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Three jars of pickles against a white tile background. Includes dill pickle chips, spears, and whole pickles.

Homemade Refrigerator Dill Pickles

This easy recipe for Refrigerator Dill Pickles is perfect for small batch preserving and is so much better than store-bought!
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Course: Condiment
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 pints
Calories: 72kcal
Author: Dorothy Bigelow

Equipment

Ingredients

  • 2 ½ pounds pickling cucumbers
  • 2 cups white vinegar (at least 5% acidity)
  • 3 cups water
  • 3 tablespoons pickling salt (also known as canning salt)
  • 8 sprigs fresh dill
  • 4 garlic cloves whole and peeled
  • 2 teaspoons black peppercorns whole
  • 1 teaspoon mustard seeds

Instructions

Cook Mode
  • Wash. Prepare 4 pint sized mason jars by washing them in hot soapy water. If using two piece canning lids or plastic lids, wash them too.
  • Thoroughly wash cucumbers, removing the stem and blossom end with a sharp knife.
    Slicing cucumbers on a cutting board.
  • Make the brine. Whisk together the water, vinegar, and salt in large pot over medium heat. Bring the mixture to a very low simmer, whisking to dissolve the salt. Do not boil.
    A saucepan filled with vinegar, water, and salt to make a brine for pickles.
  • Prepare the cucumbers. Slice the cucumbers however you like (whole, spears, or chips). For spears, quarter the cucumbers lengthwise. For chips, cut them into ¼ slices with a knife or mandolin slicer.
    Using a mandolin to slice cucumbers into chips.
  • Pack the jars. Fill with cucumbers, adding 2 sprigs of dill, a garlic clove, ½ teaspoon of peppercorns, and a ¼ tsp. of mustard seed to each jar.
    3 jars of prepared cucumbers ready to be made into pickles.
  • Add the brine. Using a measuring cup or ladle, carefully add hot brine to jars, leaving a ½ inch headspace.
    Pouring pickling brine on top of jars of cucumbers.
  • Wipe the rim of the jar with a clean cloth, then place the lid on the jar.
  • Rest. Let the pickles sit at room temperature for 30 minutes, then place in the refrigerator.
  • Chill for at least 3-4 days for the best result. This allows the brine to permeate the cucumbers, thus pickling them.
  • Once you’re ready to enjoy, retrieve your pickles with clean utensils and store in the fridge for up to 1 month.
    Using a fork to retrieve a pickle spear from a canning jar.

Notes

Storage: This pickle recipe is not meant to be stored at room temperature or for prolonged periods. Transfer the finished pickles to the refrigerator and store for up to a month.
Using apple cider vinegar: Feel free to substitute the white vinegar for apple cider, so long as the minimum acidity is 5%.
Dried dill and/or garlic: Use ½ teaspoon of dried dill weed and ½ teaspoon of dried minced garlic per jar.
Sanitizing: If you’re extra vigilant, jars and lids can be sanitized before use, although not necessary. Place jars and flats in a large pot and fill with water. Santize jars in boiling water for 5 minutes, and lids in simmering water for 5 minutes. Drain any excess water and use immediately.
Whole pickles: They may need an additional day or 2 to fully absorb the brine, making the total pickling time 3-6 days.
Variations:
Spicy: Add a few jalapeno pepper slices to each jar.
Sweet: When heating the brine add ¼-½ cup of sugar and heat until dissolved.

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 5243mg | Potassium: 451mg | Fiber: 3g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 1mg
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