Dilly Pickles

When you are wondering what to make with all those garden cucumbers I got ya covered with my Dilly Refrigerator Pickles! These refrigerator pickles come together without all the time it takes from regular canning. I know because years ago we used to spend days in the kitchen canning! I finally perfected my old recipe into a quick refrigerator pickle that is ready in two days! Slice them any way you love your pickles or pickle them whole! No matter how you slice them they are sure to make you pucker when you bite into one!

Why You'll Love This Recipe

Pickles with a snap that makes you pucker and ready in two days! Whats not to love. There is nothing more satisfying than that first bite into a homemade pickle bursting with flavor from the fresh dill and pickling spice. Whether you eat them from the jar or put a few slices on your favorite burger, these Dilly Refrigerator Pickles are sure to please!

Ingredients You Will Need

Pickling cucumbers: Short and bigger around than slicing cucumbers, they are bred to have a thinner skin and black spines so the pickled product will look better.

White vinegar: White vinegar is a solution typically consisting of 4-7% acetic acid and 93-96% water. It is most commonly made via the fermentation of grain alcohol.

Mustard seed: Mustard seed are the small round seeds of the mustard plant and can range in color from white to black but yellow mustard seeds are most commonly used for pickling.

Whole black peppercorns: Whole black peppercorns add a warm woody aroma and sharp taste.

Bay leaf: While bay leaves don't hit you over the head with an intense flavor they do add a nice subtle flavor layer thats going to add a depth of flavor to the pickles.

Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Kosher salt: Kosher salt is a coarse-grained unrefined salt that is often used for cooking.

Dill weed: I prefer fresh dill for its herbaceous, herby, light and refreshing flavors. It is slightly sweet with elements of parsley, celery and anise.

Lemon: Lemon adds a fresh, bright, and tangy element to the pickles.

Instructions

Prepare the jars: Place mustard seeds, peppercorns, lemon, garlic, bay leaf and dill in the bottom of a widemouth quart sized canning jar that has been sanitized.

Fill the jars: Pack pickles (either sliced, cut in spears or whole) in as tightly as you can leaving one inch head space.

Make the brine: Combine in a small saucepan, vinegar, water and salt bringing to a boil till salt is completely dissolved.

Pour over pickles: Carefully pour brine into jar being sure to cover cucumbers completely.

Cover the jars: Cover with lid and allow to cool 10 minutes before refrigerating. Do not skip this cooling down part.

Refrigerate: Refrigerate your jars of pickles and allow to pickle at least 48 hours before devouring!

Enjoy!

Recipe Tips and Tricks

Use fresh produce: Try to select the freshest cucumbers that are uniform in size.

Use canning or pickling salt: I like Kosher salt, just be sure it is 100% sodium chloride without added ingredients.

Recipe Variations

Vegetables: You can use green beans, carrots, beets, peppers, cauliflower or onions with this recipe!

Storage Tips

Dilly Pickles can be stored in the fridge for 4-8 weeks when placed in a sealed airtight glass container.

FAQs About Dilly Refrigerator Pickles

How do I know if refrigerator pickles have gone bad?

The pickles will be soft and mushy and the brine will appear cloudy or discolored.

What jars are best for refrigerator pickles?

Canning jars or any type of jar that has a lid that will give you a tight seal.

Why are my pickles not crunchy?

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles.