They're cool, crunchy, tangy, delicious, AND they're homemade
Forget store-bought, today we are showing you just how easy it is to these Easy Homemade Refrigerator Dill Pickles! Here is the best part, you can prep them in about 30 minutes! That’s right, no fermenting, no canning — Just easy homemade pickles prepped in under an hour.
Refrigerator pickles don’t last as long as canned pickles, but if they are stored in a tightly sealed container they should stay good for a month — But let’s be honest, you’ll eat them before that.
First up, you need to select your perfect cucumbers. Persian cucumbers are readily available and work great for pickling. You can also go for kirby cucumbers, which are also known as pickling cucumbers.
Next thing you need to know is that you will need dill seed to get that really great dill pickle flavor. We found our dill seed at Whole Foods.
Cut your cucumbers however you like to enjoy your pickles; it’s totally up to you! When it comes to how long you leave them to sit before you enjoy — You can dig in after one day, but if you want really flavorful pickles, give it 3 days.
The brine recipe is very simple, but you can feel free to get more creative if you want. Add chili flakes, jalapenos or whatever else you want to get creative with.
Easy Homemade Refrigerator Dill Pickles
- 3.5 cups filtered water
- 1.5 cups white vinegar
- 1 tbsp sea salt
- 4 cups cucumber spears or slices, however you want to cut your cucumbers
- 3 cloves of garlic
- 2 tsp dill seeds
- 1 head of fresh dill
- 1 tsp peppercorns
- Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber and then slice them.
- Add water, vinegar, and sea salt together in a saucepan over high heat and bring to a boil. Remove from the heat and cool completely.
- Combine cucumber spears, garlic cloves, peppercorn dill seeds and fresh dill in a large glass jar or container that has a lid.
- Pour the cooled vinegar mixture over cucumbers and other ingredients that are in the jar. Seal container with lid and refrigerate for 3 days.
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!