Homemade Refrigerator Dill Pickles
in a small batch 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 these easy to make homemade refrigerator dill pickles in 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.
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 – if they last that long, they’re so good.
The process is easy for making 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.
These delicious homemade refrigerator dill pickles are great with grilled burgers and sandwiches. For parties or gatherings add them to the table for everyone to snack on while waiting for all the grilling to be served. They have a way of quickly disappearing when they are on the table.
- 6-8 cucumbers
- 1½ cups water
- 1½ 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 ¼ 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.
To store the cucumbers/pickles that were in the bowl I decided to place them in a plastic container. The plastic container is safer to use when serving a crowd. 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.
If you enjoy making homemade snacks and condiments you might enjoy this easy to make: