Homemade Refrigerator Dill Pickles
Easy homemade refrigerator pickles in just 30 minutes! These are the most delicious, crunchy side-snack (official term) for all your summer potlucks.
Ingredients
- 2 cups white vinegar
- 2 cups water
- ¼ cup sugar
- 2 tablespoons kosher salt
- 8 cloves peeled garlic
- fresh dill sprigs
- ¼ cup pickling spice blend
- 6-8 kirby or pickling cucumbers cut into wedges, halves, or slices
Instructions
- In a pot, combine the vinegar, water, sugar, and salt. Bring to a boil and stir. When the salt and sugar have dissolved, add the garlic cloves and boil for 2 minutes more.
- Meanwhile, arrange the cut cucumbers into jars with tight-fitting lids. Stuff the edges of each jar with several sprigs of dill (as many as you can fit!), and 1-2 teaspoons of pickling spice. Pour the hot pickling liquid over the pickles to fill the jars.
- Let the pickles cool slightly, then put the lids on the jars and refrigerate for at least 1 hour or more before serving.
- Pickles will be good in the fridge for up to 1 month, or you can can/process the jars to store them indefinitely in your pantry.
Notes
Type of Pickles: This recipe works for any kind of pickle you like! I usually do some spears and some slices for burgers and sandwiches.
Jars: This recipe makes about enough for 2 quart-sized glass jars. Feel free to use several smaller jars if that's what you have; just fill them tightly with cucumbers and fill with brine.
Storage: These will keep in the fridge for several weeks, but I like them best in the first 3-4 weeks they're made.
Other Veggies: This method would work really well with carrots, okra, green beans, or some sliced onions added in to any of the above.
Tried this recipe?Let me know how it was!