This quick and easy Refrigerator Dill Pickles Recipe can be ready in 24 hours. No canning skills needed. Simply place cucumbers in brine adding a bit of onion and fresh dill.
Are Pickles Good for You?
Pickles are a Low-Carb and Keto Snack.
Cucumbers are a healthy snack and if you are on a low-carb or keto diet, these are a great addition to your approved snacks.
Does Eating Dill Pickles Help You Lose Weight?
I am not a nutritional expert; however, a low-calorie diet does help shed pounds and dill pickles are low in calories. Further drinking pickle juice has health benefits. It could help curb your appetite by stabilizing blood sugar. It’s easier to lose weight and control appetite when your blood sugar’s stable.
What do These Refrigerator Dill Pickles Taste Like?
They are a cross between a dill pickle and sweet pickle. It is an addicting flavor that has you reaching for another.
My grandmother would always have a few quarts of these great tasting pickles at all the Holiday gatherings. When I was a child, I remember all my aunts and uncles raving about how they loved these. They kept trying to recreate the taste of these on their own.
You see my grandmother always got them from a friend of hers. She would purchase a dozen quart jars at a time. My mom would ask my grandmother to get the recipe. While she tried to get the recipe, she never was successful.
Then one day, we had a neighbor bring over pickles and a whole box of overgrown cucumbers. Eureka! This was the taste we have been searching for. We got the recipe for the best pickles this time.
We make these into refrigerator pickles; however, the mason jars can be canned too.
Let me share what we have learned with you so you can enjoy them too.
What are Pickles?
Pickles are made from cucumbers that have been pickled in a brine solution of vinegar, salt, and sugar. Traditionally, pickling is used to increase the shelf life of cucumbers. Once canned, they can be stored at room temperature for a few years.
Ingredients for Homemade Dill Pickles
This a great recipe that has only seven ingredients. This is a budget-friendly way to preserve cucumbers for months in the refrigerator or years if you can these pickles.
It is important to note that many recipes call for the addition of mustard seed, coriander seed and dill seed. This recipe does not use these spices. It is just an easy recipe with minimal ingredients with great results.
Pickling Cucumbers. While seedless cucumbers that are approximately 4 inches long work the best for pickling. You can use Kirby cucumbers, Gherkins, or English cucumbers cut into spears. However, if you prefer, you can leave them whole. It will work just fine.
Water. The water helps ensure that there is enough liquid to cover the cukes and even out the taste of the other ingredients.
White Vinegar. Distilled white vinegar is best.
Granulated Sugar. This is the sugar that you most likely have on your pantry shelf. While you can use other types of sugar, it will most likely change the taste of your pickle.
Canning Salt. If you are unable to find canning salt, I have substituted coarse salt. However pickling sale is best because it does not contain iodine and anticaking agents that are often added to table salt. Canning salt dissolves easily and since it does not have other additives, it is a great choice for pickling.
Dill Sprigs. Just a few springs of fresh dill for each jar is all you need. I have tried using dried dill and it just did not have the same flavor. So, I say stick with fresh. However, I have frozen dill from one season to the next and used the frozen dill with great success.
White Onion. I like the flavor of the white onion; however, you can use a yellow onion or red onion for this recipe. They all work well. Hint: you can swap out the onion for garlic cloves. It will change the taste of the dill pickles; however, you might prefer that taste better. My family loves this version with the white onion the best.
What are the Best Cucumbers for Pickling?
Farmers markets are a great place to find cucumbers for pickling.
The number one choice in a pickling cucumber is a medium to small sized Kirby as these cucumbers are crisp, thin skinned with tiny insignificant seeds.
Second choice are Gherkins. They are a small pickle and will easily fit into a jar.
However, I have successfully pickled just about any kind of cucumber that a friendly neighbor brings to my doorstep. When they come with a box full, it is hard to eat them fast enough. We do make a lot of creamy cucumbers, but refrigerator pickles are a great alternative and are the best way for us to preserve this garden produce. https://wholesomefarmhouserecipes.com/creamy-cucumber-salad/
Your local grocery store has cucumbers that will work for pickling and sometimes ours will carry the cucumbers perfect for pickling seasonally. If you purchase your cukes from the grocer, they can have a wax coating so be sure to wash them before processing.
What Type of Vinegar is Best for Making Pickles?
I have found that distilled white vinegar is the best to use for making he flavorful brine when pickling cucumbers. While some recipes call for apple cider vinegar for instance. However, it can be overpowering and change the flavor of the pickle. Additionally, the acidity content is enough, and the flavor is mellow. The clear color ensures that your produce will stay the same color once pickled. Therefore, if you want the same taste in your pickle as this recipe provides, I recommend using the distilled white vinegar.
Can you use Brown Sugar Instead of White Sugar for Pickling?
Yes, you can replace the granulated sugar with brown sugar in a pickling recipe. Brown sugar is just white sugar that has had a bit of molasses added. However, the addition of the molasses will change the taste.
How to Make Easy Refrigerator Dill Pickles
Essentially all you do is sterilize your container, prepare the cucumbers, heat the bring, and pour the brine over the cukes. Refrigerate at least 24 hours and they will be ready to eat the next day.
So easy to make these delicious little snacks.
Start by sterilizing the jars and lids by immersing them in boiling water for at least 10 minutes. If I am using gallon jars, I just run them through the dishwasher. Pro Tip: Do not make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.
Next wash the fresh cucumbers and slice them into spears ½ inch thick lengthwise. However, if you prefer, you can do round slides or leave them whole. I do find that they soak up more of the brine if they are sliced.
Pack each quart glass jar with several white onion slices and 2 heads of dill. If using a gallon container add half an onion sliced and 8 heads of dill.
Make the brine by combining the water, granulated sugar, and canning salt. Bring to a boil and stir until the sugar and salt have dissolved. Pro-tip: Use a non-reactive cooking pan such as stainless steel, glass, or Teflon. Pans made of aluminum, copper, or cast iron will react with the acid in the brine and give the cucumbers a metallic taste.
Pour the hot vinegar mixture over the cucumbers making sure to cover the cucumbers completely with the liquid. Let the glass jars cool to room temperature before placing in the refrigerator.
Let the brine do its work for 24 hours before eating and enjoy.
Use a Gallon Glass Jar for the Refrigerator Pickles
Glass gallon jars are a wonderful way to make many pickles and keep them in the refrigerator. Both the jar and cover and be used repeatedly.
If you plan on processing the pickles, then I suggest using mason jars. A 16-ounce jar with a wide mouth works best as it will give you more room to add the pickles.
How Long Can You Keep Refrigerator Pickles?
These refrigerator dill pickles will last up to 4 months in the refrigerator. Just make sure that you use a fork or tongs to remove the pickles. If you stick your fingers in the brine while reaching out a pickle, there is a chance that you will contaminate the brine with germs from your hands.
While I have had them last more than four months, the cucumbers are a bit less crunchy.
How can You Tell if Pickles Have Gone Bad?
If you notice that the brine is cloudy, it is a good sign that they have gone bad. Other things to look for are the color of the cucumbers. If they begin to look slightly translucent, they are not good to eat. The cover should be flat across the top; therefore, if you notice that the cover is taking on a dome shape, it is starting to ferment and spoil.
Lastly, smell the contents. If the brine has a pungent smell, it is fermenting, and the contents should be tossed.
Pickling Vegetables
Did you know that this brine can be used to pickle green beans, cauliflower, carrots, asparagus, broccoli, celery, peppers, green beans, and other vegetables? Just use the same method.
What to Serve with Dill Pickles?
Serve these fresh pickles as an easy side with easy meals.
A classic Southern Style Potato Salad is a creamy, tangy, and delicious side dish that graces our table often.
Dice the quick pickles and add them to this Easy Big Mac Salad.
Here is the recipe for classic dill pickles.
Easy Refrigerator Dill Pickles
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Kitchen Essentials
Ingredients
- 10 Pounds Cucumbers Washed
- 16 Cups Water
- 3 Cups White Vinegar
- 3 Cups Granulated Sugar
- 1/2 Cup Canning Salt
- 32 Springs Dill
- 1 Large White Onion Sliced
Instructions
- Start by sterilizing the jars and lids by immersing them in boiling water for at least 10 minutes. If I am using gallon jars, I just run them through the dishwasher. Pro Tip: Do not make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.
- Next wash the fresh cucumbers and slice them into spears ½ inch thick lengthwise. However, if you prefer, you can do round slides or leave them whole. I do find that they soak up more of the brine if they are sliced.
- Pack each quart glass jar with several white onion slices and 2 heads of dill. If using a gallon container add half an onion sliced and 8 heads of dill.
- Make the brine by combining the water, granulated sugar, and canning salt. Bring to a boil and stir until the sugar and salt have dissolved. Pro-tip: Use a non-reactive cooking pan such as stainless steel, glass, or Teflon. Pans made of aluminum, copper, or cast iron will react with the acid in the brine and give the cucumbers a metallic taste.
- Pour the vinegar mixture over the cucumbers making sure to cover the cucumbers completely with the liquid. Let the glass jars cool to room temperature before placing in the refrigerator.
- Let the brine do its work for 24 hours before eating and enjoy.
Your Own Private Notes
Notes
Pro Tip
Do not make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.Use a non-reactive cooking pan such as stainless steel, glass, or Teflon. Pans made of aluminum, copper, or cast iron will react with the acid in the brine and give the cucumbers a metallic taste.
