Have you ever made Refrigerator Pickles? Try this recipe for Refrigerator Pickles – it is easy and delicious – no canning required.
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Refrigerator Pickles
Ever wonder how to make your very own crunchy, salty, delectable dill pickles? I know I always used to! So whether you love them on burgers or sandwiches or just enjoy a crisp little pickle snack from time to time, here’s a recipe for refrigerator pickles. It’s quick, it’s easy, and the flavor … YUM!
Store-bought pickles are great. Even I’ll admit that! The salt, the garlic aftertaste … heavenly. But as we all know, and as I’ll always say here on the blog, homemade always tastes better. It’s scientifically proven!? Kidding, of course. Honestly, though, there’s something better about eating the food you made. Plus, with this recipe, you can control how much flavor you want (or not) if you so choose.
And the best part of it all … there’s NO canning involved here. Seriously, y’all!! All you need are lidded jars! No work for the best snack ever? Don’t mind if I do …
So, grab your burgers, your sandwiches, your dips, and let’s get to making some refrigerator pickles!
Recipe for Refrigerator Pickles
- small cucumbers
- small sweet onion
- apple cider vinegar
- white vinegar
- water
- granulated sugar
- whole peppercorns
- salt
- mustard seeds
- fresh dill weed sprigs
- ground turmeric
- crushed red pepper flakes
- garlic cloves
How to make Refrigerator Pickles
- Take 2 wide-mouth pint jars with lids and thoroughly wash them with warm soapy water. Rinse them well. Set them aside to dry completely.
- Clean and dry off cucumbers. Slice them the long way into evenly cut spears. Halve and thinly slice the onions.
- Evenly pack the jars with cucumbers, dill sprigs, and onions, leaving about a ½ inch space at the top of the jars. (Be sure to pack them as tightly as you can!)
- In a small saucepan over high heat, bring the following to a boil: both kinds of vinegar, water, sugar, garlic, salt, and all other seasonings. Reduce heat and allow the brine to simmer until salt and sugar dissolve.
- Cool brine down to warm and fill jars, still keeping the ½ inch space at the top of the jars.
- Place the lids on the top of the jars and screw them on so they are sealed very tightly. Allow jars to cool down to room temperature.
- Place the jars in the refrigerator for 24 hours. They will improve with flavor over time but will be ready to eat within a day!
Refrigerator Pickles: FAQ
If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
- How long will these pickles last in the fridge?
About two months. Remember that they’ll become less crunchy over time, though! If you like your pickles the way nature intended, you’ll want to eat these up as soon as possible. ?
- Does dried dill work as well?
You’ll want fresh dill for this recipe!
- Can I substitute another sweetener for sugar?
Yes, other sweeteners should do the trick just as well!
- Seedless or seeded cucumbers?
Both should do just fine in this recipe!
- Do you have any recommendations for additions?
As always, take these suggestions with a grain of salt, since the recipe I’ve listed is the one that’s tried and true! Buuuut, if you want to experiment with these pickles, try adding:
- Sriracha sauce
- Bay leaves
- Coriander seeds
- Any kind of peppers (seriously!)
- Thyme
How did you like this Refrigerator Dill Pickles recipe?
Pickles are good with everything, y’all. I know this, you know this – and now you know how to make scrumptious dill pickles right in your fridge! Wasn’t it easy as all get-out? Comment down below with your thoughts about this pickle “recipe” and I’ll try to respond! I always love hearing from you!!
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Refrigerator Pickles
Ingredients
- 1 pound small cucumbers, sliced evenly
- 1 small sweet onion, thinly sliced
- 2-4 fresh dill weed sprigs
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup of water
- 1/4 cup granulated sugar
- 2 cloves garlic, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon whole peppercorns
- 1/4 teaspoon ground turmeric
Instructions
- Take 2 wide-mouth pint jars with lids and thoroughly wash them with warm soapy water. Rinse them well. Set them aside to dry completely.
- Clean and dry off cucumbers. Slice them the long way into evenly cut spears. Halve and thinly slice the onions.
- Evenly pack the jars with cucumbers, dill sprigs, and onions, leaving about a ½ inch space at the top of the jars. (Be sure to pack them as tightly as you can!)
- In a small saucepan over high heat, bring the following to a boil: both kinds of vinegar, water, sugar, garlic, salt, and all other seasonings. Reduce heat and allow the brine to simmer until salt and sugar dissolve.
- Cool brine down to warm and fill jars, still keeping the ½ inch space at the top of the jars.
- Place the lids on the top of the jars and screw them on so they are sealed very tightly. Allow jars to cool down to room temperature.
- Place the jars in the refrigerator for 24 hours. They will improve with flavor over time but will be ready to eat within a day!
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Nutrition Information:
Yield: 12 Serving Size: 1 spearAmount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 392mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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