4.89 from 17 votes
Quick And Easy Dill Refrigerator Pickles
Prep Time
5 mins
Total Time
5 mins
 

This easy to make Refrigerator Pickle Recipes is a great way to use extra vegetables from the garden. Homemade crisp and delicious pickles with no "real" canning skills required.

Course: Side Dish
Cuisine: American
Keyword: Refrigerator Pickles
Servings: 3 pints
Calories: 26 kcal
Author: Pam Kessler
Ingredients
  • Approximately two pounds of cucumbers grown for pickling
Brine:
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons pickling salt
In each jar:
  • 2 peeled garlic cloves per jar
  • 1/4 teaspoon crushed red peppers per jar
  • 1 teaspoon dill seed per jar
  • 1/2 teaspoon black peppercorns per jar
  • 1/3 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
  1. Put garlic cloves, crushed red pepper, dill seed, peppercorns, sliced red pepper and 1 stem of dill in each canning jar.
  2. Wash your cucumbers well, cut off the ends and slice them into the shape you prefer. Chips. Spears. Teddy bear shaped. Whatever.
  3. Pack your cucumber slices/wedges into the jars. You want to pack them in there fairly tight but don't mash them.
  4. Combine apple cider vinegar, water and pickling salt in a large pot and bring to a rolling boil.
  5. Pour the boiling mixture into each jar to within 1/4 inch of the top of the jar.
  6. Put the lids on the jars and tighten down as tight as you can muster.
  7. 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.
Recipe Notes

Recipe makes 3 pints - multiply for larger quantities. Will be ready to eat in two days. They will stay fresh in the refrigerator for up to two months