I don’t know about you but we are big fans of dill pickles around here, especially our youngest. More and more we are trying to make things ourselves so Amelia and I thought we would try making refrigerator dill pickles. They are easy to make, and there’s no need for pressure cookers, special jars, and vacuum-tight lids.
To make these we just used English cucumbers that were available at our grocery store (I wouldn’t recommend the larger thick skinned cucumbers). This recipe is also for a 1 litre jar. We just used a mason jar that we had lying around.
- 1 Tb Sea Salt
- 1 tsp Peppercorns
- 1/2 tsp Mustard Seeds
- 1 1/2 Tb Sugar
- 4-6 Chopped Garlic Gloves
- 1/2 cup White Vinegar
- Dill to taste (we used the entire bushel we bought at the grocery store)
- Warm Water to fill the jar
- 2 English Cucumbers (4-8 if Pickling Cucumbers)
- Rough cut your garlic and throw it in the jar
- Add all of the spices, salt and sugar
- Add the 1/2 cup of vinegar
- Slice your cucumbers fairly thick so they remain crunchy
- Alternate between adding a cup of cucumbers and some dill until the jar is almost full
- Fill the rest of the jar with warm water so that all of the cucumbers are submerged
- Shake the jar around a bit to dissolve the salt and sugar
- Throw in the fridge for 24 hours, then enjoy!!
You can, of course, alter this recipe to your taste. We love them because they are fast, crunchy and delicious. Dice them up to put in a fresh tartar sauce, use as the perfect side to a simple sandwich or just a quick, tangy snack. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium. I can’t wait to make these in the summer from stuff we have grown in our own garden.