Nothing says Summer like a burger on the grill. Or, maybe you’re from the Chicagoland area and you love a pickle on your hot dog. Maybe you just spin open a jar and snack on a few – because, why not? We’re here for you and we can identify with all those wonderful pickle cravings. Some of y’all out there are gardeners as well (so are we!). Those veggies don’t keep forever and you just never spent enough time with grandma learning how she canned all that stuff! Welcome to Easy Refrigerator Dill Pickles. This is the middle ground, the medium, the compromise. You get pickles that last awhile, have great flavor and crunch, and you don’t have to pretend to be a true homesteader 😀
The best part… this is so, so easy!
Preparation: Easy Refrigerator Dill Pickles
It’s always good practice to gather your ingredients. We aren’t savages, right?
Combine the sugar, salt, and vinegar in a bowl. Whisk until salt and sugar dissolve completely. Add the water and set aside.
Place the cucumber slices (or spears), serrano peppers (optional), carrots, garlic, caraway seeds, and dill into one or more jars. If more than one jar, divide evenly. Fill jars to the top, submerging all contents. Screw tops on tightly and place in the refrigerator for 24 hours. Voila!
Time is your friend here. They will get even better after a couple of days or more. They are going to have a crunch similar to your refrigerated pickle brands in the store (think Claussen or Vlasic). Remember, these are raw cucumbers in a quick pickle and have not gone through the process of “canning” as you see in many of your shelf stable pickle brands (think Mt. Olive).
These are great for burgers, dogs, pizzas, sandwiches – you name it. We use a similar process in our Pickled Red Onions which are wonderful on all things taco, including our Chipotle Portobello Street Tacos.
We also posted Refrigerator Bread and Butter Pickles. Check them out!
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If you need mason jars (affiliate link), Ball is the name of the game when it comes to this product category. They can be at your door in a couple of days or sooner and all the pickling in the world could be at your fingertips 😉
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Easy Refrigerator Dill Pickles
Equipment
- Jars with Tight Fitting Lids Number of jars will depend on size
- Measuring Cup
- Prep Bowls
Ingredients
- ¾ cup White Vinegar
- ¼ cup Apple Cider Vinegar
- 1 tbsp White Sugar
- 1 tbsp Salt We used Pink Himalayan but white is fine.
- 1 cup Water
- 4 Medium Sized Cucumbers, sliced or cut into spears Pickling size is best. Ours came from the garden.
- 6 – 8 Baby Carrots, cut into thin sticks or coins Or 1 regular carrot
- 2 Serrano Peppers, halved lengthwise Optional for spice
- 4 cloves Garlic, halved and peeled
- 1 tbsp Whole Black Peppercorns Adjust to taste
- 2 tbsp Caraway Seeds
- 1 oz. Fresh Dill Probably two handfuls. We had two 0.5 oz. packages.
- 2 Bay Leaves Use one per jar. See notes.
Instructions
- Combine sugar, salt, and vinegar in a bowl. Whisk until salt and sugar dissolve completely. Add the water and set aside.
- Place the cucumber slices (or spears), serrano peppers (optional), carrots, garlic, caraway seeds, and dill into one or more jars. If more than one jar, divide evenly. Fill jars to the top, submerging all contents. Screw tops on tightly and place in the refrigerator for 24 hours.
Notes
- These should keep for up to a month in the fridge
- These are NOT the same as canning and therefore are not shelf stable
- You’ll notice in our finished picture we have 4 jars. We underestimated how many slices/spears we would have so we made two experimental jars (Oops! But then again maybe they’ll turn out well)
- We estimated the servings with a “best guess”
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