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Refrigerator Dill Pickles

I have cucumbers and eggplant coming out of my ears right now! Our garden has produced beautifully this summer due to the perfect amounts of rain and sunshine. Although this is a wonderful gift, I am faced with myriads of vegetables spread all over my butcher block island and marble countertops.

Refrigerator Dill Pickles are one of my favorite summer treats, not to mention a great way to use the cucumbers that I'm harvesting in abundance from the garden!

Refrigerator Dill Pickles are one of my favorite summer treats, not to mention a great way to use the cucumbers that I’m harvesting in abundance from the garden!

I’m a person that likes to have slick surfaces in which to cook, therefore I must quickly form my ideas on how to cook or preserve the bounty. Today, I’m focusing on my cucumbers. One of my go-to recipes is My Refrigerator Dill Pickles. They are full of flavor, stay crunchy, and are pretty fast to make.

Refrigerator Dill Pickles stay crunchy, are easy to make, and did I say..DELICIOUS!!

Refrigerator Dill Pickles stay crunchy, are easy to make, and did I say..DELICIOUS!!

With all the “summer” foods we grill, these pickles are a perfect accompaniment. One of my favorite entertaining meals is my Turkey Burger with all the fixin’s including these amazing pickles.

Cucumbers are categorized as slicing cucumbers or pickling cucumbers. Use what you have on hand for this recipe; both will work without a hitch.

In addition to the flavor and crunch of these pickles, the phytonutrients found in cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. In the summer I eat cucumbers just about everyday in one way or another. I sure hope the antioxidants go to work on me!!

Oh, almost forgot, this recipe can be found in my latest book, Stacy Lyn’s Harvest Cookbook. For a signed copy, buy HERE and if you shop amazon, buy HERE.

You can use either pickling or slicing cucumbers for this recipe! This is my easy go-to fast pickle recipe. It makes hamburgers very special.

You can use either pickling or slicing cucumbers for this recipe! This is my easy go-to fast pickle recipe. It makes hamburgers very special.

Check out more recipes like this on Friendship Casserole Weekend Potluck!

This recipe was featured on  Meal Plan Monday!

Refrigerator Dill Pickles

Refrigerator Dill Pickles

Ingredients

  • pounds fresh pickling cucumbers
  • 2 onions , thinly sliced
  • 8 sprigs of dill
  • 1 teaspoon whole allspice
  • 3 cups water
  • 1 cup distilled white vinegar
  • ½ cup sugar
  • 4 tablespoons salt
  • 6 cloves garlic , smashed
  • teaspoon dill seed

Instructions

  1. Slice cucumbers and onions into ¼ inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and ½ teaspoon of whole allspice to each jar.
  2. Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
  3. Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
  4. Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.

37 responses to “Refrigerator Dill Pickles”

  1. Michelle says:

    Just found this and am very excited to try.

  2. Amy Collier says:

    Allspice is the only ingredient I don’t have on hand. Is it absolutely necessary or can you recommend a substitution? Trying not to have to go to the store! Thanks!!

    • stacy says:

      It will still be good. You can use the same amount of nutmeg, cinnamon, and cloves if you have them. If not, just make it without. You won’t get the same flavor, but it will be good.

  3. Marshall Wildy says:

    How long until they are ready to eat?

    • stacy says:

      I like to refrigerate mine for about 4 to 6 hours before I eat them. It’s best if you can wait until the next day. I’ve used mine the same day many times though; I just can’t wait!

  4. Crystol says:

    Can I use apple cider vinegar

  5. Marge says:

    Can they be water bath canned and stored on shelf?

    • stacy says:

      Marge, I have a few different recipes that I can to put on the shelf. Unless I ferment them, I soak the cucumbers in lime for a day then I like to use the same ratio of vinegar to water. I don’t can these except for use within 3 months.

  6. Joy says:

    Thank you for posting this, Stacy. I was just looking for dill pickle recipe, as I am buried in cucumbers this year. Can’t wait to try it!

  7. max jones says:

    Domy want the sugar. Your thoughts?

  8. Audrey says:

    I can’t wait to try these out.

  9. Georganne says:

    Going to try this have never canned before.

  10. Nancy says:

    Do they end up being sweet? With that much sugar I’m afraid my crew won’t eat them. So picky they are! They want straight dill pickles and not even the Kosher ones. 🙁

    • stacy says:

      I know it seems like a lot of sugar, but they really don’t taste that sweet. I think your family will love them, Nancy. Maybe just try one jar first.

  11. Can these be water bath canned and still be ‘crisp’?

    • stacy says:

      Ginger, I have a few different recipes that I use for canning by water bath. I like to lime the pickles for a day and use equal parts water and vinegar. I use these merely for the refrigerator. They stay good for about 3 months.

  12. Casey says:

    Super excited to try this!

  13. Debbie says:

    Can these be canned and sealed to last for a longer time ? Looking to make for z church bazaar in november.

    • stacy says:

      I have other recipes that I can for long-term. I like to lime the pickles that I can long-term and I usually use the same amount of water to vinegar. I hope to post that recipe soon.

  14. Dorothy says:

    what will happen if you dont use up before 6 weeks

  15. connie1479@gmail.com says:

    What if you don’t have fresh dill?

    • stacy says:

      Connie, you can use dried dill and adjust the amount by using only half called for in the recipe. I hope your pickles turn out wonderfully.

  16. […] friend pointed me to an online recipe for refrigerator pickles, which will keep in the fridge for 6 weeks. Confidence buoyed by the sauce experience, I made two […]

  17. Stacy, I just discovered you! It is almost like finding God for the first time! You, young Lady are an amazing cook! This coming from a mature woman whose own Mother was a professional cook for a country club in the 1930 s. I will add your recipes to hers in my own kitchen…and now when I feed guest can break about you s well as my Mom. Bless You!!! for healthy cooking. Carol

    • stacy says:

      Wow, what a compliment! Thank you.God is good and I am thankful that He has given me a love for cooking and creativity! You have blessed me beyond measure with your kind words. May God Bless You!

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