Refrigerator Dill Pickles

No joke, I used to get pickles in my stocking at Christmas time. I’ve always been obsessed. 

I also used to drink Italian dressing out of the bottle, but that’s a story for another time.

Back to pickles…

Why are they so expensive? I have no idea. They’re just cucumbers and vinegar!

Off I went on my journey to discover the best homemade pickle. It can’t be that hard right?

Requirements: 1. easy (and no canning process necessary), 2. edible in one day, 3: super vinegar-y and flavorful (none of those sweet butter pickles thank you). 

I prefer whole crunchy pickles as opposed to slices, so I went with the cocktail sized cucumber. I also prefer a zingy, not-too-sweet pickle hence I added a few garlic cloves, whole peppercorns, and some red pepper flakes. I love that these pickles are done basically in a day, and they’re even cold, ready in the fridge waiting for you! 

If you’re using Ball canning jars I find that these plastic lids are super useful. They don’t rust like the other ones can and they’re just one piece instead of two. I probably have about 40 of them and I use them every day for refrigerator and pantry storage. 

Have fun!

Refrigerator Dill Pickles



 

Refrigerator Dill Pickles
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 cups vinegar
  2. 1- 1.5 cups water (depending on the size of your jar)
  3. 1 bay leaf
  4. 1 Tbsp whole peppercorns
  5. 1 tsp dill seeds
  6. 1 Tbsp, plus 1 tsp kosher salt
  7. 1 Tbsp sugar
  8. 4-5 sprigs dill
  9. 2 garlic cloves, peeled and smashed
  10. 1/4 white onion, sliced thin
  11. 1.5 lbs cocktail cucumbers
Instructions
  1. In a saucepan bring vinegar, water, sugar, salt, dill seed, bay leaf and peppercorns to a boil.
  2. Meanwhile, in a large (mine is 2 quarts) jar, add cucumbers, fresh dill, garlic, and onion.
  3. Pour hot mixture over cucumbers etc. pushing down with a spatula to make sure things kind of get incorporated.
  4. Let cool to room temperature on the counter.
  5. When room temp put pickles in the fridge with the top on and let sit at least 24 hours. Longer if you can wait! Enjoy!
Notes
  1. Make sure pickles are completely covered by the liquid, adding more vinegar and water if necessary.
  2. You can also use English cucumbers here, but slice them into 1/4 inch thick rounds.
The Sea Salt http://theseasalt.com/
Refrigerator Dill Pickles

Refrigerator Dill Pickles




Refrigerator Dill Pickles

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