It only takes a few minutes to make Easy Refrigerator Dill Pickles. Once you make your own homemade version, you’ll never buy store bought again.
How is it that I am, ahem, let’s just say over 30-years-old and I’ve lived in Oregon (i.e. the state that pickles everything) for the past decade and a half, yet this was the first time I made my own homemade dill pickles? What on God’s green earth is wrong with me? I mean, I’m surprised the awesome city of Portland even let me take up residence without proving I know how to pickle something. Let’s just say that I officially feel like an Oregonian now. Gimme some backyard chickens and I might even start claiming that I’m from here!
I’ve always seen pickling cucumbers at the farmers market, but I’ve been afraid to make my own pickles. I didn’t attempt to can anything until a couple years ago when I started to can peaches as well as vanilla bean applesauce. Turns out its not so hard after all. I mean, I’m a highly functional successful career woman with an engineering degree… why was I scared to put food in a jar and save it for a rainy day? Well, the thought of giving my family food poisoning was the main deterrent. Have no fear – these are refrigerator pickles which means that you just put everything in a jar, refrigerate, and wait. No canning. No sealing. Easy.
My first experience with pickles like these came a couple years ago when I traded some of my canned peaches for refrigerator dill pickles and freshly foraged chanterelle mushrooms with a friend. That was a win-win trade for sure, but I wanted to have a go at it on my own.
All you have to do is heat the brine so that your salt and sugar dissolve. Then you pour it over your freshly cut cucumbers which are nestled nicely in a jar with garlic, dill, and peppercorns.
You were waiting for some catch, right? Like I lure you in with the word easy but then when you read the recipe you’re all like “What is she talking about? That’s not easy.” I wouldn’t steer you wrong, my friends. This is easy.
Stick them in the refrigerator for a week and voila – they’re ready!
- 10-12 pickling cucumbers
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- big bunch of dill
- 1 head of garlic, skins removed, cloves smashed (less if its a strong garlic)
- 10 peppercorn kernals
- Slice cucumbers into 1/4 inch slices or spears. Set aside
- To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
- Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
- This recipe made enough for me to one pint and fill two quart jars.