There’s nothing quite like adding dill pickles on your burger during the summer. This refrigerator dill pickles recipe will make your mouth water and the burger even better.
Let me be completely honest…
I used to hate dill pickles. I was the one who made sure to request “no pickles” when I would eat at fast food restaurants.
A lot has changed. I don’t go to fast food restaurants anymore and I love dill pickles. Well, I love the homemade canned ones.
These refrigerator dill pickles are so delicious and easy to make. You’ll want to can enough for a full year and make excuses to add them into your meal. Trust me.
The ingredients
- Distilled Vinegar
- Purified Water
- Cucumbers
- Dill
- Garlic Powder
- Sea Salt
Steps for Refrigerator Dill Pickles Recipe
Step 1: Combine equal parts distilled vinegar and purified water into a saucepan. I start with 2 cups of each and make more as needed. Bring vinegar and water to a boil.
Step 2: Remove vinegar and water from the stove once it starts to boil. Add in dill, sea salt & garlic to the vinegar and water solution.
Step 3: While that is steeping, slice your cucumbers to the desired thickness you prefer. I like mine about a half inch thick so they are still crunchy when I bite into it.
Step 4: Put your sliced cucumbers into the jar you are going to store them in. Leave about 1 inch of space at the top of the jar.
Step 5: Pour your vinegar, water and spices into your jar filled with cucumbers. Pour just enough to cover the cucumbers and still leave space at the top.
Step 6: Put your lid and ring onto the jar and put them into the refrigerator. Your pickles are ready to enjoy 24 hours later and can be stored in the fridge 6 months to a year.
Refrigerator Dill Pickle Recipe
Easy, delicious pickles in under 24 hours.
Ingredients
- Distilled vinegar - 2 cups
- Purified Water - 2 cups
- Cucumbers - 4 medium size
- Dill - 1 Tablespoon
- Garlic Powder - 1 Teaspoon
- Sea Salt - 1 Teaspoon
Instructions
Step 1: Combine equal parts distilled vinegar and purified water into a saucepan. I start with 2 cups of each and make more as needed. Bring vinegar and water to a boil.
Step 2: Remove vinegar and water from the stove once it starts to boil. Add in dill, sea salt & garlic to the vinegar and water solution.
Step 3: While that is steeping, slice your cucumbers to the desired thickness you prefer. I like mine about a half inch thick so they are still crunchy when I bite into it.
Step 4: Put your sliced cucumbers into the jar you are going to store them in. Leave about 1 inch of space at the top of the jar.
Step 5: Pour your vinegar, water and spices into your jar filled with cucumbers. Pour just enough to cover the cucumbers and still leave space at the top.
Notes
If your brine (vinegar solution) isn't enough to cover all of your cucumbers, start the recipe over but just add 1 cup of vinegar and water together. As long as it is equal parts vinegar and water you will be ok. Add in half the amount of spices as well.
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These are my favorite jars to make pickles in!
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