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Hey, I have a great idea!
Let’s talk politics!
I mean, it’s not like any of of us have gotten enough of that from facebook, right?
Actually, let’s talk about something that doesn’t make me want to rip my hair out and stab my eyeballs with a needle.
Let’s talk about pickles. Homemade refrigerator pickles.
No canning, no water baths, no Ebola or E. Coli or listeria or zombie juice. Just pickles. From the refrigerator. Easy peasy.
I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It’s ridiculous. Dill pickles, baby. Dill pickles all the way.
Go make some magic. Take an icky, gross, totally disgusting vegetable and chop it, pop it in the brine, and let it sit in your fridge for 48 hours. Ta-da! Pickles. Sour, vinegar-y, dill pickles.
Easy Refrigerator Dill Pickles
Ingredients
- 2 pounds kirby cucumbers
- 1 1/2 cups white vinegar
- 1/8 cup sugar
- 4 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 2 cups hot water
- 1 cup chopped fresh dill
- 1/4 teaspoon red pepper flakes
- 5 garlic cloves peeled and crushed
Instructions
- Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
- Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
- In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
- Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
- Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
- Store in the fridge.
Nutrition Information:
recipe from Framed Cooks
JoSmith says
Can you omit the soaking in the bowl & just brine them in Mason jars?
Karly Campbell says
Should be fine!
Dinita Heitz says
Does this recipe work with onions also. Can’t wait to try.
Karly Campbell says
You could try adding a bit of onion to the cucumbers for flavor, but I probably wouldn’t pickle onions this way. When I pickle onions, I just slice them, pop them in a bowl, and pour vinegar over the top for 30 minutes or so. They pickle very quickly and retain the crunch that way. You can whisk in sugar and other seasonings to the vinegar if you like, but I probably wouldn’t do a hot brine over sliced onions.
Jen says
Jason, how did the second batch without sugar turn out?
Joanne says
I’m just wondering if pickling cukes will work? I have them on hand and would like to make these today!
Karly Campbell says
Yep, any type of cucumber will be fine!
Amy Mcginty says
I love homemade pickles
fran says
is hot water boiling or tap water
Karly says
Just hot tap water.
Shannon says
Can’t wait to try these, I am with YOU- dill pickles all the way!!!
Jennifer says
I made these yesterday and I keep sneaking slices from the bowl before they’re even done! SO good! Though I did use only 2 cloves of garlic, since I’m not a big garlic fan.
Jenna G says
Ugh! Sent before I types.
Cannot wait to try this. I love pickles and have fresh cucumbers from my MIL garden! How many cans does this make??
Thanks! -jenna
@Jennifer,
Karly says
Hi @Jenna G,
This made 2 jars for me, though one wasn’t quite as full as the other. 🙂
Jennifer Crump says
Could you can these, or would the process “cook” them? I really hate the warm pickles you get in the store they are always soggy and gross. I like the ones in the cold case, but I have some cucumbers planted and would love to make these.
Karly says
I’m sorry, I really have no idea! I don’t can and have no knowledge about how it works!
Karly says
Oh, and by the way, these don’t get soggy at all! Very crisp and crunchy! 🙂
Chandra@The Plaid and Paisley Kitchen says
These look amazing! So super easy… What?! Totally Pinned Totally making these!
Lisa Steinert says
How long will these keep in the refrigerator?
Karly Campbell says
Hi Lisa! We usually keep refrigerator pickles for around 3 weeks, but some people do keep them longer.
Danelle says
Can’t wait to make these! And the best thing about eating an entire jar….it’s pretty much zero calories! 🙂 Also, wondering if you’d mind sharing which recipe plug-in you use. I just switched to WordPress and I’m having trouble finding one I like. Thanks !
Karly says
Hi Danelle!
I’m using a custom plugin that my designer built. I used ZipList before this, if you want to look into that one. It’s not as pretty, but the functionality is great!
Jason says
I made these because it was emphasized that they weren’t sweet, well they’re sweet. They’re not as sugary as bread and butter pickles but the sweetness definitely cuts through the vinegar and that’s too much for me. I used the exact same recipe and omitted the sugar, they’re sitting in my fridge right now hopefully they turn out good.
Kate @FramedCooks says
Glad you liked my recipe…I always, always have a jar of these in my fridge. Well, whenever I can find Kirby cukes, which are the very best kind for this. Enjoy!