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Quick Refrigerator Dill Pickles

Quick Refrigerator Dill Pickles

My daughter is a huge lover of dill pickles and of course, her favorite kind is nearly 5 dollars a jar! I saw a recipe on A Couple Cooks that looks so quick and simple I just had to try it. My daughter helped me with these pickles and had a lot of fun together in the kitchen. The hardest part about this recipe was waiting 24 hours to taste them. My daughter absolutely LOVED them and so did the rest of us. We took them camping this weekend and two jars were gone in two days. The longer they sit in the brine the more flavorful they become. They stay crisp and taste so delicious. I will NEVER buy another jar of pickles again and I am looking forward to making another batch with my daughter soon.

Quick Refrigerator Dill Pickles

How to Make Quick Refrigerator Dill Pickles

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated. 

Quick Refrigerator Dill Pickles

 

Quick Refrigerator Dill Pickles

Quick Refrigerator Dill Pickles

Total Time: 15 minutes
Course: Miscellaneous, Snack
Cuisine: American
Servings: 4 jars

Equipment

  • Glass jars

Ingredients

  • 4 1- pint wide-mouth mason jars with lids
  • 2 lb small cucumbers ends removed and quartered into spears
  • 8 cloves garlic
  • 4 handfuls fresh dill
  • 2 tbsp coriander seeds
  • 2 tbsp whole peppercorns
  • 4 small chili peppers
  • 2 tbsp sugar
  • 2 tbsp kosher salt
  • 1 ⅓ cup white vinegar
  • 2 cups water

Instructions

  • Wash four mason jars and lids in hot soapy water, rinse and dry.
  • Cut the ends off the cucumbers then quarter them lengthwise.
  • Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.
  • In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.
  • In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
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19 Comments

  1. Pam these pickles look soo good!

  2. We love pickles but I never made them because I dreaded the process of canning them. This seems easy (and quick) so I will give them a try. Thanks for the recipe!

  3. I love love pickles and resent the prices for mediocre pickles at that..I can do this recipe and then some, my hubs and I will be enjoying them all summer, fall and winter the recipe looks like a dream come true, won’t be heating up my west exposure kitchen and we can wait the 24 hours to sample and enjoy them..Thanks for a great recipe and blog, I get the bet recipes from your blog and my family just the hubs and I eat fresh, delish foods, ciao have a great rest of the summer! ciao mary!

  4. You and the other Pam (Sidewalk Shoes) are making me drool over your pickles today! What an easy recipe, and a great mother/daughter project.

  5. please suggest where to buy the canning jars-would love to make the pickles thanks.

    1. June,

      I bought mine at Safeway. Most grocery stores have cans near their baking section by the pectin.

      Pam

  6. Ann Marie says:

    Just put these in the fridge…now I just have to wait until they’re done! Can’t wait to see how they turn out. Thank you so much for all your hard work–your site has given my fiance and me some of our all-time favorite recipes. Keep up the good work!

    1. How did these turn out for you?

  7. As a pickle lover myself, I am SO into these! I’ve only made my own pickles a handful of times, but never dill-flavored. Must try!

  8. Yay! I am going to make this maybe add cauliflower 🙂

    Thanks!

    1. No. I used room temperature water and it worked great.

      Pam

  9. These pickles look delicious and crispy! Is it possible to cut back on the amount of sugar and do you taste the sweetness of the sugar? What a great way to use up cucumbers!

    1. Kandy,

      I think you could use less sugar, but have never tried it myself. Let me know how it turns out.

      Pam