Refrigerator Dill Pickles

Refrigerator Dill Pickles
Sam Jones/Quinn Brein

Ingredients

2 cups vinegar
1/3-cup sugar
1/3-cup canning salt
1/2-cup (packed) fresh dill or 2 tablespoons dill seeds
3 white onions, peeled and chopped
3 cloves garlic, peeled and thinly sliced
3-1/2 to 4 pounds small cucumbers, well scrubbed (to fill 1-gallon jar or cut the pickles into thick slices)
1 teaspoon mustard seed

Instructions

Sterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes.

Remove from water, and set aside.

In a large enameled, glass or other non-reactive saucepan, combine 6 cups water, vinegar, sugar and salt.

Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe.

Place a third of the dill in bottom of jar. Top with a third of the onion and garlic.

Starting with smallest cucumbers, pack 1 layer horizontally over garlic.

Place another layer crosswise over first.

Add another third of the dill, followed by another third each of onion and garlic.

Top with remaining dill, onion and garlic.

Place jar in large plastic basin, and carefully pour in hot vinegar mixture into jar to fill it completely.

Using long wooden skewer, gently nudge the pickles deep in the jar to dislodge any air bubbles.

Add more brine, if necessary, and allow mixture to sit for 5 minutes and and top with mustard seed.

If using metal lid, to prevent corrosion place large piece of wax paper over top of jar before fastening lid Allow mixture to cool to room temperature.

Remove jar from basin, and wipe clean with damp sponge.

Refrigerate jar for at least one week before eating.

The pickles may be refrigerated for up to a year.

Notes: These pickles turn out very crunchy! A 1-gallon jar doesn’t have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar.

Course

Reader Comments

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Pickle Safety

I am new to pickling and canning. There are so many different recipes and methods and I am confused about which recipes are proven to be safe. Why are these pickles safe to use for one year if they are not processed in a boiling water bath?

how to store pickles

They will keep in the refrigerator for a year. They have not been processed, so you can not keep them in dry storage.

more pickles

is there a recipe like this without using sugar ?

how to make dill pickles

Hi, Steve. We do not have another refrigerator dill pickle recipe, but here is a dill pickle recipe you might enjoy that does not include sugar. Click here.

After they are cured in

After they are cured in refrigerator are they able to be placed in cold storage?

Hi, Amber. The pickles may be

Hi, Amber. The pickles may be refrigerated for up to a year.

Oops, just reread the recipe

Oops, just reread the recipe and says can keep up to one year, disregard previous message. sorry....... Wondering tho, are these pickles crispy, can you add something to make them crisp?

For crisper pickles, put the

For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. The salt helps to pull the moisture out of the vegetables and makes them crisper.

I have made some refrigerator

I have made some refrigerator pickles and kept them much longer than 6 weeks and they seems to be just fine. Why the 6 week limit on keeping them? Did not use the above recipe but a similar one. wondering???????

Has anyone ever made Freezer

Has anyone ever made Freezer Pickles? I was at a Salon about 15 years ago and a lady brought in the best darn pickles I have ever had. She said you make them in the Freezer! They were in a freezer bag not a jar. I would love to have this recipe.

Ive always wanted an herb

Ive always wanted an herb garden and i finally planted me a smalll one. I have basil, sage,dill, oregeno,thyme, and celery I like tomatos with fresh basil, butI would like to have more recipes or other ways to store my herbs. I want chivescand parsley but dont know if it is too late.

These sound just like the

These sound just like the ones my dear departed Mother used to make. I am going to make them and see if they taste the same because I lost her original recipe.

When I made these for my

When I made these for my church potluck, I used more garlic than called for in the recipe, which was popular, and I added some cloves, which was less popular. Live and learn, I guess!

This sounds great. I'm going

This sounds great. I'm going to try them today.