Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you’ll never buy store bought again.
REFRIGERATOR DILL PICKLES
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Easy Refrigerator Dill Pickles are seriously the best dill pickle you’ll ever enjoy! 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? Let’s just say that I officially feel like an Oregonian now.
Had I known how simple it was to make refrigerator dill pickles, I would have been doing it long ago. I mean, what’s not to love about a crunchy dill pickle from a fresh cucumber when you’re eating a loaded club sandwich or a stuffed burger.
Where can you find pickling cucumbers?
I’ve always found pickling cucumbers at the farmers market. Starting this summer, I decided to grow my own!
Grocery stores will carry them as well, but they are definitely a seasonal item. Some stores might try to convince you that other types of cucumbers are pickling cucumbers, but don’t be fooled. Pickling cucumbers have a very unique look and taste and it should be no surprise that they make the perfect pickles!
There are a few recipes that I make every year and then process in a water bath so that I can store them in the pantry. Namely my Canned Vanilla Bean Peaches and my vanilla bean applesauce. Can you tell I love my vanilla beans?
These are refrigerator pickles, however, which means that you just put everything in a jar, refrigerate, and wait. No canning. No sealing. Easy.
My first experience with dill 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.
How to make refrigerator dill pickles:
- 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.
- Stick them in the refrigerator for a week and voila – they’re ready!
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.
How long can you keep refrigerator pickles?
- The salt and vinegar keeps them safe for a while at room temperature, but they will likely go bad before you finish eating the whole jar unless you refrigerate them
- I recommend storing these refrigerator dill pickles no longer than two months in the refrigerator
- Be sure to always use a clean utensil to pull them out as you do not want to contaminate the liquid from dirty hand germs
- If you eat all the pickles, you can definitely reuse the brine and add more fresh cucumbers
Kitchen tools used to make these refrigerator dill pickles:
Mason jars – Not much to say about this kitchen staple other than they belong in everyone’s kitchen. You’ll never find me without at least two dozen at the ready!
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Mandoline – This is the best one I’ve ever used. Perfect for fast and accurate slicing! When I photographed this post and made the video, I used a hand slicer, but when I’ve made my refrigerator dill pickle recipe other times, I always break out the mandoline.
Watch the recipe video for my easy refrigerator dill pickles below:
Easy Refrigerator Dill Pickles
RECIPE VIDEO
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This post was originally created in 2015 and has been updated with more fun facts and tidbits for your reading pleasure.
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Lisa
July 27, 2015 at 5:43 pmKrissy
This certainly sounds terrific and easy! Could you possibly provide a measured recipe if I want to make JUST 1(one) quart size jar? If that disappears,as I am sure it will,will venture into many more for Labor Day Bbq ! Thanks so much ,Lisa
Krissy
July 28, 2015 at 5:53 amHi Lisa, I would just half the brine recipe and if you have any leftover, you can toss it or even add in a little olive oil to make a light salad dressing! -Krissy
David Rose
August 2, 2015 at 3:37 pmI make this recipe all the time, but I like spicy pickles so I add one chopped up Jalapeno, seeds and all and split it among the jars I’m doing. One pepper per every 3 jars or so.
Krissy
August 4, 2015 at 4:05 pmWhat an awesome recommendation, David! I will definitely do this with my next batch! -Krissy
Emily
August 3, 2015 at 8:56 amDoes the peppercorn kernels make them spicy? I like a little kick to my pickles! 🙂
Thanks for the recipe!
Krissy
August 4, 2015 at 4:05 pmHi Emily, I think the peppercorns only give them flavor. I didn’t think they were spicy at all. A different reader suggested adding jalapeno if you want them more spicy. YUM! -Krissy
Sharon
March 16, 2016 at 8:55 amKrissy, is the sugar important..can I leave it out? – Thanks Sharon
Krissy
March 20, 2016 at 8:52 amHi Sharon, I think the sugar is just a matter of taste and it will work fine if you omit. Thanks! Krissy
Lisa Dean
April 23, 2016 at 6:55 pmHello!
I was wondering, if after the 1 week refrigeration period, do I leave them in the refrigerator or can they go into the panty/storage?
Thank you kindly,
Lisa
Krissy
May 10, 2016 at 6:34 amThese can only be refrigerated. You would have to can them in a water bath if you want to store them at room temperature. -Krissy
mary ann wiggington
August 13, 2016 at 8:52 amHow long the hot water bath? Because my lids won’t seal Mary Ann
Krissy
August 13, 2016 at 9:09 amMary Ann – these are refrigerator pickles. I don’t can them in a water bath so the lids won’t seal. -Krissy
B. Lee
August 20, 2017 at 3:03 pmActually-to water bath pickles you need to have an approved canning recipe. This is a refrigerator Pickle recipe- not a “canning” recipe.
Gerald clark
March 16, 2018 at 10:47 pmI MADE THE PICKLES LOVED THEM. THE ONLY PROBLEM I HAD I PUT TO MUCH GARLIC NEXT TIME NO GARLIC. I AM GOING TO MAKE ONE JAR WITH REGULAR PICKLES
John
November 29, 2018 at 6:33 amYes, too much garlic in mine as well, maybe only 1 kernel per qt
stacey
May 23, 2016 at 5:05 pmCan I use pickling salt (for canning) or does it have to be kosher salt?
Krissy
May 27, 2016 at 6:11 amYep! -Krissy
Linnie
August 7, 2016 at 1:48 pmI’ve heard that the weight is different with canning salt vs. Kosher (canning being heavier). Should I use less canning salt than what this recipe calls for then?
Krissy
August 8, 2016 at 12:57 pmHi Linnie, If that is true (and I don’t doubt that it is), then yes – I would use less. You can always taste the liquid to see if you think it needs more. Hope that helps! Krissy
Gail Tippin
July 21, 2016 at 12:43 pmI tried this recipe and my pickles taste more like cucumbers. What did I do wrong. They have been in the refrigerator for at least a week.
Krissy
July 24, 2016 at 6:36 amHi Gail, Is it possible you packed them too tight so that they’re not floating in the brine? The only other thing I can think of is that they are sliced too thick? I’ve never had that happen. Hmmm… -Krissy
Robin
July 22, 2016 at 6:01 pmHow much dill, garlic, and peppercorns to each jar?
Krissy
July 24, 2016 at 6:28 amHi Robin, Its completely a matter of taste. I make it different each year and the amounts don’t change the flavor all that much. I like to pack them as full as I can with the garlic, dill, and peppercorns because I love the way it looks! – Krissy
Robin
July 27, 2016 at 5:32 amThanks.. I’ll just estimate then!! Grew my own cucumbers this year, they are taking over my garden. Pickles here they come!! 🙂
Kristen Thomas
July 23, 2016 at 9:08 amWhat is the name of the slicer you used for cutting the cucumber?
Thanks in advance!
Krissy
July 24, 2016 at 6:26 amHi Kristen, I don’t know the exact name but I know that I got it from Pampered Chef over a decade ago! -Krissy
Lisa Turcotte
August 1, 2016 at 3:11 pmgot mine from PC too!
I made 2 batches today with cukes from the garden, and garlic from the garden. Dill wasn’t big enough yet.
thanks for the easy recipe.
Krissy
August 7, 2016 at 7:40 amHope you like them! -Krissy
Tammy holt
July 23, 2016 at 4:17 pmBetter than store bought dills. A big fan of this recipe.
Peggi
July 24, 2016 at 11:26 amCan you use dried dill,? If so, how much?
Krissy
August 7, 2016 at 7:50 amHi Peggi, Fresh is better in my opinion, but if you use dried I would recommend a teaspoon per quart jar. -Krissy
Frances Altbahr
July 27, 2016 at 1:18 pmcan these keep longer in refrigerator if not opened?
Krissy
August 7, 2016 at 7:49 amHi Frances, They’re meant to be stored in the refrigerator. -Krissy
Gracie
July 29, 2016 at 8:12 amCa I use regular cucumbers instead of pickling ? Also can you use zucchini?
Krissy
August 7, 2016 at 7:43 amYou can pickle any veggie using this recipe, however they won’t have the taste and texture of pickles unless you use pickling cucumbers. Regular cukes will be softer and more watery. -Krissy
Edie
July 30, 2016 at 8:34 pmHi I have dried dill, will that work and if so, how much should I use?
Thanks
Edie
Krissy
August 7, 2016 at 7:42 amDried will work, fresh is better. The amount you use is totally a matter of preference, but if using dried I’d probably go with about a teaspoon per quart jar. -Krissy
Sheri
August 2, 2016 at 12:55 pmHi,
Is it ok to store them in plastic freezer containers rather than glass?
Krissy
August 7, 2016 at 7:39 amI think yes, but I much prefer glass for any long term storage. -Krissy
Pam
August 4, 2016 at 3:16 pmCan you use dried dill instead of fresh?
Krissy
August 7, 2016 at 7:38 amYes, but I think fresh is prettier and tastes better. Its a matter of preference. -Krissy
JoAnne
August 5, 2016 at 7:54 amWhy not use the liquid hot so the jars can ‘seal’ somewhat? I am thinking probably the hot water may make them too soft? Please advise. Very new at this. Thanks!
Krissy
August 7, 2016 at 7:37 amHi JoAnne, As long as they are refrigerated, they do not need to be sealed. I wanted very crisp pickles so I didn’t use the hot liquid. Hope that helps! Krissy
Kristin
August 8, 2016 at 10:04 pmYours is the 2nd recipe I’m trying this summer, Krissy. Last one had too much sugar and used hot brine — I think your cooled brine will make for crisper pickles. Also, whether refrigerator pickles or processed in hot water bath, I always remove the blossom end of each cucumber. Many recipes advise this as there are nasty pickle-softening enzymes at the blossom end!
(I also came across a recipe that calls for adding grape leaves to each jar; the leaves’ tannin is an enzymatic crisping agent http://nchfp.uga.edu/questions/FAQ_pickle.html )
Amber
August 9, 2016 at 3:57 pmThese are awesome and super easy to make. I’m going to add a little horseradish to a couple jars this time.
Krissy
August 13, 2016 at 7:45 amYum! Fresh horseradish? -Krissy
Tim Lorman
August 12, 2016 at 10:44 amHas anyone ever used cider vinegar instead of white vinegar? What would the difference be?
Krissy
August 13, 2016 at 7:25 amI haven’t, Tim, but I just tried some refrigerated pickled zucchini yesterday that was made with apple cider vinegar and it was fantastic! I think its worth a try! -Krissy
Marc
August 14, 2016 at 5:47 amI followed your recipe and I am amazed at how easy and delicious my pickles are! My family loves them so much, I bought canning jars so I can make more and enjoy them throughout the winter. Do you know if I need to do anything different to your recipe to ensure they stay crunchy and delicious after I can them? Thank you!
Krissy
August 29, 2016 at 6:18 amHi Marc, Since you’re not cooking them in a hot water bath, they should remain crunchy. 🙂 Krissy
Lauren
August 19, 2016 at 9:42 amHi Krissy – made 12 qts of these with Armenian cucumbers and they are just fabulous! We are going thru them so quickly – my question – can I reuse the brine? I have millions more to make and didn’t want to waste week old brine…
Krissy
August 29, 2016 at 6:02 amAbsolutely! I did! However, if you have dirty little kid fingers digging for pickles on a regular basis like I do in my house, you might want to make a fresh batch. 🙂 -Krissy
Nancy Brustin
August 31, 2016 at 5:27 pmHi!
I’ve made these with pickling cukes…..SO delicious! Out of curiosity I made up a batch today using quartered green tomatoes. They are fabulous! I had a few leftover tomatoes and some garlic, not enough for a whole jar. So I just added them to a jar we had already opened in the fridge. YUM!!
Thanks so very much for sharing this wonderful, easy recipe!
Lori
September 21, 2016 at 12:29 pmMy pickles came out too vinegary. What should I do. Also I couldn’t find fresh dill and used 1tsp of dry.
Sheryl
October 17, 2016 at 5:21 pmI recently tried similar pickles from a restaurant but they also had mustard seed in the recipe. I really liked the pickles so I’m trying to figure out how much mustard seed to add and when to add this. Any thoughts?
Sheryl
October 17, 2016 at 5:23 pmI recently tried pickles from a restaurant that, according to them, had the same ingredients but they also included mustard seeds. I want to replicate the recipe so i’m trying to figure out how much mustard seed to add and when to add these. Any thoughts?
Krissy
October 18, 2016 at 11:23 amI would guess that’s a total matter of preference. I would just experiment by adding different amounts to see what you like best! -Krissy
Sashamay23
October 19, 2016 at 3:34 amI had two pickling cucumber plants from my step daughters horticulture class and after finally hoarding enough cucumbers (the kids kept stealing the cucumbers to just eat..lol ) I finally made some pickles in late Aug… to quote my husband “best pickles I’ve ever had!”
I grew some of my own dill too but didn’t quite have enough so I ended up buying a bundle of fresh dill to use ( btw Ladybugs apparently love dill- . one of my plantings had ladybugs getting busy soon as it Flowered and within a week I had 4-5 baby ladybugs I was able to watch grow up 🙂
I ended up making 2 batches of brine and kept a couple extra jars of it in the fridge.. and as they ripened, I’d pick them, wash em and cut them up and forget about them/hide them In the garage fridge… I still have a couple jars left and they are just as good if not better now in late Oct as they were in Aug. Still super crisp and tasty! A few of my cucumbers were a little bitter but the bitterness disappeared when they became pickles. Some of the cucumbers had been in the fridge a lil too long but they stayed nice and crisp. I cut the ends off prior to cutting them up.
I also strictly enforced no fingers in the jar so I was also able to reuse a couple of the brine jars as we ate through the pickles.
I may have put a bit too much garlic in the first batch of them but as they sat longer in the fridge they got less garlicky so that was good. Very flexible recipe as well- I ended up just divvying up all the dill I had into the jars and did add a few extra peppercorns – first few days I thought I overdid it but again like the garlic it toned way down after a week or so.
Overall great SUPER easy and fairly fun recipe I will be making again next year for sure!! Thank you!!
Krissy
October 26, 2016 at 5:27 amThanks for the great comment, Sasha! -Krissy
Gina
November 2, 2016 at 3:19 pmHi do you have a recipe for bread and butter pickles?
Krissy
November 4, 2016 at 11:52 amI don’t! Sorry. Krissy
Jessica F.
December 16, 2016 at 7:34 amHi. I tried this recipe out a couple weeks ago and it was a hit! I had friends over for a Christmas party and they found the pickles in the fridge! Everyone was raving about how amazing the pickles were. Now, I am getting ready to make 15 jars for friends and family Christmas presents. Awesome recipe!!
Jessica
December 30, 2016 at 8:47 amThank you so much for sharing this recipe! The first time I made these pickles they were such a hit that they were devoured before the 1 week refrigeration period had even finished. I should have put a padlock on the fridge to keep everyone out! They were such a hit that I decided to make them to gift to everyone this Christmas. I made 15 pint size jars for everyone. They are just amazing. My Nana is a canning whiz but she has never made any sort of dill pickle. She is famous for her bread and butter pickles (that call for 4 cups of sugar per batch, sorry but that is just TO MUCH for me!). I have got to say that these dill pickles are giving her a run for her money! My 5 year old requests some every morning for breakfast! I have also recommended your recipe to a number of friends and family. 5 stars for sure!
Krissy
January 16, 2017 at 7:33 amThank you for the great comment!!! Krissy
PJ
January 16, 2017 at 7:39 amCan I use whole pickles instead of cutting them?
Krissy
January 16, 2017 at 7:54 amYep!
Rhianon
April 6, 2017 at 2:51 pmWow, these look and sound great. I love dill pickles! I’ve made fermented ones before, but I’ve never tried refrigerator pickles before. I’ll definitely need to try this!
Latisha
July 5, 2017 at 6:44 pmWhat is the shelf life?
Krissy
July 14, 2017 at 6:32 amVinegar preserves really well. I’ve had them in my frig for a couple months without issue.
Myrna Wiebe
August 16, 2017 at 10:53 amDid you use 5% acetic acid by volume Regular white vinegar or 7%pickling vinegar?
Krissy
August 28, 2017 at 3:30 pmjust regular old heinz white vinegar
Nicole
August 23, 2017 at 2:32 pmCan I used distilled white vinegar or does it have to be plain white? My first time pickling anything 🙂 Thanks.
Krissy
August 28, 2017 at 3:26 pmdistilled, yes
Madison
July 16, 2017 at 12:12 pmHi there! Can I reuse the brine to make more pickles? Or do I need to restart the whole process?
Krissy
September 18, 2017 at 2:14 pmYou can reuse. Just keep dirty fingers out of the jar!
Angie
July 27, 2017 at 12:27 pmHi Krissy,
Do I have to put the sugar in this recipe?
Being Diabetic I try not to use .
Krissy
September 18, 2017 at 2:04 pmyou can omit
Marcia Kiniry
July 31, 2017 at 3:02 pmI made these last weekend. Popped open one of the jars today – OMG!!!! Sooooo good! I’ll definitely make these again. I always give homemade (salsa, applesauce, fudge, jam, etc) food gift baskets at Christmas & these will definitely be in them this year! Thank you for sharing this recipe.
Janyce Jensen-Priewe
August 9, 2017 at 11:15 amYummy! Can’t keep these in the house! Best and easiest recipe I’ve found. Now I hear “Nan, where are my pickles”. Love these!
julie
August 14, 2017 at 2:17 pmcan i use minced garlic, like from a jar? thank you.
Krissy
August 28, 2017 at 3:31 pmyep
Lindsay French
August 19, 2017 at 11:36 amI made three batches of pickles so far this summer. This recipe was BY FAR the best. I used dill seed and ground coriander because it’s what I had and they were wonderful. This is a keeper. Thank you.
RORI
November 12, 2017 at 11:40 amHow long should we wait to eat them if they are stored in the refrigerator? One week?
Krissy
November 13, 2017 at 9:40 amI think one week is a great amount of time to wait. It’s completely personal preference, though, so give them a try when you have a craving and see how you like them!
DIY Home Sweet Home
February 13, 2018 at 6:32 pmI made these and they turned out delicious! Definitely going to be growing more cucumbers in our garden this year to make more of these.
Gary Cobb
June 10, 2018 at 3:14 pmKrissy,
Went with your recipe and was extremely pleased. Have now made multiple jars for family and friends. Added some red pepper flakes to a couple of jars and chopped jalapeños to a couple of other jars for a little spice/heat. Will let you know how the turn out. Thank you.
Sean Canaway
July 5, 2018 at 1:59 pmMy sister and niece didn’t even wait 24 hours to eat a jar full. Great summertime flavor. Thanks!
Jess
July 7, 2018 at 1:05 amI love making homemade pickles, I’ve been taking my aunts spot on making homemade, she’s suffering from breast cancer and can’t do much, I have her recipe which turns out just like Clausens pickles. Your recipe looks good and would like to try it but I will be leaving out the sugar lol
I was wondering with the vinegar, will this recipe work good with cider vinegar also? And if I can what do you recommend the right measurement for it and water?
Krissy
July 10, 2018 at 10:11 amHi Jess, I’ve never made these using apple cider vinegar.
Jeff
July 7, 2018 at 10:24 amI made these twice! They’re so good! Only made two jars the first time, but 8 the second time, I loved the so much! I added about 1/4 tsp. of red pepper flakes for a spicy kick! I can’t stop eating them!
Thanks for the recipe, I wish I cliffs add the picture I took of my batch!
Charise
July 9, 2018 at 9:51 amHello! I came across your recipe and was wondering if I can use ground peppercorns, and if so, how much? I can’t get the grinder top off my peppercorn jar 😬
Krissy
July 10, 2018 at 10:15 amHi Charise, I’ve always used whole peppercorns so that you get that peppery flavor without having to eat it. If using ground peppercorns, I would probably reduce the amount by at least half.
Jaimie
August 24, 2018 at 3:29 pmA hot hair dryer will pop the grinder part right off after a minute but it still goes right back on for storage.
Jason M Gordon
July 17, 2018 at 9:17 amTurned out great thanks! I, too added a slice of jalepeno to each jar and it turned out great!
Jason g
July 17, 2018 at 9:19 amTurned out great thanks! I, too added a slice of jalepeno to each jar and it turned out great!
Jacki
July 20, 2018 at 11:59 amI made these, but my dill looks brown now in the jars in the fridge. Is that right? Or did I heat up too much?
Krissy
July 21, 2018 at 5:58 amHi Jacki, I just looked at the batch I have going in my frig and the dill is still mostly green. It’s possible the liquid turned your dill brown if it was too warm.
Marianne Langford
July 22, 2018 at 2:20 pmIs it possible to do pickled beans using this recipe? Have you tried that? Would you blanch them first so they’re tender/crisp?
Krissy
July 24, 2018 at 3:34 pmI haven’t tried but I think it would work. I would definitely blanch first.
More
July 27, 2018 at 8:49 pmDo you have to wait for the brine to cool of or should pour it in while hot?
Krissy
July 29, 2018 at 4:51 amI’ve made it several ways. I believe in the recipe I say to cool it and I do find that yields the crunchiest pickles, but I’ve put it in warm before (that’s actually what I did with the video) and the pickles turned out fantastic. I haven’t put the liquid in hot but other readers have.
Gary Benson
July 28, 2018 at 8:06 amI put the brine in hot, and the jars sealed. Should they still be refrigerated, or will they store in the pantry? Thank you.
Krissy
July 29, 2018 at 4:49 amHi Gary, I would refrigerate. I would only stock on shelves if processed in a water bath for 10-15 min with sterile jars. That’s just me and might be overkill, but that’s what I would do.
Will
July 29, 2018 at 2:43 pmJust made 7 jars of pickles with this recipe. I made spears and chips, with 1 spicy jar of each. I cant wait until next weekend to try some. This is my first everpicking, I’m excited!,
Angela Harrison
August 4, 2018 at 12:17 pmOmg, I made these for the first time last week and cracked into the jar 2 days early and holy smokes! These are amazing! I shared with my co-workers and now I’m here making them again for the potluck bbq next week as it’s been demanded I bring this. I love them and I need to learn to properly can so I can have these all year and give them as Xmas gifts. Thank you for sharing this recipe.
Samantha
August 10, 2018 at 12:30 pmCan they be any cucumber?
Krissy
August 12, 2018 at 12:17 pmYes, you can pickle any cucumber, but a pickling cucumber will get you that firm, crisp crunch.
Carol
August 10, 2018 at 5:32 pmMy husband has been making crock pickles for many years. This year he wanted to try refrigerator pickles. These are every bit as good. Made 3 jars. We’ll be going back to the farmers market this weekend to get more pickles and dill. I have a feeling once the kids and grandkids taste them they’ll be gone in no time.
Michele
August 10, 2018 at 5:43 pmThe first batch I made was fantastic! Maybe a little too much garlic. The next batch I’m experimenting with Anaheim and Ghost peppers. Yowza!
Lois
August 11, 2018 at 11:01 amHi can I use apple cider vinegar in place of white ?
Krissy
August 12, 2018 at 12:16 pmI’ve always used white distilled vinegar for pickles, so I’m not sure how they’d turn out.
Jan
August 14, 2018 at 9:07 amDo I need to do anything special with the jars. I mean do I need to boil them or just wash them.
Thank you, Jan
Krissy
August 15, 2018 at 2:24 pmSince they’re for refrigerator pickles, you just need to make sure they’re clean. No need to boil.
Cherish
August 18, 2018 at 8:47 amCould pink himalayan salt be used instead of kosher salt?
Krissy
August 20, 2018 at 7:55 amI’ve always used kosher because it’s cheaper, but I don’t see why not?
Marcia
August 22, 2018 at 10:06 amOMG – these are fabulous! Tastes like Clausen’s to me. So, so easy. I just used regular cucumbers out of the garden and they were on the big side – not picklers! I cut them into spears and if they were real seedy, i just scraped some off.
Thank You!
DX
August 22, 2018 at 1:29 pmThank you for the recipe! Will this work for pickling other types of vegetables such as cauliflower, beets and carrots?
Krissy
August 23, 2018 at 1:49 pmI haven’t tried but I don’t see why not! Now I want to do that too!
Nickole
August 22, 2018 at 9:36 pmI’m about to try your recipe and I could only find a bunch of dried dill. Will it still work for this?
Krissy
August 23, 2018 at 1:49 pmDried dill will work but I would put much less in as I find dried dill packs quite the punch. If you have any farmer’s markets nearby you might want to try there!
Rachel
August 28, 2018 at 2:26 pmI love making refrigerator dill pickles! I never plant enough of my pickling cucumbers (or the moles did them up for me) so I always end up with a handful of cucumbers I need to do something with. This recipe is a great option for using up those cucumbers! 🙂
Pam
August 31, 2018 at 9:53 amTrying my first batch. I often make potluck cucumbers soaked in vinegar water and onions. Has anyone added onion slices to a jar?
Krissy
September 1, 2018 at 9:39 amHi Pam, I haven’t added onions when making this recipe, but I think they would be an awesome addition. If you try it, will you let me know? Thanks!
NISHANTH
September 20, 2018 at 7:17 amCan I make this instead of cucumber jappino chips????
Krissy
October 16, 2018 at 6:04 pmI’m not really sure what that is?
Ian T Ashley
September 8, 2018 at 1:04 pmMade this recipe with a yield of 4 quart jars. 3 were thick slices and the 4th was long slices for sandwiches. I substituted habanero, jalapeno and serrano for the dill to make spicy pickles. I also added coriander seed as well. They are delicious!
NISHANTH
September 20, 2018 at 7:16 amCan I make this instead of cucumber jappino???
Naa Afoley Nyonmono Quaye
September 11, 2018 at 5:26 amplease can I use ACV
Krissy
October 16, 2018 at 6:07 pmI’m so sorry for such a late reply! I’ve only ever used distilled vinegar when making pickles. I use diluted ACV only when I’m making something like a cucumber onion salad.
Sam
September 18, 2018 at 8:01 amCan I use distilled white vinegar? Also I am growing Armenian cucumbers….do they have to be pickling cucumbers?
Krissy
September 18, 2018 at 12:44 pmHi Sam, Distilled white vinegar is what I use. Also, you can use any kind of cucumber. I prefer pickling cukes because they’re firm.
NISHANTH
September 20, 2018 at 7:13 amHow many months we can keep this pickele
Krissy
October 16, 2018 at 6:05 pmI’ve kept them refrigerated for several months and have never had them go bad.
NISHANTH
September 20, 2018 at 7:12 amI tried it pickle it’s a good tasty IAM using this pickle in my Humber
Thanks
Brooke
September 28, 2018 at 9:57 amMade these pickles yesterday, and noticed their turning blue in refrigerator! Anyone else run into this problem? I know garlic has enzymes that can cause this although I’d like to prevent next time. Any suggestions? Thank you!
Krissy
September 29, 2018 at 7:11 amHi Brooke, I’ve never seen that before! Would love to know if others have. So weird!
Trevor
October 13, 2018 at 3:13 amHi,
Just some useless information…
Pickles aren’t American cuisine, it’s been around since 3000 BC when the Chinese pickled cucumbers for the workers building the great wall. 🥒🥒😊
Krissy
October 14, 2018 at 2:25 pmI had no idea! I love info like that. I labeled it as American just because I put my own spin on the recipe… plus I had no idea pickles had such history!
BillDee
October 13, 2018 at 9:28 amThis is a great recipe–I’ve made it several times and about to make another batch with the last of the pickling cucumbers I can find to buy this season.
I add in strips of red bell pepper–they are delicious and if you blend them in with pickle spears, they make a really pretty jar.
I’ve also added carrot spears and whole scallion onions trimmed to fit vertically in the jar–also great tasting!
Ephraim Shavit
October 21, 2018 at 7:05 amHi Krissy,
WOW!!!!
More than 2 years comments.
So I decided to comment.
-No more than a splash of vinegar
-No sugar
-Add some carrot sticks and 1 celery stick
-Add a smashed 100 mg aspirine(Bayer pill
to the liquid before pouring on the cucumbers.
This is THE trick to keep them FIRM.
Why keep them for years in the fridge?
Enjoy them fresh and tasty
Krissy
October 21, 2018 at 8:09 amAsprinin? I have never heard of that trick. Curious what it does to the recipe?
Ephraim
October 21, 2018 at 9:13 amHi,
It acts as a preserving agent.
It is a family trick for about4 generations.
ephraim shavit
October 21, 2018 at 10:15 amHy,
It prevents the various bacteria active
to rise their head. and prevents
the pickles to get soggy.
The trick is in our family for 4 generation s at least.
By the way:
We also use to add some all spice
berries with the black paper
Lydya
November 7, 2018 at 8:57 pmHi can’t wait to try this recipe, however, can I use dried dill? Can’t find fresh herbs where we are.
Krissy
November 8, 2018 at 10:10 amYou can! I would just not use as much. Maybe a quarter teaspoon per quart?
Yvette
November 12, 2018 at 9:36 pmMy Mom’s recipe is similar with a few exceptions. Everything is added to each sealer/jar. Makes it so easy. I use small pickling cukes & leave them whole in the brine. Also use a pinch of Alum to each jar. The brine is not heated. Instead we use ice cold water & pour directly in the jar to the brim. The pickles need at least 2 weeks before eating. I make at least 20 quarts jars every year & they are good for a year in the fridge. I’m lucky to have an extra fridge in our basement. So crispy & so many compliments. Once the pickles are eaten – I add hard cooked eggs. They are ready in the fridge within a week. Yum!
Rebekah Denton
November 25, 2018 at 10:38 amI LOVE these pickles! They have, however, ruined me on store bought pickles.
How long can you keep the brine? Thank you!
Krissy
November 26, 2018 at 1:40 pmHi Rebekah, I’m not sure how long the brine will last. I still have some pickles in my fridge from the batch I made this summer and they still taste good. I guess it depends on your veggies? I would go by smell and taste and toss the second anything tastes “off”.
Candy
January 25, 2019 at 1:06 pmHi! Thanks for sharing this recipe! I totally plan on trying this but without the sugar as I’m trying to change out as much sugar from my diet as possible. I do have a question. Is it possible for the recipe to work without boiling it? I just saw a recipe for pickled veggies(red onions, red cabbage and radishes) with just filling the jar with veggies then covering with vinegar. I need things as simple as possible due chronic illness so I was wondering if I could just fill jar with cucumbers, add vinegar and dill and close and refrigerate?
Krissy
January 26, 2019 at 5:09 amHi Candy, the boiling helps the salt dissolve. If the salt will dissolve without boiling, then you should be fine. Honestly, that is the only reason I know of to boil it. All those canning experts out there – please chime in if there are other reasons.
Gary
February 22, 2019 at 4:10 pmNice tasty dill pickles