Making Refrigerator Dill Pickles
A great way to make some quick pickles. This is a page about making refrigerator dill pickles
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Super easy, super crunchy and deeelish! With a hint of sweet and just enough spice, these pickles are great on sandwiches, diced in salads, and straight outta the fridge munches. Enjoy!
Total Time: Prep 15 minutes, ferment 72 hours
Yield: 2 dozen spears
- 1 cucumber, sliced (I like spears)
- 1 1/2 cup water
- 1 cup vinegar
- 1 Tbsp sugar
- 2 Tbsp each dill, coriander, and garlic salt
- 5 cloves fresh garlic
- Dice the cuke, add to a mason jar with a tight fitting lid. Add in dill, coriander, and garlic salt, shake well.
- In a medium sauce pan, add water, vinegar and sugar. Bring to a boil and then remove from heat, let sit until cool.
- Completely submerge the cukes and leave out to ferment for at least 3 days.
- When fermented to your desire, place in the fridge, where they keep for up to a month.
January 16, 20150 found this helpful
My whole family and I love pickles. I have always thought it would be awesome to make them, but do not know the first thing about "canning". Now that I know I can simply make them in the fridge, there's nothing to stop me! Thanks... thumbs up to you! By the way, these look delicious!:)
Enjoy these easy, crunchy and yummy tasting homemade dill pickles!
Total Time: 15 minutes and 3 days in the refrigerator
Yield: one jar full
- 4 pickling cucumbers (or 4 regular cukes)
- 3/4 cup white vinegar
- 2 cloves garlic
- 2 heads fresh dill or 2 Tbsp. dry dill
- 1 Tbsp + 1 tsp. sugar
- 1 Tbsp + 1 tsp. sea salt
- 3 1/2 cup water
- Stir water, vinegar, salt and sugar in a pan over high heat to boil.
- Remove and let cool. Slice cucumbers and chop garlic.
- Gently mix sliced cucumbers, chopped garlic and dill together.
- Place cucumber slices, garlic and dill into a mason or other glass jar. Pour your cooled mixture on top.
- Close jar and place in refrigerator for 3 days to marinade.
August 3, 20160 found this helpful
Great recipe. I'm going to try it.
Excellent way to use some of those cucumbers from the garden.Read More...
I have an abundance of cucumbers this season, and will be trying all different kinds of recipes. This one was so fast and easy-no canning required. I think I will be making these a lot.
This keeps a long time and is very easy to fix. Pack onions and cucumbers in a gallon jar. Mix rest of ingredients until sugar and salt is dissolved and pour over cucumbers and onions in jar.Read More...
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- 4 cups sugar
- 4 cups apple cider vinegar
- 1/2 cups salt
- 1 1/3 tsp. turmeric
- 1 1/3 tsp. celery seed
- 1 1/3 tsp. mustard seed
- 2 onions, sliced thin
- cucumbers, sliced thin
Mix sugar, vinegar, salt and spices together. Do not heat. Keep this syrup cold. Wash and sterilize 4 quart fruit jars. Slices 1/2 of an onion into each jar. Wash and slice enough cucumbers to fill each jar. Stir syrup well and pour over cucumbers and onions. Screw on lids. Refrigerate five days before using. Keep stored in refrigerator.
By Robin from Washington, IA
- 5 medium sized cucumbers
- 1 medium onion, chopped
- 1 large sweet red bell pepper, cut in 1/4" strips
- 1 Tbsp. salt
- 1 3/4-2 cups Splenda or sugar
- 1 1/2 cup white vinegar
- 3/4 tsp. mustard seed, optional
- 3/4 tsp. celery seed, optional
- 1/4 tsp. ground mustard, optional
Wash cucumbers and dry. Can score down the sides of the cucumbers with a fork to help absorb the liquid faster. Cut in thin slices in a large bowl.
In a smaller bowl, combine all other ingredients and mix well. Pour over cucumbers and mix thoroughly. Put an air-tight lid on bowl to store in refrigerator. Stir a few times before ready to serve. Best if left to chill for a few hours before serving.
These go great at potlucks and keeps well in refrigerator for quite a while. We prefer these without the last 3 ingredients.