Refrigerator Dill Pickles
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
1 d
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Total Time
1 d 15 mins
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Servings
3 quarts
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Calories
129 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Dill Pickles
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Homemade quick pickles have never been easier! These refrigerator dill pickles are the perfect way to take advantage of crisp, fresh cucumbers -- without the hassle of canning.
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Ingredients
- 5 cups water
- 1 cup cider vinegar
- 2 tablespoons kosher salt
- 1 ½ tablespoons granulated sugar
- 1 whole clove garlic, peeled
- 6 cups sliced cucumbers (about 2 ½ lbs.), such as seedless English cucumbers
- 2 cups thinly sliced Vidalia onions (about 1 medium onion)
- 6 sprigs fresh dill
Instructions
- In a saucepan, bring water, vinegar, salt, sugar and garlic clove to a boil over medium-high heat. Whisk to make sure that the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature. Discard the garlic clove.
- Divide cucumbers, onions, and dill sprigs between 3 (1-quart) jars. Add cooled vinegar mixture to cover; seal jars. Refrigerate for at least 24 hours before enjoying. The pickles will last in the fridge for up to 2 months.
Notes
- Some pickle recipes use equal parts vinegar and water for the brine. This brine is more mild and less tangy, which we really love (and it makes it easier to serve the pickles as a side dish). If you prefer a more pungent acidic tang in your pickles, you can decrease the water and increase the cider vinegar.
- For a stronger garlic flavor, place a whole peeled garlic clove in each jar of pickles, rather than just letting the clove infuse the brine.
- If you like a stronger dill flavor, add extra dill sprigs to each jar (you can easily increase the dill to 3-4 sprigs in each jar).
- We love the balance of the pickled cucumbers with the sweet pickled onions. If you prefer fewer onions in your jars, you can decrease the amount of onion called for in the recipe and replace it with extra cucumbers instead.
- For spicy refrigerator dill pickles, add crushed red pepper flakes or whole peppercorns to the brine.
- Try a sweeter pickle by increasing the sugar in the brine.
- Cut the cucumbers into any shape you like. I've shown round hamburger chips here, but you can slice them into long sandwich slices, spears, or crinkle cut rounds.
- Let the pickles sit in the fridge for at least 24 hours to develop their flavor before enjoying. They must always be stored in the refrigerator since they are not properly canned to be shelf-stable.
- Scale the recipe to make as many jars as you like. For a small batch of refrigerator pickles, just cut all of the ingredients in half. If you have a bumper crop of cucumbers to enjoy, you can double the ingredients and prepare twice as many jars!
Nutrition Information
Show Details
Serving
1quart
Calories
129kcal
(6%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
7013mg
(292%)
Potassium
744mg
(21%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
429IU
(9%)
Vitamin C
22mg
(24%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3quarts
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1quart | |
| Calories | 129kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7013mg | 292% |
| Potassium | 744mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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