Easy to make homemade refrigerator dill pickle recipe is a small batch. This is a terrific #cookingwithkids project.
Homemade Refrigerator Dill Pickle Recipes
is a quick process and there is no canning involved.
Our local weather has been ideal for vegetable gardens this year. My daughter’s garden already had an abundance of lettuce and now the cucumbers and hot peppers are ready.
Recently we made this easy homemade refrigerator dill pickle recipe in both chips and spears. My daughter has been making these pickles with the boys the past 2 years. It seems they were curious about how pickles get their flavor and hence a summer pickle making project was started.
The kids curiosity in the kitchen can be a fun learning project for everyone. If you have a chance, make this with the kids, especially if they like pickles. Or if pickles are not on their radar you might try this very easy recipe for Sweet and Sour Sauce Copycat Recipe. These are fun and easy projects for rainy days when everyone is a little bored.
Though we do have a lot of cucumbers we like to make a small batch of pickles each week. If you are like us there’s never enough room in the fridge, so this small batch no canning recipe is the way to go. The pickles will last in the fridge about a week. Well, that’s if they last that long, they’re so good.
The process is easy to make this small batch of refrigerator dill pickles. An easy brine is made and poured over the cucumbers, allow to chill overnight or at least a few hours before serving.
Prepare the cucumbers, slice in rounds and or spears. You can place the cucumbers in mason jars or bowls and set aside while the brine is simmering.
Add the sliced cucumbers to jars leaving a little ‘wiggle room’ for the brine to fully coat the cucumbers. If you like garlic dill pickles add a crushed clove of garlic to each jar along with fresh dill if using.
All you will need to make the brine are items you most likely will have in your pantry/fridge – water, white vinegar, kosher salt or pickling salt, dill seeds, fresh garlic, and if you like to use fresh dill you can add that to the jars as well.
My daughter has been using this recipe she found several years ago on the back of a package of pickling spice. The recipe calls for adding the hot brine to the cucumbers. With a little research I found that there is a divide between adding hot brine or cooling the brine before adding it to the cucumbers.
We made our first batch adding the hot brine to the bowl of cucumbers. They were delicious and they were gone before the day was over but the color of the cucumbers changed as you can see in the photo.
Given my curiosity and wanting to know if there would be a difference on my next batch I let the brine sit at room temperature for 20 minutes and then poured it into the jars. There wasn’t much difference except for the color of the pickles as you can see in the photos.
TIP: You can taste the brine for desired tartness and flavor and add more vinegar, pepper, dill, garlic, or water to get the flavor you like.
This delicious homemade refrigerator dill pickle recipe is a favorite sandwich sidekick, and also great with grilled burgers. For parties or gatherings add them to the table for everyone to snack on while waiting for all the grilling to be served.Print
Homemade Refrigerator Dill Pickle Recipe
DIY Homemade Refrigerator Dill Pickle recipe is an easy summer project to make with the kids. Use the abundance of farm fresh cucumbers to make your own homemade refrigerator dill pickles.
- Prep Time: 20-35 min.
- Cook Time: 30 min.
- Total Time: chill 3 hrs./overnight
- Yield: 2 quarts
- 6-8 cucumbers
- 1 1/2 cups water
- 1 1/2 cups white vinegar
- 1 tbls. salt
- 2 tbls. dill seeds
- 1 clove garlic, peeled
- 1 tsp. red pepper flakes (optional)
- Wash/clean the cucumbers and cut into 1/4 thick slices, set aside in a glass bowl. OR you can put the cucumbers in mason jars and set aside. Do not pack the cucumbers too tightly so the brine will cover the cucumbers.
- To make the ‘brine’ – In a medium size stainless steel saucepan, add the water, vinegar and salt and red pepper flakes if using and bring to a boil. Remove from heat and pour over the prepared cucumbers.
- Pour the brine over the cucumbers.
- Cover the jars tightly and chill overnight.
- This recipe made enough to fill two quart jars and a quart sized bowl.
Keywords: homemade, dill pickles, refrigerator pickles, no canning
For safety reasons, I removed the cucumbers/pickles from the jars and placed them in a plastic container. The plastic container is safer to use when serving a crowd on the deck or patio. If there’s a ‘storm’ coming through and everyone is rushing to clear the table, there’s no worries about dropping a glass jar – ‘been there, done that’ – just a summer safety TIP.