Pickles are a staple in our refrigerator but it got to a point where buying quality pickles was getting expensive, especially when there are 5 of us who literally can’t get enough.
I decided that I would try my hand at making pickles. I experimented for months making plenty of delicious pickles but never quite what I was looking for. I wanted my pickles to taste like the spears that come with a sandwich at your favorite neighborhood cafe.
I am so excited to share this recipe with you. Not only does my entire family eat them like crazy, but they are also super easy to make!
This recipe makes four 1 quart jars. I recommend using wide-mouth jars for easier hand access.
You will need 16 good-sized pickling cucumbers. You can use other cucumbers just know taste & texture can vary. As well as vinegar, kosher or pickling salt, garlic, mustard seed, peppercorns & fresh or dried dill.
We usually cut them into quartered spears but this recipe is fabulous for hamburger chips too.
In each of the jars, you will add garlic, mustard seed, peppercorns & dill, followed by the cut cucumbers. Pack them in tight. We usually fit 4 cucumbers per jar. I like to top the jars with a little extra dill just for good measure.
In a small pot, you will bring the vinegar, water & salt to a boil. Make sure the salt is dissolved completely.
You will pour the hot brine immediately into the jars being sure to fully cover the cucumbers. Allow to cool & put on the lid & allow to sit on the counter until completely cooled. I often leave mine on the counter overnight. From there they go into the fridge for 24 hours. After that, they are free game. Pro tip- Stash a jar in the very back, they never look back there anyways.
Quick Refrigerator Dill Pickles
Equipment
- 4 Quart jars wide mouth
Ingredients
- 16 Pickling cucumbers cut in spears or slices
- 4-8 Garlic whole peeled cloves
- 1 Tbsp Mustard seeds
- 20 Black peppercorns
- 1 Oz Fresh dill
- 7 Cups Water
- 2 Cups Vinegar
- 2/3 Cups Pickling salt or kosher salt
Instructions
- In each of the 4 jars put 1-2 garlic cloves, 1/4 tbsp mustard seed, 5 peppercorns & divide up the dill. Add about 4 cucumbers per jar.
- In a medium pot bring water, vinegar & salt to a boil. Making sure all of the salt is completely dissolved.
- Pour the hot brine mixture over the cucumbers, completely covering them. Put on the lids & allow them to cool completely on the counter. We leave ours overnight usually.
- Once the jars are completely cooled move them to the fridge for 24 hours & then enjoy!
