Craving Crisp Dill Pickles? Try Our Refrigerator Dill Pickle Slices Recipe
If you're a pickle enthusiast like us, you know that there's nothing quite like the crunch and tang of a perfectly pickled cucumber. While store-bought pickles have their place, homemade refrigerator dill pickles are in a league of their own. They're fresher, crunchier, and you can customize the brine to your liking. Here's our favorite refrigerator dill pickle slices recipe that's sure to become a staple in your kitchen.
Why Refrigerator Dill Pickles?
Refrigerator dill pickles, also known as quick pickles or cold pack pickles, are a fantastic option when you want pickles but don't have the time or patience for the traditional canning process. They're ready to eat in just a few days, and they stay crisp and delicious in the fridge for several weeks. Plus, they're perfect for meal prepping and adding to sandwiches, salads, or enjoying as a snack.
Ingredients You'll Need
Here's what you'll need to make our refrigerator dill pickle slices recipe:
- 1 lb (450g) pickling cucumbers
- 1 cup (240ml) white vinegar
- 1 cup (240ml) water
- 2 tbsp (30ml) kosher salt
- 2 tbsp (30ml) granulated sugar
- 1 tbsp (15ml) black peppercorns
- 1 tbsp (15ml) mustard seeds
- 1 tbsp (15ml) dill seeds
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
Equipment
You'll also need the following equipment:
- A large, non-reactive (glass, stainless steel, or plastic) bowl
- 2 quart-sized mason jars with lids
- A sharp knife
- A cutting board
Instructions
Now that you have all your ingredients and equipment ready, let's dive into the refrigerator dill pickle slices recipe:
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and slice them into your desired thickness. We prefer 1/4-inch slices for easy snacking and sandwiches. If your cucumbers are very seedy, you might want to scoop out some of the seeds to prevent the pickles from becoming too watery.
Step 2: Make the Brine
In a large bowl, combine the vinegar, water, salt, and sugar. Stir until the salt and sugar are completely dissolved. Add the peppercorns, mustard seeds, dill seeds, and smashed garlic cloves to the brine. Give it a good stir and set it aside.
Step 3: Pack the Jars
Pack the cucumber slices into the mason jars, fitting them in as tightly as you can. You might need to use a spoon or a funnel to help you out. Once the jars are full, tuck the fresh dill sprigs in among the cucumbers.
Step 4: Pour in the Brine
Slowly pour the brine over the cucumbers in the jars, making sure to cover them completely. You might not need all the brine, but you want to make sure the cucumbers are fully submerged. If the cucumbers float to the top, weigh them down with a clean, small glass jar or a clean marble.
Step 5: Let Them Rest
Cover the jars with their lids, but don't screw them on too tightly. Let the jars sit at room temperature for about 12 hours to allow the brine to cool and the flavors to start melding together. After 12 hours, screw on the lids and refrigerate the jars.
Step 6: Enjoy!
After just a few days in the fridge, your refrigerator dill pickle slices will be ready to eat. They'll keep in the fridge for several weeks, but we doubt they'll last that long!
Tips and Variations
Here are a few tips and variations to help you make the most of our refrigerator dill pickle slices recipe:
- For spicy pickles, add a few red pepper flakes or a sliced jalapeño to the brine.
- To make sweet pickles, increase the sugar to 1/4 cup and reduce the vinegar to 3/4 cup. Add a teaspoon of celery seeds to the brine as well.
- For a more garlicky pickle, add an extra clove or two of garlic to the brine.
- To prevent the pickles from becoming too soft, don't leave them in the brine for more than a few weeks. If you want to keep them longer, you can remove some of the pickles and make a new batch of brine to refresh them.
That's all there is to it! With our refrigerator dill pickle slices recipe, you'll have a delicious, homemade snack that's perfect for any occasion. Happy pickling!
