Are you a backyard gardener? Our family loves to garden, and one of our staples is cucumbers. They’re easy to grow, fun to pick, and you get a lot of value. Sounds good, right? Yet there comes a point every July when my counter tops are overflowing with cucumbers, my kids are sick of eating them with every meal, and I’ve already shared with friends and neighbors. Refrigerator dill pickles to the rescue.
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Refrigerator Dill Pickles are quick, easy, don’t involve canning knowledge, and, best of all, they spread your cucumber bounty out over the year instead of forcing you to get creative with recipes when the last thing you want is another cucumber.
Plus, refrigerator dill pickles make fun gifts and are easy to bring to a barbeque.
A few years ago, I was lamenting about my cucumber overstock and a friend shared her recipe with me. And since you’re my friend, I’m sharing it with you, lucky duck!
Some parts of this recipe will be a little vague, and for that I apologize—cucumbers come in so many shapes and sizes, so it’s hard to be specific about how many you’ll need. Plus, you can use varying amounts of brine depending on how densely you pack your jars.
It’s also hard to predict exactly how many mason jars you’ll need, but 4 to 8-quart sized mason jars should work. I prefer wide mouth, but regular mouth will work, too. {Jars are overpriced online. Head to your local Walmart instead.}
So, without further ado, my go-to recipe for Refrigerator Dill Pickles.
Ingredients:
- 1 cup vinegar
- 2 cups water
- 1/2 cups sugar (or less, to your tastes)
- ¼ cup kosher salt
- 1/8 teaspoon turmeric
- Dill
- Garlic
- Sliced onion (optional)
Directions:
- Combine vinegar, water, sugar, salt, and turmeric in a saucepan and bring to boil while stirring. Remove from heat and let cool.
- Cut cucumbers as desired (I desire spears). Add a handful of dill and a teaspoon of minced garlic to each jar.
- Pack cucumbers in jars. Using a funnel, add the cooled brine to cover. Place lid on jar and refrigerate.
- During the first week, shake and flip the jars once per day. Pickles will be ready in 7 days and store up to 1 year.
Cut the cukes. 
Add some garlic. 
Add some dill. 
Isn’t that pretty? 
Pack the cucumbers in the jar. 
Prepare the brine and let cool. 
Pour the brine. 
Close the jar and wait.
And there you have it. Easy refrigerator dill pickles. They’re tangy, sweet and delicious. Try them and let me know what you think!
Refrigerator Dill Pickles
Ingredients
- 5-10 Pickles
- 1 cup White Vinegar
- 2 cups Water
- ½ cup Sugar
- ¼ cup Kosher Salt
- ⅛ tsp Turmeric
- Dill
- Garlic
- Sliced Onion (optional)
Instructions
- Combine vinegar, water, sugar, salt, and turmeric in a saucepan and bring to boil while stirring. Remove from heat and let cool.
- Cut cucumbers as desired. Add a handful of dill and a 4-3 cloves or a tablespoon of minced garlic to each jar.
- Pack cucumbers in jars. Add cooled brine to cover. Place lid on jar and refrigerate.
- During the first week, shake and flip the jars once per day. Pickles will be ready in 7 days and store up to 1 year.
Share your experience or recipe alterations below!
