Description

Refrigerator Dill Pickles – It’s easy to make refrigerator dill pickles at home. No fancy equipment or special skills required! (Paleo, Whole30, Gluten-Free)

–>The recipe listed below will make 4 pints (2 quarts) of refrigerator pickles. Feel free to halve the recipe if you only want 2 pints or quarter the recipe if you only want 1!

Ingredients

Scale

FOR THE PICKLES:

2 long English cucumbers, or about 1.3 lbs. (600g) of mini or persian cucumbers.
8–12 fronds of dill (a .75oz container should do the trick!)
4 cloves garlic, smashed with the flat side of a knife or the bottom of a glass
4 teaspoons black peppercorns
1/2 teaspoon red pepper flakes

FOR THE BRINE:

4 cups water (warm water is best)
1/2 cup (8 Tbsp.) white vinegar (or cider vinegar)
1 Tablespoon salt

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Instructions

In each pint jar, place 1 smashed garlic clove, 1 tsp. peppercorns, 1/8 tsp. red pepper flakes, and 2 fronds of dill.
Prepare your cucumbers by slicing them into your desired shape–whole mini cucumbers, pickle spears, pickle chips, or crinkle cut pickle chips.
Divide the prepared cucumbers among the pint jars. Pack them close together, but not so tightly that they’re full to bursting.
If you have it, place one more frond of dill on top of the cucumbers.
Prepare your brine by stirring together water, vinegar and salt until the salt is completely dissolved.
Carefully pour the vinegar mixture into each jar, filling to cover the cucumbers, if possible.
Secure lids on jars and refrigerate 24-48 hours before enjoying. (They’ll continue to develop flavor the longer they sit in the brine.)
Pickles should remain fresh 3-4 weeks in the refrigerator.

Prep Time: 25 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Keywords: Refrigerator Dill Pickles, Homemade Dill Pickles, Refrigerator Pickles, Dill Pickles