Easy Refrigerator Dill Pickles

My Easy Refrigerator Dill Pickles require no canning equipment and use regular garden cucumbers. Zesty, tangy, salty, dilly, and sour make the best pickles. Follow my simple recipe for the best fridge pickles!

I have had a love for pickles for as long as I can remember. If someone asked me my favorite food I think pickles would be my answer.

One of my mom's favorite stories about me is my morning request for a pickle. Once it was granted it was always followed by a request for a second pickle.

I love all of the fresh garden grown cucumbers in the summer, and one of my favorite things to make is my Easy Refrigerator Dill Pickles.

This recipe has been a work in progress over the years, and I am excited to finally share it with you.

I love my pickles nice and sour with a good amount of salt and dill. I have lots of tip and tricks to allow you to customize this recipe, or prepare it in my style!

These pickles are so easy to make and a great way to use cucumbers from the garden. The pickles also last over a month in the fridge, but you will probably be out well before the shelf-life ends. I know my family eats these so quickly and I typically make a few batches each summer.

This week I am celebrating Farmer's Market Week with a bunch of friends. Checkout out all the fantastic recipes this week featuring items you can find at your local farmer's market!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Ingredients

• white vinegar - you can use apple cider vinegar or a blend of both. Personally, I like the white vinegar for a classic taste.
• pickling salt - I prefer pickling salt because it dissolves easily, and it does not have caking agents in it which can make the brine cloudy. You can use regular salt, but make sure it is not iodized because it will change the color and taste of the pickles.
• sugar - I like that this slightly off-sets the salt without making the pickles sweet. You can add more to your brine if you like your pickles sweeter. If you choose to do this simple increase the sugar and prepare as directed.
• cold water -the cold water helps cool the brine faster.
• pickling spice - traditionally this includes: peppercorns, mustard seed, allspice berries, bay leaves, and chili flakes. You can also use just peppercorns, or a different combination of the spices depending on your preference.
• fresh dill -You can add additional dill or omit it depending on what flavors you like in your Easy Refrigerator Dill Pickles .
• large cucumbers - try to make sure the cucumbers are the same size for uniform rounds. You can also cut the cucumber into spears, but make sure to measure to they fit in the jar.
• (3) 32 oz quart mason jars with lids - You can also use 6 pint sized jars

Optional Additions

Garlic - You can add cloves of fresh peeled garlic to the jars as well. I recommend 2-3 per jar.

Spicy Pepper - a small sliced jalapeno can be added to the jars for some heat and they are delicious to eat as well.

Sliced Onion - sliced white or sweet onions are also delicious in Easy Refrigerator Dill Pickles!

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Instructions

1. Place vinegar, salt, and sugar into a medium pot. Bring to a low boil and stir to allow the salt and sugar to dissolve.
2. Once sugar and salt is dissolved, remove from heat, add the water, and allow the liquid to cool for about 20 minutes while you prepare the pickle jars.
3. Wash cucumbers and slice cucumber about ¼ -½ inch rounds.
4. In the clean jars, evenly divide the pickling seasoning and add 2 sprigs of dill to the bottom.
5. Divide cucumber rounds between the jars. Top with remaining dill.
6. Pour the cooled liquid over the pickles. The brine should cover all the cucumbers.
7. Secure lids on the jars and give them a light shake.
8. Store in the fridge for at least 4 days for best results. The pickles can be stored in the fridge for 4-6 weeks.

Easy Refrigerator Dill Pickles will become less crunchy as they approach 4-6 weeks, but are still delicious! I suggest writing the date on the top of the jar with a marker!

Try your best not to sneak a bite until 4 days. The pickles get more flavorful with time to sit in the brine.

Looking For More Pickle Recipes?

Spicy Dill Pickle Chicken Sandwich

Dill Pickle Pasta Salad with Ham

Pickle Wrap Dip

If you’ve tried my Easy Refrigerator Dill Pickles or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

• Glazed Peach Scones by Our Good Life
• Peach Pancakes by Life Love and Good Food

Starters and Sauce Recipes

• Air Fried Zucchini Fries by West Via Midwest
• Bacon Wrapped Pickles by Take Two Tapas
• Chilled Cucumber Melon Soup by Cookaholic Wife
• Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
• Raspberry Lemonade Limoncello Cocktail by Books n' Cooks
• Strawberry Pesto Brie Bites by Kate's Recipe Box
• Watermelon Rind Pickles by Palatable Pastime
• Zucchini Nachos by Magical Ingredients

Side Dishes Recipes

• Air Fryer Brussel Sprouts by Devour Dinner
• Diner-Style Breakfast Potatoes and Onions by Family Around the Table
• Honeyed Carrots with Citrus Basil Gremolata by Jolene's Recipe Journal
• Southwestern Potato Salad by The Freshman Cook
• Twice Baked Potatoes by Hostess At Heart
• Zucchini Corn Fritter by The Fresh Cooky

Main Dish Recipes

• Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
• Philly Style Pepper Steak by A Kitchen Hoor's Adventures
• Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
• Steak and Bell Pepper Salad by The Redhead Baker

Dessert Recipes

• Apple Squash Quick Bread by Hezzi-D's Books and Cooks
• Corn Ice Cream by House of Nash Eats
• Homemade Peach Ice cream by SueBee Homemaker
• Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms

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