This Quick Refrigerator Dill Pickles recipe requires just five minutes of cooking and uses fresh cucumbers, dill and vinegar that makes the best pickles–ever!
How to Make Quick Refrigerator Dill Pickles at Home
This recipe for Quick Refrigerator Dill Pickles is amazingly quick and easy to make. It uses just a few key ingredients that make the best refrigerator dills pickles.
And, to assemble the brine couldn’t be easier, plus it offers lots of layers of flavor.
Ingredients to Make Quick Refrigerator Dill Pickles
For this recipe, you will need just a few pantry ingredients:
- distilled white vinegar
- granulated sugar
- pickling salt
- fresh dill
- garlic cloves
- whole black pepper cloves
The cucumbers you’ll use can be the English variety, the large store bought ones or my preferred: Kirby (the smaller pickle-size version).
You can slice them into long spears or crosswise (think hamburger pickles). You can even leave them whole, especially if you use the smallest Kirby size.
The trick here is to submerge your cukes underneath the brine so that they pick up the deliciousness of homemade brine. I recommend using a glass weight that is sized for wide mouth jars.
And, speaking of jars, you will need one (1) 24 ounce Pint + Half Ball jar for this recipe. The brine amount is made for this jar, although you can make extra brine to fill larger or more jars, if needed.
Then, after about 24 hours of soak, you will have yourself refrigerator pickles that are–well–perfectly pickled. Easy, breezy for sure. Enjoy!
Cooking Note: If you do choose to use whole cucumbers, you will have to allow at least 3 to 5 days of pickling time, versus 24 hours for sliced, smaller chunks.
Tips for Making Your Own Quick Refrigerator Dill Pickles
If you’ve been shy about canning and want to try something new, this is a great recipe to try. There’s very little fuss or muss, and you will be definitely surprised at the results.
Here are my favorite tips for making your own Quick Refrigerator Dill Pickles:
• Be sure your cucumbers are covered with brine. Take advantage of this delicious elixir. Pour it into a clean measuring cup while you pack your pickle jar with new cukes. Then carefully drizzle the brine over the cukes. Make sure that there’s at least 1/2 to 1 inch of extra brine over the tops of the pickles. Set on a fresh canning lid, then screw on the ring to seal.
• Store any leftover brine in a sealed canning jar for later. Use this brine to top off your pickles, should you need more pickle juice to replenish your refrigerator pickles.
• Use distilled vinegar with 5% acidity. For best results use distilled vinegar with 5% acidity. This will give your pickles the perfect “bite” and taste that you know and love.
• Use bottled water. Depending upon your location and where your tap water comes from, it may contain floride and chlorine. These chemicals can give your pickles an off-taste. So to curb this, use bottled water, spring water, instead.
• If you want to add more flavor, slip in additional fresh dill fronds and garlic cloves. This will imbue your pickle juice with even more layers of flavor and freshness.
• Keep your cukes submerged. This is a must if you want the flavors of the pickling juice to imbue them with dilly goodness. Usually fresh cukes like to float, try using a glass weight to keep them well under the brine until they are pickled. Note: Do not use anything metal to hold the pickles down as the brine may cause the metal to rust.
• If you’ve eaten your homemade refrigerator pickles and you have leftover pickle juice, you can definitely repack with fresh pickles one more time again. If you need more brine, just follow the recipe below and add accordingly.
• Try pickling other veggies, too: carrots, onions, celery, asparagus, green beans–you get the idea.
For more delicious, quick and easy recipes be sure to check out Wisconsin Homemaker’s Recipe Section and these family favorite recipes:
- 10-Minute Homemade Applesauce Recipe
- 5-Minute Blender Hollandaise Sauce Recipe
- 10 Minute Eggs Benedict
- 10 Minute One Pan Pasta
- 10 Minute Eggs Recipe
Quick Refrigerator Dill Pickles Recipe
- ⅔ cup white distilled vinegar
- ⅓ cup bottled water not tap water
- 1 ¼ tsp pickling salt
- 3 tbsp granulated sugar
- 2 garlic cloves whole
- 1 tsp whole peppercorns
- 2-3 dill sprigs
- 5-6 Kirby cucumbers approx., cut into length-wise quarters
- wide mouth Pint + Half (24 oz) canning jar with new lid/ring
- To a pot, add the distilled vinegar, bottled water, pickling salt and sugar.
- Stir well as you heat these ingredients to a boil.
- Remove from the heat and allow to cool to room temperature.
- Cut the cucumbers into quarters and place them in the quart jar length-wise. It’s easiest if you tip the jar somewhat on its side and layer the cukes.
- Be sure to slide in the sprig of dill, peppercorns and cloves of garlic between two of the layers.
- Once the cukes are packed in, pour in the cooled pickling liquid to 1/2 inch over the top of the pickles.
- Secure with a clean canning lid and ring and refrigerate at least 24 hours for best results. Enjoy!