Inside: How To Make Easy Refrigerator Pickles
The other day I was at the cute little farmer's road side stand (stand is cute, farmer is just OK), which is really just the back of the guy's truck.
I was perusing the corn and tomato selections when I spotted some adorable little cucumbers and since I had a hankering for some good old-fashioned pickles, I bought a few of the little cukes (I think their official name is Kirby cucumbers).
Well, I started out buying a few of them and by the time the farmer was done talking to me, I had been overcome by the whole buying local thang and bought a whole peck. Gotta support the small farmers of America, you know!
Yes, I picked up a peck of pickled peppers cucumbers.
I decided to make quick garlic dill pickles, which are sometimes called dill refrigerator pickles.
They're the quick and easy version of the traditional canned pickles where you have to boil the bottles of pickles after you pack them. And quick and easy is my middle name.
Makes 3 pints - just keep multiplying if you want to make more than a few jars (calculator not included).
Quick And Easy Dill Refrigerator Pickles
Ingredients
- Approximately two pounds of cucumbers grown for pickling
Brine:
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 2 tablespoons pickling salt
In each jar:
- 2 peeled garlic cloves per jar
- ¼ teaspoon crushed red peppers per jar
- 1 teaspoon dill seed per jar
- ½ teaspoon black peppercorns per jar
- ⅓ sliced red pepper per jar optional, but sure looks pretty
- 1 stem of fresh dill per jar optional also, but does add an extra bit of dill taste
Instructions
- Put garlic cloves, crushed red pepper, dill seed, peppercorns, sliced red pepper and 1 stem of dill in each canning jar.
- Wash your cucumbers well, cut off the ends and slice them into the shape you prefer. Chips. Spears. Teddy bear shaped. Whatever.
- Pack your cucumber slices/wedges into the jars. You want to pack them in there fairly tight but don't mash them.
- Combine apple cider vinegar, water and pickling salt in a large pot and bring to a rolling boil.
- Pour the boiling mixture into each jar to within ¼ inch of the top of the jar.
- Put the lids on the jars and tighten down as tight as you can muster.
- Let jars cool down to room temperature and then place them in the fridge. These cannot be left out in the cabinet or on your canned jar shelf (you have one of those don't you?), they have not been "canned" in the traditional sense, so they must be refrigerated.
Notes
Nutrition
I'll repeat the important part - put your dill refrigerator pickles in the refrigerator.
In two days you can start popping them in your mouth.
They will stay fresh in the fridge for up to two months. (This is the commonly accepted length for pickle storage in the refrigerator. Please use your own common sense when devouring your pickles.)
Oh, and my peck made 10 pints and 2 quarts of dill refrigerator pickles with cucumbers left over. I just ran out of canning lids.
Move over Vlasic, Pam's in town.
Do you make your own pickles? Or do your prefer the store bought variety?
BTW, if you are looking for a pickle recipe that uses the traditional canning process, look no further than Jennifer at Town And Country Living's Super Easy Dill Pickles recipe.
Other recipes you might like:
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Melinda
I made a batch earlier this summer and
they wer gone in a flash. My recipe (from a blogger)
only has three ingredients, which is great.
Love a simple recipe.
M 🙂
must love junk
You always crack me up! Your pickles look so delish! I'm impressed with your canning skills 😉
Susan
Charm Bracelet Diva {at Home}
We actually planted cucumbers this year and we love pickles, too, so......glad to find a refrigerator recipe!
Kathleen
Charm Bracelet Diva {at Home}
Musings from Kim K.
It's on my list of things to attempt, but I'm thinking it won't happen this year. I'm super impressed, Pam. Loving the sneak peeks on IG too.
Melissa
I made my own pickles that last 4 years, but this year I just didn't have time for a garden. Those look mighty tasty...
suzieQ
Oh, Pam, I figured if you had a recipe posted, it would have to be an easy one and your comments bear this out. I like a good dill pickle but am not someone who really loves them, so I have never been one to can. Also, growing up where Jewish delis were available I always felt, why try to compete with perfection? They look great but that would take up way too much room in my one fridge. I hear you about supporting local growers, however. I will do my part and more when the apple crops start soon. Love me some local, old school apples!
Shabby chic Sandy
You I want to do this 🙂 Cucumbers are going nuts in our garden--and did you know how good for you they are? From what I read you can pretty much live off them--all kinds of vitamens and good for your skin too 🙂
Sir Thrift-A-Lot
They look good. Is this recipe spicy?
Pam Kessler
Not too spicy at all. If you wanted it with a bit more kick you could increase the peppers though.
Marissa
I wonder how they taste?...
They look so pretty in the jar..
Pam Kessler
They're good. I would say just a tad bit more vinegary than what you get in the store bought pickles, but it's not like you would say "hey, these taste like vinegar". And they're crunchy too!
Sue
They look wonderfully delish!! Enjoy.....
Linda @ Itsy Bits And Pieces
Those look so pretty...you make me wish I liked pickles! Now just cucumbers...love.
AntiqueChase
I have never met a pickle I didn't like. These look yummy!
TARYTERRE
I used to can years ago, but no more. Too labor intensive for me. Quick and easy works just fine. These sound delicious.
Faye
They look delicious! I used to can every year and I made the best pickles and salsa. I sure miss it!
Donna D
These sound so easy and look so good, I may just have to give them a try!
Ivy and Elephants
Oh, my mom used to make her own pickles and jams and such. That gene did not pass down to me, LOL! But yours remind me of hers, they look so yummy and all those spices in vinegar, ... YUM!
You are winning me over, I might have to give it a try just to get that homemade flavor.
Hugs,
Patti