Description
Refrigerator Dill Pickles – an easy, classic refrigerator dill pickle recipe! Learn how to make crunchy, delicious homemade pickles!
Ingredients
Scale
- 3–5 pickling cucumbers
- 4–5 little slices of white onion
- 3–5 sprigs fresh dill
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 garlic cloves, smashed
- 1 1/2 teaspoon pickling salt
- 4–6 black peppercorns, whole
Instructions
- In a small saucepan combine the white vinegar, apple cider vinegar, water, smashed garlic, pickling salt, and peppercorns. Bring to a simmer on medium heat.
- Now rinse & clean the cucumbers. Pat dry with a paper towel and find the end that wasn’t attached to the vine (this is called the blossom end). Cut a tiny slice off that end (there is an enzyme found there that can effect the crispness of the pickles!).
- Then cut each cucumber into wedges by slicing them in half the long way and then slicing each half into 2-3 even slices, again the long way.
- Cut thin strips of white onion and place both the cucumbers and white onion in a 16oz mason jar (wide mouth) along with a couple sprigs of fresh dill.
- Carefully pour the vinegar (a.k.a. “brine”) over the pickles while it is hot. Ensure the garlic and peppercorns get in the jar too.
- Set the jar aside (careful, it will be hot) and place on a hot pad or kitchen cloth. Once they have cooled, cover the jar and place in the refrigerator for 24 hours.
- Enjoy!
Notes
- 1 jar: I kind of love that this recipe only makes one jar, but you can easily make a double batch or triple batch, as you need to!
- Storage: store in the refrigerator for up to 4-6 weeks.
- Spicy: feel free to add a dash of red pepper flakes to spice things up if you want!
- Garlic: you can omit the garlic, if you want to.
- Pickling Cucumbers: for a crisp pickle, we do recommend using pickling cucumbers because they are so little and don’t get mushy as easily!