Have I mentioned how big a deal dill pickles are at our house?? Everyone LOVES them. Except Matt because he’s weird. They are a favorite snack and we even have a specially made vintage Tupperware Pickle container for them that lives in the fridge, filled with mini gherkin goodness.
Since doing some canning last year, I’ve thought a couple of times about drying to make our own pickles. With the acidity level of pickles being pretty high (thanks to the vinegar) they would not require a pressure canner, but just a water-bath canning method. Anyhoo, as far as things to do, it’s pretty far down on the list, but then I saw a recipe on Pinterest for refrigerator pickles! They only last for a couple of weeks, but the way we go through pickles, that is NO problem. So we gave them a shot.
Super easy, super tasty, a TOTAL hit. Here’s how we dunit.
Refrigerator Dill Pickles
- 2 lbs cucumbers (recipe called for “kirby” cucumbers – I used the grocery store standard, sliced 1/4 inch thick
- 1.5 cups distilled white vinegar
- 4t kosher salt
- 1/3 C sugar
- 1 t mustard seeds
- 1 t coriander seeds (we could not find this and instead used ground coriander instead)
- 3/4 t dill seeds
- 3/4 C chopped fresh dill
- 3 cloves garlic coarsely chopped
Combine vinegar, salt, sugar, mustard seeds, coriander seeds and dill seeds in a bowl and mix to combine. Cover with two cups hot water and stir until salt and sugar have dissolved and liquid is clear. Let cool to room temperature.
Toss together cucumbers, dill and garlic. A note on the cucumbers: the recipe did not say whether to peel or not, so we did two cucumbers peeled and one not peeled. They both seemed equally tasty and the peel provides a nice color and presumably some fiber, so I’d not bother with peeling next go-around. Pour the brine over the cucumber mixture and place a plate or similar on top to keep the cucumbers submerged in the brine.
Cover with plastic wrap and refrigerate overnight, stirring once or twice if you happen to think of it (we didn’t, they were delicious anyhow). Transfer to a jar the next day and enjoy for the next two weeks – if they last that long!