Looking for an easy pickle recipe? If you want to make one jar of refrigerator pickles or five, this is the perfect refrigerator pickle recipe. An easy and flavorful refrigerator dill pickles recipe, for small batch or large.
What foods say ‘summer’ to you?
Watermelon surely is on that list, in addition to ice cream and great hamburgers…right? What about barbecue? Not to get sidetracked, but here is a perfectly reliable pulled and smoked pork recipe.
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 abundance of 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….hence, the quest for the elusive, easy dill pickle recipe.
And not just any dill pickle recipe…we are die-hard Clausen-type pickle people…the refrigerated kind of pickle that crunches when you bite into it. Refrigerator pickles only, 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 “in a (happy) pickle!” ( I know, but I just couldn’t resist!)
What Kind of Cucumbers Make Good Pickles?
Kirby cucumbers have a thicker skin that can stand up to pickling brine and remain good, crisp, and crunchy after they have been preserved. Medium-sized and aged cucumbers make the best pickles; look for cucumbers around 4-5 inches in length.
We grow two varieties of cucumbers each summer, a pickler, and regular slicing cucumber. This year we planted 3 Boston Pickling Cucumbers and 3 Dasher II Cucumbers, lovely dark green slicing cucumbers. We get many of our plants from our local Home Depot. They have an extensive variety of veggies from which to choose or seeds to start your own cuke plants. They have a wonderful program by which you can order online here and pick it up at your local store within hours or at your convenience.
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 of Refrigerator Dill Pickles 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.
Keep a jar of brine in the refrigerator for large or small-batch pickles.
So I ‘developed’ a refrigerator pickle recipe that helps me quickly can the cukes when harvested. This refrigerator dill pickles recipe for small batch or large is based on a variety of recipes I have used in my quest of replicating that Clausen pickle taste that we are seeking. It also 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 pickle 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, perfect for small batch dill pickles. Once you have 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…and presto…Refrigerator Dill Pickles! Done and Done!
Easy Refrigerator Dill Pickle Recipe, Small Batch or Large
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.
As you figure out your ingredient measurements for the brine, this chart might come in handy.
- 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.
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Nutrition Information:Yield: 10 pickle spears Serving Size: 1 pickle spear
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 96mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
Ingredients/Supplies for Refrigerator Dill Pickle Recipe:
If you are in the mood to pickle all the things, check out this recipe for Pickled Jalapeno Peppers, another easy recipe for first-time canners. And, if you feel like being a tad more adventurous, give this recipe for pickled blueberries a try! The pickled blueberries are a little sweet, a little sour, a little tangy, a little fruity…and a lot yummy!
So there you have it my friends…easy refrigerator dill pickles recipe for small batch or large batches. 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 Dill Pickle Consumer’) is home for a couple of days my refrigerator pickle inventory will be quickly depleted.
Thanks again for spending a few minutes of your busy day with me today!
I hope you have the opportunity to put up a jar of these refrigerator dill pickles!
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