We had way too many late summer cucumbers this year so we decided to make some refrigerator dill pickles with them. I used a pickling spice recipe my cousin Jen gave me and adapted it to ingredients I had on hand and spoiler alert– they still turned out great even with substitutions! My youngest daughter even was able to help make these as they are SO easy.
These pickles are a COLD pickle. They are more like a Claussen than a Vlasic. These live in the fridge and should be eaten within a couple weeks. They are not canned in the traditional sense with boiling water. These are MUCH easier and the flavor is there so I will continue to make pickles this method in the future!Jump to Recipe
I think the secret to success with these is fresh dill. Luckily for us, my dill plant from last year came back so we had enough dill for this recipe without having to get it at the store!
Easy + Tasty Garden to Fridge Dill PicklesCourse: SnacksDifficulty: Easy
12-15 small/medium cucumbers
1 gallon cold water
1 cup apple cider or clear vinegar
2/3 cup coarse kosher salt (do not use iodized salt!)
4 cloves fresh garlic
4 fresh dill heads or 4 Tablespoons dill seed (not weed)
Pickling Spice (listed below)
- Pickling Spice
2 Tablespoon mustard seed
1 Tablespoon Allspice (whole)
1 Tablespoon peppercorns
2 teaspoons Alum powder
2 teaspoons celery seed
2 bay leaves crumbled
2 teaspoons red pepper flakes
1 Tablespoon coriander or 2 Tablespoons fresh cilantro chopped
- Wash cucumbers but do not scrub them.
- Trim 1/8 inch from the blossom end of each cucumber and slice in half lengthwise and again into quarters, depending on the size of your cucumbers and jars. We used wide mouth quart jars for ours.
- Combine dill, garlic and pickling spice into a bowl. Add a small scoop to the bottom of each jar. Add pickles to each jar. Add remaining pickling spice, garlic, dill mixture to top of pickles in each jar using all of your mixture up.
- In a separate large bowl or pot, add water, vinegar and coarse salt. Stir and let sit until salt is dissolved.
- Pour salt/water/vinegar “brine” over all of the jars making sure to keep the cucumbers under the brine.
- Cover cucumbers lightly with their lids (do not tighten) and carefully place in the refrigerator for 2-4 days — or until desired taste is achieved.
- Once they reach their ideal taste, tighten lid and store up to 6 months as long as they are covered with brine– they will get STRONGER in flavor the longer you keep them. We used ours up in a week or two and gave away some jars to friends.
- * If at any point “fuzz” or “foam” develops, removed it.
My dad and youngest daughter made these together and it was a very quick process, and very easy for little hands to help! Happy pickling!