Go Back

Quick Refrigerator Dill Pickles

These pickles are the only way I can afford to keep pickles in our house. The recipe is so quick & easy I don't even mind making them regularly.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Pickling Time 1 day 6 hours
Total Time 1 day 6 hours 10 minutes

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!