Easy Refrigerator Dill Pickles Recipe, One Jar at a Time
What foods say ‘summer’ to you? Watermelon surely is on that list, in addition to ice cream and hamburgers…right? And while thanks to the science of preserving dill pickles are eaten year round, making refrigerator dill pickles is surely a summer thing given the fresh cucumbers that are hanging from the vines in our gardens.
Are you a dill pickle person or a sweet pickle person? I am fully, without equivocation, in the dill pickle camp. There are very few foods I really don’t like but sweet pickles and bread and butter pickles are at the top of that list (sorry if I’ve offended any of my sweet pickle friends). But, dill pickles? They are at the top of my ‘foods I love’ list..and that list of my family members as well.
And not just any dill pickles…we are die-hard Clausen-type pickle people…the refrigerated kind of pickle that crunches when you bite into it. No heated pickles in this house.
Did you Know: We have William Shakespeare to thank for the phrase “in a pickle”; “How cam’st thou in this pickle?” and “I have been in such a pickle” are lines in The Tempest.
So with a booming cucumber crop this summer, we are a “in a (happy) pickle!” ( I know, but I just couldn’t resist!)
We grow two varieties of cucumbers each summer, a pickler and a regular slicing cucumber. This year we planted 3 Boston Pickling Cucumbers and 3 Dasher II Cucumbers, lovely dark green slicing cucumbers. Since amending my soil this spring, our cucumbers are doing much better than last year and I’ve already put up 8 jars of pickles, though there are only 5 jars left…hmmm….
With my three pickler vines, I get a steady stream of about 2-3 cukes every other day or so. I like to can them as soon as possible to keep them as crisp as possible which pretty much necessitates me putting up a jar every other day or so.
So I ‘developed’ a recipe that helps me quickly can the cukes when harvested. This recipe is based on a variety of recipes I have used in my quest of replicating that Clausen pickle taste that we are seeking and has the additional benefit of leaving out some of the unnecessary (in my book) additives that even my beloved Clausens contain.
The element of this recipe that allows for the quick processing of your picklers is to mix up a batch of the brine (water, vinegar and salt) and keep it in your fridge. Once you have a enough cucumbers for a jar (2-3 picklers typically fill a pint jar) it’s just a matter of preparing your cukes, adding some garlic, mustard seed, dill and filling your jar with your prepared brine. Done and Done!
Did you Know: In his 1492 voyage in which he discovered America, Columbus rationed pickles to his sailors to keep them from getting scurvy. He even grew cucumbers during his stop in Haiti to restock for the rest of the voyage.
Jar by Jar, Crisp Refrigerator Dill Pickles
This recipe will make it easy for you to put up a jar at a time of crisp and dilly delicious refrigerator dill pickles. The ingredients listed are for each pint of dill pickles
- 2-3 pickling cucumbers prepared as you wish...sliced, spears or whole
- 4 sprigs of dill
- 1/2-1 clove of garlic sliced
- 1/2 tsp mustard seed
- Pickle Brine
- 2 quarts cold water
- 6 ounces apple cider vinegar
- 3 ounces pickling salt
Wash your pickles well and remove the blossom end.
Slice them as desired...I typically keep sliced, spears and whole pickles on hand so I check my pickle stash and see which type we are low on.
Add mustard seed, garlic and dill sprigs to your jar, then put your prepared cucumbers in.
Add the brine to fill the jar and cover your cucumbers. If I have some parts of the cucumbers that rise above the brine, I snip of a piece of the cuke so that all parts of all cucumbers are submerged below the brine.
Put lids on your jars and refrigerate. Because these are not being canned and instead kept in your refrigerator, you don't need special jars...just make sure the jars and their lids are clean.
Our jars typically don't make it past one week before someone starts snacking, but if you can let them sit for 2-3 weeks they have more time for the flavor to develop. I've read that you should consume them before 3-4 months...we've never had any that last that long.
Mix all ingredients and stir until salt is dissolved.
Store in a container in your refrigerator.
Did you Know: On Average, Americans consume more than 9 pounds of pickles per person annually and dills are consumed twice as much as sweet (no surprise there!)
If you are not interested in mixing up a batch of the brine, but just want to put up a jar ..here are the ingredient measurements you’ll need.
This recipe will work for a pint, so if you are filling a quart jar…just double everything. I used my ball jars just because I have them, but any jar will do as long as it’s clean.
Single Jar of Crisp Refrigerator Dill Pickles
- 1 cup cold water
- 1 1/2 TB apple cider vinegar
- 2 tsp pickling salt
Mix ingredients well and pour over cucumbers, making sure to cover all parts of all cucumbers.
Seal jar and refrigerate for at least a week and up to 3-4 months
So there you have it my friends…easy peasy refrigerator dill pickles. I plucked 3 picklers off of the vines last night, so I’m heading to the kitchen to add to my dill pickle inventory. And since Kate (aka ‘The Incredible Pickle Consumer’) is home for a couple of days pickle my inventory will be quickly depleted.
Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way.
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