Simple Homemade Refrigerator Dill Pickles
Growing up, dill pickles were not just an hors d’oeuvre for family parties. They were a delicious and regular snack. That regular snack has continued through adulthood and has become a staple in my household.
When you go through pickles as fast as our household, you discover it’s cheaper and better for you to make them at home. They are also extremely delicious and so easy to make!
If your family and friends LOVE pickles with a strong vinegar flavor, these fridge pickles will be perfect for you! If you eat pickles as a snack, I recommend making large batches that fill quart or half gallon jars. These are also a perfect way to preserve the usual abundant harvest of cucumbers mid summer.
The vinegar water wonderfully preserves the pickles when you store them in the refrigerator. Depending on the size of the jar, these pickles will be gone within a month. For reference, the last jar from each season sit in the fridge for 9 months before we eat it. That last jar tastes even better than it did in the beginning of the season.
The Cucumbers
The kind and size of cucumber you use to turn into pickles is up to you. Since this fridge pickle recipe calls to spear, slice or leave your cucumbers whole, I recommend using relatively small cucumbers.
Even if you slice your cucumbers into rounds, I recommend using smaller cucumbers because they are known for not being bitter. Another option would be to use a cucumber with a thinner skin such as an English style cucumber.
Looking for more DIY recipes? Try this Simple Bone Broth or this Herbal Elderberry Syrup.
The Brine for Pickles
The pickle brine for these fridge pickles is extremely easy and provides a strong vinegar flavor. Although this recipe calls for half water and half vinegar, you can change it to suit your preference.
The Brine Additions for Pickles
While the Salt, Dill, Garlic and Bay leaves are technically optional, I highly recommended using all of them. The salt will enhance the flavor and texture of the pickles. The dill and garlic also add a bit of subtle complex flavor to the finished pickles. While it may seem odd to add a bay leaf to pickles, it is important if you plan on storing them in your fridge for any length of time. This is because bay leaves have tannins. The tannins within the bay leaf will keep your pickles crisp during storage.
Ingredients and Tools
White distilled vinegar
Dill
Garlic
Salt – I recommend Redmond Real Salt
Cucumbers
Filtered Water
Class container with airtight lid
Liquid measuring cup
Directions
Chop cucumbers into your desired shape. This recipe is best for spears or rounds as both shapes allow the brine to easily soak into the cucumbers.
Slice your garlic into thin pieces (roughly ¼ inch slices) or spears.
Layer the cucumbers with the dill and garlic slices.
Add one tablespoon of salt on top of one half gallon of sliced cucumbers
Mix equal parts water and vinegar in your measuring cup and pour over your layered cucumber, dill and garlic.
Mix the water and white distilled vinegar in one to one ratio of until you cover all of the sliced cucumbers.
Secure an airtight lid and place in the fridge.
At a minimum, the pickles will be ready to enjoy when the contents of the jar become chilled. Keep the jar in the fridge until all of the pickles are eaten.
FAQ:
How long should these pickles sit before eating?
These pickles taste good if you make them the day prior. However, you will found their flavor just gets better with time. If you’re making these for a party, I recommend making them at least a few days prior. It’s best if they sit in the fridge for at least a week.
Does it matter which kind of cucumbers I use to make pickles?
On occasion, I’ve heard that the type of cucumber matters. However, I’ve used different kinds and they all taste about the same.
If you’re concerned about using a bitter cucumber, I recommend using a cucumber with a thinner skin such as an English style cucumber. When growing or buying cucumbers from a farmers market, I recommend harvesting or buying them when they’re pretty small.
If you do end up with some bitter cucumbers, I’ve found the vinegar helps to mellow them out and it’s not as noticeable once the cucumbers have marinated.
How long do these pickles stay good?
When stored in the refrigerator, these pickles are wonderfully preserved in the vinegar water. Depending on the size of the jar, these pickles will be gone within a month. For reference, the last half gallon jar from each growing season typically gets finished 9 months from when it gets put in the fridge. That last jar tastes even better than it did in the beginning of the season.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
