Q: How long do refrigerator dill pickles last?

A: Refrigerator pickles will last up to 4 weeks in the fridge when kept sealed in mason jars. They are not shelf stable, so never store them at room temperature.

Q: What cucumbers should I use for this refrigerator dill pickle recipe?

A: Pickling cucumbers work best because they have thinner skins and stay crunchier in the brine. Look for Kirby cucumbers or ones labeled pickling cucumbers at the grocery store or farmers market. Do not use English cucumbers or regular slicing cucumbers.

Q: Do I need to cook the brine for refrigerator pickles?

A: No. This dill pickle recipe uses a cold brine with no cooking at all. Just mix cold water, white vinegar, and pickling salt together, stir until the salt dissolves, and pour it straight into the jars.

Q: How do I know when my refrigerator pickles are ready?

A: After 3 days in the fridge, your pickles should be ready to taste. The cucumbers will have turned from bright green to a more olive green color and will have a full dill pickle flavor. You can taste one at day two if you are curious, but the full flavor comes through by day three.

Best Easy Homemade Refrigerator Dill Pickle Recipe -

Ingredients

Units Scale

6 to 10 Fresh Garden Cucumbers
3 Heads of Garlic
Large Bunch of Fresh Dill
Pickling Spice
3 cups of water
8 tablespoons White Vinegar
3 tablespoons Salt

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Instructions

First, you will need 6 to 8 sterilized wide-mouth ball canning jars/mason jars with new lids and rims. Sterilize the mason jars by running them through the dishwasher.
Next, collect your fresh cucumbers, and make sure to buy pickling cucumbers, not English cucumbers, and not regular cucumbers. Wash and remove any bad spots from the cucumber, and cut it into lengthwise strips.
Pick fresh dill, More than you think you’ll need, as you want to put a lot of fresh dill in each jar.
Next, prepare 2 to 3 heads of garlic; remove the skins, leaving the garlic cloves whole.
In each quart jar, place 1 teaspoon of pickling spice in the bottom of the jars. Put in one clove of garlic and a sprig of fresh dill.
Gently layer the sliced pickle spears into the canning jars, packing in as many as possible.
When your jars are full of cucumber spears, put in a teaspoon of pickling spice, 1 to 2 garlic cloves, and as much fresh dill as you can squeeze in the mason jar.
Now it’s time to make the pickling brine. Mix 3 cups of cold water with 8 tablespoons of white vinegar and three rounded tablespoons of salt. Mix the vinegar brine well until the salt is dissolved.
Put a pot of boiling water on the stove and boil the lids and rims for 5 minutes to sterilize. This ensures that they are properly sterilized and free of bacteria. Use metal tongs to remove the lids and rims when you are ready to put them in the jars.
Next, you pour the brine into the wide-mouth canning jars with the cucumbers and ingredients loaded in, leaving half an inch of room at the top of the jar. Place lids and rims on the jars and tighten the rims.
The jars of refrigerator dill pickles now go to the refrigerator and can be eaten in three days. They last about four weeks in the refrigerator.

Notes

Use pickling cucumbers only. Regular slicing cucumbers and English cucumbers will not stay as crispy in the brine.
Always use new lids for a tight, clean seal every time.
These pickles are not shelf stable and must be kept in the refrigerator at all times.
Apple cider vinegar can be substituted for white vinegar for a slightly different flavor.

Author: Crafting a Family Dinner
Prep Time: 60
Category: Canning
Method: Refrigerator
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 16
Sugar: 0.3 g
Sodium: 467.8 mg
Fat: 0.1 g
Carbohydrates: 3.6 g
Fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 0 mg