Easiest Refrigerator Dill Pickles

I never realized how easy it was to make homemade dill pickles. Once you try these, you’ll never buy pickles at the store again.

Pickling cucumbers are a little different than regular cucumbers. They are a little smaller, firmer, and have less seeds. I get mine from a farm or farmers market, but you can also buy them seasonally at the grocery store. You can use regular cucumbers if you can’t find pickling ones, they just won’t have the same crunch — your dill pickles will still be tasty, though.

Since these are refrigerator pickles, there is no need to can or seal the jar, which makes them even easier. These should last up to two months in the refrigerator — and the best part is they get more delicious the longer you wait to eat them. That said, they should be ready to eat in about three days.

I cut my cucumbers into spears, but you can also make chips, chunks, or whatever you like. Also, if you like a spicier pickle, try adding red pepper flakes or jalapenos.

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Easiest Refrigerator Dill Pickles

Once you try these homemade pickles, you’ll never buy any at the store again.

Category Side Dish, Snack

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 8

Author Shannon Gilson

Ingredients

• 3 1/2 cups water
• 1 1/4 cups white vinegar
• 1 Tbsp sea salt
• 8 pickling cucumbers (about 4 cups) cut into spears
• 2 cloves garlic skinned and whole
• 2 heads fresh dill

Instructions

1. In a medium saucepan, stir in water, vinegar, and sea salt over high heat.
2. Bring to a boil; remove from heat and let cool completely.
3. Combine cucumber spears, garlic cloves, and fresh dill in a large mason jar or plastic container.
4. Pour cooled vinegar mixture over cucumbers to the top of the container.
5. Seal container with lid and refrigerate for at least 3 days.

Recipe Notes

The pickling brine can be used up to three times. Just add more sliced cucumbers to your jar and refrigerate for another three days. They will lose a little flavor, but they’re still tasty.

Shannon Gilson

Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.