Monday, July 20, 2009

Refrigerator Dill Pickles


I've been making...and we've been eating...these pickles like crazy around here. I've made about 18 pints so far! They are crunchy, easy to make and very addictive. They are also very salty, which is the way we like them, but I think you could reduce the salt and still have good results.

I found the recipe on the Annie's Eats blog, but I'm posting it again here because of a couple of variations I've made. I've read they will last for about three weeks in the refrigerator, but as quickly as we're going through them, I doubt I'll be able to test that theory.

Also, if you can find them, try these white plastic caps for your canning jars. They are great to use any time you don't need the seal to be airtight...when making these pickles for example, or for storing leftovers or homemade salad dressings. I have heard you can get them at Wal-Mart, but I've never seen them there. I have better luck finding them at hardware stores that also sell housewares, such as True Value or ACE, or online.


Refrigerator Dill Pickles
3 cups water
6 tablespoons vinegar (we prefer cider vinegar over the white vinegar in the original recipe)
3 tablespoons kosher salt (I used canning salt; religious standards aside, they are interchangeable)
Cucumbers, cut into spears (I cut some spears, some slices, some chunks)
Minced garlic
Fresh dill sprigs (I found this great dill paste in the produce section and used it)
Dried red pepper flakes (optional)

Combine water, vinegar and salt; stir until salt is completely dissolved.

Cut cucumbers as desired. I cut some into spears, but also cut some into slices for sandwiches, and some into chunks.

Place about 1/4 teaspoon of minced garlic and a dill sprig (or about 1/4 t. of dill paste) in the bottom of a pint jar. Fill jar half full of cucumber pieces. Add another 1/4 teaspoon of garlic, another dill sprig and fill the rest of the way with cucumber pieces. Pour brine into the jar, making sure all cucumber pieces are covered. Cap and refrigerate for two days before eating.

That's it! Just repeat with as many cucumbers as you have, making more brine as needed. For variety, adjust the amount of garlic and dill to your taste, try different kinds of vinegars or add red pepper flakes to some of the jars for spicy pickles.

Enjoy!

15 comments:

Frances said...

These sound easy and delish!

Lisa B. said...

Hubby and I love these also. I'll be making some tomorow. Those lids are great since you dont have to replace the flat part all the time. Love them too!

Annie Jones said...

Lisa: Where do you buy your lids? Do they have them at the Family Center?

Janelle said...

I actually got mine at Wal-Mart, believe it or not, considering how rarely I set foot in there.

SonyaAnn said...

Thank you and I'll be trying this one!

Trinette said...
This comment has been removed by the author.
Melanie said...

Hi! I stumbled across your blog while googling "refrigerator dill pickles" and I decided to try your recipe.
These were WONDERFUL! Thank you so much. My husband and my three boys loved them and we finished off the all the jars I canned within a couple of months.
Thanks for sharing such a great recipe.

Annie Jones said...

Melanie: Thanks for stopping by, and glad you liked the pickles! Your photography is amazing!

newenglandnosh said...

After searching for hours for a dill pickle recipe, I stumbled upon your site! It was perfect! Thank you!!

Annie Jo said...

How long will these keep in the fridge?

Hope said...

These are AMAZING! I made a batch to test out the recipe and they disappeared!

Kristine said...

Love these pickles! I gave them to a friend this weekend and she told me they were the best pickles she's ever had!

Anonymous said...

THANK YOU!!!!!!!!!!!!
I have been looking for this recipe. A restaurant I used to work at made these and I have been looking for this ickle ever since. My oldest daughter thanks you most as this is one of her top 5 foods, and with the 2 bushels I picked yesterday she will have plenty to eat!!!!!!

Thank you!

Anonymous said...

I tried this recipe and it was AMAZING!!!! Everyone who has tried them absolutely loves them. I will be making there all summer with my organic heirloom cucumbers, thank you so much!!!!

Jo jallen said...

Thank you so much, every recipe I found for dill pickles had sugar added to them finally here's one that doesn't . I have not tried the recipe yet but I assure I will be very soon.