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.
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.
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.
Refrigerator Dill Pickles
Ingredients
- 1½ 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
- 1½ teaspoon dill seed
Instructions
- 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.
- 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.
- Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
- Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.
Beautiful!
Thanks my friend!
Just found this and am very excited to try.
I hope you like them Michelle!
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!!
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.
How long until they are ready to eat?
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!
Can I use apple cider vinegar
You can use it, but it won’t have the same color (clarity) and will taste a little different, but good.
Just so long as the vinegar is 5% acidic acid, you can interchange them. The taste may be different, but all will be well.
Can they be water bath canned and stored on shelf?
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.
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!
Domy want the sugar. Your thoughts?
Don’t
Max, you don’t have to use the sugar, but it will have a different flavor. The recipe will still work without it.
I can’t wait to try these out.
I hope you love it Audrey!!
Going to try this have never canned before.
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. 🙁
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.
Can these be water bath canned and still be ‘crisp’?
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.
Super excited to try this!
Casey, let me know how they turn out!
Can these be canned and sealed to last for a longer time ? Looking to make for z church bazaar in november.
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.
what will happen if you dont use up before 6 weeks
What if you don’t have fresh dill?
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.
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
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!
Hi, I want to try this recipe, but am not sure what salt to use . . . pickling salt, table salt, sea salt?
Thanks!
Hi Summer! Use pickling salt. I hope you enjoy the pickles!!
I use Kosher salt here. Since this is a refrigerator pickle, I am not using pickling salt. Hope you love the recipe.
Can this recipe be used to put up
some jalapeños? Need to cut them open and take out all the seeds.
I’ve never tried it, but I believe so. I think I’m going to give this a try too! Great idea!