This recipe for Refrigerator Dill Pickles is wonderfully easy to make. Never buy store bought pickles again.
These are tangy from the vinegar, crisp, have a slight hint of garlic and the perfect amount of dill.
The hardest part of making these pickles is waiting for them to pickle. You can eat them in 24 hours but they taste best if you wait 48 hours.
My kids get super excited when they see me making pickles but I have to remind them they have to wait. And then every time they open the fridge they as me “are the pickles ready, yet!” When I say “no” it’s melt down time! I guess this is a good way to teach the kids some patience, right!? 
The pickles I use for this recipe are pickling cucumbers which I grow in my garden. If you don’t have access to this variety any cucumber will work.
This recipe will make 2 quart jars. If you only want to make one quart just half the recipe or if you want to make more go ahead and double it. This is a no fail recipe and they are sure to come out tasty every time.
Make an extra jar and give it to your neighbor. Tie some twine or ribbon around the jar and make a nice tag. It’s simple to do and will mean a lot to however you decide to give them to.
- 1 1/4 cup distilled white vinegar
- 2 1/4 cups hot water
- 4 tsp sea or kosher salt
- 1 1/2 lbs pickling cucumbers
- 2 tsp mustard seeds, divided
- 2 tsp dill seeds, divided
- 6 cloves garlic, skin removed, and slightly crushed
- In a bowl combine hot water, vinegar, and salt. Stir until salt is dissolved. Set aside.
- Cut cucumbers into spears or rounds.
- In each jar put in 1 tsp mustard seeds, 1 tsp dill seeds, & 3 garlic cloves. Divide the cucumbers equally and place in jars.
- Pour the vinegar mixture over the cucumbers, just until they are covered. Screw the lid on and give them a shake.
- Put in the refrigerator. Wait 24-48 hours before enjoying them.
- You may want to shake them periodically. I find this gives them the most flavor when the seasonings are floating around.
DID YOU MAKE THIS RECIPE?
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