• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Easy Refrigerator Dill Pickles

July 17, 2015 by thefitchen 4 Comments

Share

Pin115
Tweet
Share
Email
Print

Easy Refrigerator Dill Pickles

Here's what I like about dill pickles: They're crunchy. They're sour. They're dilly. They're garlicky. They pair well with sandwiches, wraps, and burgers. And guess what? They're fun to make!

I LOVE pickles – especially the fancy pickles like Bubbie's and McClure's. But what I don't love about pickles is paying 7 or 8 bucks for a single jar. Each pickle is like a stick of gold that must be appreciated and only enjoyed on a rare occasion. Sometimes I just wanna sit down and devour a whole jar – is that so wrong?

Sorry, fancy and expensive pickle brands. Clark has saved the day by learning how to DIY pickles. When life gives you an ambitious cucumber plant and a forest of dill, you answer the call by learning to make a lot of freakin' pickles.

Dill Pickles in Jar

Dill Pickles Jar

Dill Pickles Jar Hand Holding

You will not believe how easy this recipe is. I couldn't believe how easy it was. I still can't believe how easy it is. Better-than-store-bought pickles made at home in less than 20 minutes.

If you do your pickling in the summer when cucumbers are abundant and inexpensive, you can enjoy homemade pickles all fall and winter long. If you do enough pickling, like us, you could even share a jar or two with fellow pickle lovers.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Refrigerator Dill Pickles


★★★★★

5 from 1 reviews

  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 30 1x
Print Recipe
Pin Recipe

Description

Crispy, crunchy homemade dill pickles in under 20 minutes.


Ingredients

Scale
  • 1-½ lbs pickling cucumbers (Boston Pickling cucumbers)
  • 4 cups of water
  • 6 cloves of garlic, quartered
  • 2 cups white vinegar
  • 2 Tbsp sea salt
  • 1 Tbsp coriander seeds
  • 1 Tbsp mustard seeds
  • 1 Tbsp peppercorns (red, white, red, or black)
  • 1 Tbsp celery seed
  • fresh dill
  • bay leaves
  • Optional: red pepper flakes
  • 3-4 16 oz ball jars (mason jars)

Instructions

  1. Mix all of the mustard, coriander, celery, and peppercorns together in a bowl. Add 1 Tbsp. of the mixture to each jar. Add a pinch of red chili flakes if desired. Add a few sprigs of fresh dill to each jar.
  2. After quartering (or slicing) the cucumbers, stuff them in the jars evenly and tightly.
  3. Boil water with salt. Once water is boiling and salt is dissolved, add the garlic and reduce to a simmer for 5 minutes.
  4. Add the vinegar and return to a boil.
  5. Once boiling, turn off the heat and pour the liquid into each jar with the garlic (if desired - we recommend it). Add a bay leaf to each jar. Make sure that the pickles are completely covered with the liquid and seal immediately.
  6. Allow to cool to room temperature, then place in the refrigerator for 4 days to 2 weeks. The longer the better in this case (the longer, the more flavor develops).

Notes

Unopened, these pickles are good for up to 4 months in the fridge. Great for the fall and winter season!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer

Nutrition

  • Serving Size: 2
  • Calories: 26
  • Sugar: 6 g
  • Sodium: 610 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Gluten Free Potstickers
Peach Basil Margaritas »

Reader Interactions

Comments

  1. shigadeyo

    August 20, 2017 at 3:56 pm

    The amount of the spice blend ingredients and the amount to add to each jar in step 1 doesn't add up. The tsp and Tbsp are switched in one spot or the other. Also, there is no direction for the bay leaves. Please advise. Thank you.

    Reply
  2. Victoria

    August 12, 2017 at 10:42 am

    When do the bay leaves come in?

    Reply
  3. Beth

    August 12, 2017 at 10:27 am

    These are really tasty! I did a couple adaptations related to prep and processing, but the blend of herbs, salt, vinegar, etc was great. Crunchy and tasty after 24 hours. :)

    Reply
  4. vivian@sweetandwarm

    August 20, 2015 at 9:39 am

    They were so delicious! I made 2 jars and now about to make more because I ate them too fast. I couldn’t find pickling salt so I used kosher salt & also fresh dill….THANK YOU for sharing :-)

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021