You may never buy them from the store again, these refrigerator dill pickles are that good.
OK, I know, I know. As you’re reading this, I’m sure you’re thinking to yourself, “right lady, I already have sooooo much free time right now. Why would I ever waste my time making “Quick Refrigerator Dill Pickles?” But stick with me for a minute. Shelf-stable pickles are canned, so they have to be heated in jars, making a mushy, soft pickle. On the other hand, refrigerator pickles chill out in a tangy brine with the perfect balance of vinegar, salt, sugar, and spice. This gentler method leaves them with just the right level of crunch to accompany any sandwich, snack, or not-so-guilty late-night bite.
Fine. I’ll give it a try.
Aside from the fact that these are better quality than those shelf-stable jars, I’m cheap, and I couldn’t bring myself to spend $5+ on the super yummy pickles in the refrigerator section at the store. Especially if I could make 2x as many jars for the exact cost. The brine comes together while you slice up the cucumbers. And thanks to adding ice to the hot brine at the end, there is not need to wait for it to cool before pouring over the cucumbers. Pop them in the fridge, and you have the best, most incredible, crunchy refrigerator dill pickles ever. No canning, no fussing. You can use any veggie. I’ve even used jalapeños, which spoiler for you: they’re addictive, add in some par-cooked carrots, OMG—going to make these now.
Enjoy!
xx
turnips + tantrums team
Refrigerator Dill Pickles
Ingredients
In the Jars
- 2 English cucumbers sliced or cut into spears
- 2 sprigs dill
For the Brine
- 3/4 C water
- 3/4 C white vinegar
- 1/2 tbsp kosher salt
- 1/2 tbsp sugar
- 2 tsp mustard seed
- 1/2 tsp red pepper flake
- 6 cloves garlic
- 1 cup ice
Instructions
- In a saucepan, combine water, vinegar, mustard seed, garlic, red pepper flake, salt and sugar. Bring to a simmer.
- Meanwhile, slice or cut cucumber into spears. Divide evenly between 2-3 mason jars.
- Add a large sprig of dill to each jar. There is no method to the madness, add as much as you can fit.
- Remove brine from heat. Carefully add in ice to bring down tempurature. Poor brine equally into mason jars. Should just cover cucumbers. Screw on lid. Shake.
- Store cucumber and brine for 48 hours in refrigerator, until you have some yummy pickles.
- Best to eat within 2 weeks, but will keep up to 1 month.
Notes
Nutrition
Recipe Source: Turnips + Tantrums original.
Looking for another technique to try with veggies? Head on over to find out how to cook an artichoke here.
These are my favorite Mason Jars. You don’t have to buy them from Amazon, but the wide mouth are great, especially for meal prep and leftovers. These leak-free lids are also fantastic, Target also carries them, I’m sure with a long list of other vendors. No more rusty rings or leaks!