Cucumbers are taking over my house right now. We have so many, they are spilling off the counters and onto the floor. Lately, I have served sliced cucumbers with so many of our meals, that my boys will turn around and walk out of the room if they see them on a plate. This is also the season where you will find me chasing people around, trying to pawn off some cucumbers. I take them to the hairdresser, the nail salon, leave them in the mailbox for our mailman, and I am oh so happy to greet the UPS driver with armloads of cucumbers. “Hi, how are you today, here, would you like to have some cucumbers!?!” One of the ways I use cucumbers is to make super quick and easy refrigerator dill pickles.
I am a huge fan of dill pickles and I do not add sugar to my recipe. I know a lot of people do, but I try to avoid sugar whenever possible.
Luckily, it’s the perfect time of year to make these pickles, so they are on hand for all your end of summer barbecues.
Honestly, they are super easy to make and last for about a month in the fridge. If you want longer storage, I recommend preparing them in a water bath and canning them.
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| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
pints
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- 4 pint jars with lids wash and set aside
- 3 lbs cucumber cut into 1/8" lives (thickness of a pencil)
- 1 small white onion quartered
- 4 large cloves garlic or 8 small
- 1 tsp celery seed 1/4 teaspoon per jar
- 1 tsp mustard seed 1/4 teaspoon per jar
- 20-24 pink peppercorns divide between jars
- 1-2 sprigs dill fresh, per jar
- 1 1/2 cup white vinegar 5% acidity
- 1 1/2 cup water
- 4 Tbsp kosher salt
Ingredients
For the Jars
For the Brine
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- In a medium saucepan add the vinegar, water, and salt. Bring to a low boil and remove from heat and set aside
- Add to each jar: 1 large clove or 2 small cloves of garlic 1/4 teaspoon celery seed 1/4 teaspoon mustard seed Divide the peppercorns evenly and distribute to each jar
- Slice cucumbers into 1/8" think slices, about the size of a pencil and fill each jar with cucumbers
- Top the jar with sprigs of dill and fill with brine
- Secure the jars with the lids and shake the jars to distribute the spices and brine. Let sit for 24 hours in the fridge before eating
This Easy Refridgerator Pickle Recipe is, gluten free, dairy free, vegetarian and vegan
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