Easy Refrigerator Dill Pickles

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.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Snack

Cuisine: American

Keyword: Canning, pickled vegetables, Pickling, quick pickle

Servings: quarts or 2 gallons

Calories: 485kcal

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Kitchen Essentials

Gallon Jar

Quart Jar

Tongs

Dessert Plate

Cook ModePrevent your screen from going dark

Ingredients

10 Pounds Cucumbers Washed
14 Cups Water
4 Cups White Vinegar
4 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.

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.

Notes:

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 type 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 best way for us to preserve these.

Grocery stores 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 when pickling cucumbers. While some recipes call for 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.

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.

Nutrition