipe to break into canning.

    Reply

  18. Kathryn Nelson on August 19, 2014 at 9:17 am

    Great recipe. I made these and the bread and butter pickles (8.25.11) 3 days ago. There are very few pickles left at this point. Added extra onions to bread and butters-they are great on a sandwich with or without the pickled cukes.

    Reply

  19. Tracy | Pale Yellow on August 22, 2014 at 1:16 pm

    I’ve been getting a surplus of cucumbers from my CSA box and I wanted to make pickles, but couldn’t find a recipe simple enough to suit my tastes, perfect timing. This one looks easy and delicious!

    Reply

  20. Lynne on September 1, 2014 at 12:02 pm

    I made these last Sunday, so they were ready to try mid-week, and they turned out great. I didn’t realize I had bought 1.5 quart jars, so I had to double the brine, but I had plenty of cucumbers, so no problem. I would say that these are more of a garlic dill and/or half sour that you get in classic delis, not really the kosher dill for which I was hoping, but still good. I just would have made these all spears had I known, as I don’t think I’d want them on a sandwich, but on the side.

    Reply

  21. Melanie on September 5, 2014 at 4:36 pm

    We made these and they turned out great! I made 11 pints and gave them to family & friends, everyone gave them two thumbs up.

    Reply

  22. Megan on October 19, 2014 at 2:10 pm

    Thank you! I have been wanting to make pickles without canning. As usual, your recipe did not disappoint! I’ve added my own tweaks for taste (peppers, additional spices) but I wouldn’t have known where to start without your original recipe. I’ve also branched out into other vegetables. Green beans are delicious!

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)