Refrigerator Dill Pickles
05 Friday Sep 2014
Written by Maeghan in Appetizers, Condiments & Seasonings, Veggies
I think this summer I’m officially a fresh, made from scratch pickle convert. While I will never let a pickle be lonely on a plate and will do my best to eat all of the pickles, at home I’ll be making my own from here on out. A couple of weeks ago I posted these easy Bread and Butter Pickles and today I’ve got an even easier recipe for Dill Pickles. While I’ll be on the hunt for a great dill pickle recipe that I will be able to can to have on hand in the winter months, these refrigerator pickles hit the spot and just seem that much fresher. They have a wonderful crisp bite and there is something to be said about opening a jar and looking into the clear liquid and seeing the still beautiful dill. I like pretty food and had never thought of pickles that way before. Even before you take a bite you know that they will be refreshing! I hadn’t heard of refrigerator pickles until some of you asked for a good recipe on Facebook and I am so thankful to those that did. I had a lot of fun sampling out a few recipes and this one was the winner!
Refrigerator Dill Pickles
Ingredients
- 1 1/5 cup distilled white vinegar
- 1/4 cup sugar
- 4 tsp kosher salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 3/4 tsp dill seeds
- 2 cups hot water
- 2 lbs cucumbers, sliced or cut into spears
- 3/4 cup coarsely chopped fresh dill
- 3 cloves garlic, coarsely chopped
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In a large, heat proof measuring cup combine the first seven ingredients, up to the hot water, and stir until the sugar has dissolved. Allow brine to cool to room temperature.
In a large bowl, mix cucumbers, fresh dill, and garlic. Add cooled brine and toss cucumbers. Place a small plate over cucumbers to keep submerged and then cover with plastic wrap. Refrigerate over night or until cooled, stirring once or twice. Since I like my cucumbers in jars I placed cucumbers, dill etc. into jars and then poured the brine directly into the jars, making sure a fair amount of all ingredients went into each jar.
Pickles will remain fresh for up to one week in the refrigerator if stored in an airtight container.
Yields 2 pints
Source: Food & Wine ~ Bobby Flay
6 comments
September 5, 2014 at 8:01 am
My mouth is watering! I would eat these in one sitting!!
September 23, 2014 at 8:27 am
Idk how this recipe was the winner. Followed the recipe to a T besides timesing it by 4 and they tasted more like sweet pickles than dill pickles. I wanted to make a lot to give as gifts to my family and friends. Nobody I know likes sweet pickles so the mason jars are just sitting on the fridge shelf waiting to be thrown out. I wish I tried the recipe on a small scale first so I wouldn’t have wasted money that I really need right now. If you want real dill pickles this is the wrong recipe
September 23, 2014 at 8:38 am
These pickles are similiar to a Claussen pickle, which I state in the post, not a standard Kosher Dill pickle. I wanted something with more a fresh snap, than the store-bought dill. These aren’t that sweet though, I save the sweet fr Bread and Butter. Sorry you didn’t enjoy this recipe, but canning on a smaller scale is always a good idea first! If you are interested in a standard dill recipe, Cooking Light featured a great one back in August that was well received!
September 24, 2014 at 5:15 pm
Claussen’s are one of my favorite pickles. They have no sugar in the ingredients nor do any other recipes for Claussen style pickles I’ve found on the web. These were inedible they were so sweet.
January 30, 2015 at 4:07 pm
I have been making refrigerator pickles since I was a teenager. A few years ago our garden was overgrown with small yellow summer squash and small pattypan squash, so I decided to make squash pickles. My friends like the squash pickles better! Just sub the squash for cukes – it works!
January 30, 2015 at 4:13 pm
That’s great to know. Thanks!