The cucumbers are becoming a challenge to keep up with in my garden this year, and the dill is growing wild! That means it’s time for me to make some refrigerator dill pickles. My favorite dill pickle recipe is easy, quick, and delicious.
When I was new to canning and putting up produce (many years ago!) I would use a canner to process our pickles. It was a messy process and took too much time for my liking. After a few years of mushy pickles, and all the work it took to process them, it was time to try something different. My daughter Danae found this recipe, we tested it together and declared it a winner!
Simple + Easy Pickles
Cucumbers and dill grow like weeds and are simple to grow in your garden. Dill will self-seed and come up year after year, sometimes in unexpected places! I haven’t planted dill in 20 years!
Ingredients
All you need to make these refrigerator pickles is cucumbers, garlic, fresh dill, water, distilled white vinegar and kosher salt.
I’m confident you will make these pickles often. The ease of preparation and delicious dill flavor make these a go-to recipe. Whether you’re planning a trip to your local farmer’s market, or have a bumper crop of cucumbers, this recipe is for you! If you try it and love it, please stop back and leave a comment!
Enjoy!
Easy + Delicious Refrigerator Pickles
Ingredients
- bunch Fresh Dill
- 4 cloves Garlic, peeled
- 3-4 medium Medium-large cucumbers
- 3 cups water
- 6 Tbs distilled white vinegar
- 2-3 Tbs kosher salt depending on salt preference
Instructions
- Add one minced or pressed clove of garlic and a few dill sprigs to each jar.
- Cut cucumbers into spears or slices and add to the jars, packing in as many as possible without forcing them in.
- In a large liquid measuring cup or pitcher, combine the water vinegar, and salt. Stir well until the salt is dissolved.
- Pour the water mixture into each jar over the cucumbers until completely covered. Top with an additional sprig of dill if desired.
- Screw lids on jars and repeat with remaining cucumbers, making additional brine as needed.
- Refrigerate for two days. Continue to store in refrigerator.