Easy Refrigerator Dill Pickles

- Amanda

It’s been a while since I posted and with only ten days left of summer,  I’m going to try and share as many of our favorite recipes from these last couple months as I can.

Ok, I know what you might be thinking.  Pickles, really?  Or, why make pickles?  There are so many good ones out there to buy…Have you tried making your own pickles?  If you haven’t, I recommend giving it a go.  They’re super easy to make and taste pretty darn delicious and you can totally tailor the spices to your hearts desire.  Now, I’ll admit, my interest in making them came about from a need, more than an initial desire.  In my quest for organic pickles here in Istanbul, I only found one option over at Eataly (I love that place.)  I was so excited to bring them home and open them up.  Unfortunately, we weren’t fans.  The flavor was quite different than we were used to.  And during the warmer days of summer, a crisp cold pickle sometimes just hits the spot whether it’s for snacking straight out of the jar or complimenting a sandwich or juicy burger.  So, I turned to making my own.  Man, was I so glad I did.

Lucky for us, right now there’s still beautiful pickling cucumbers at the weekly organic bazaar so I’ll definitely be making these often until they’re no longer available.  If you can’t find Kirby or other pickling cucumbers, try to stick with small-ish ones with firm, thin skins and less seeds.  Persian cucumbers can work well too.  Just be sure whatever you use doesn’t have that waxed coating that conventional cucs often have.

I’m a fan of the Organic Kosher Dill and Bread and Butter Pickles at Trader Joe’s.  I’d say this recipe falls somewhere in between.  Slighty sweet with a lot of tang.  They’re crisp and perfect for your next summer get together. 

Please do let me know if you give them a try!

*Update- I wrote this post before my trip back home to LA, and I have to say, I now prefer these to my beloved TJ pickles!

2 from 1 vote
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Easy Refrigerator Dill Pickles

Delicious homemade sweet and tangy pickles.

Course Lunch, Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup white distilled vinegar
  • 1 tbsp kosher salt
  • 1 tsp brown sugar
  • 1 tsp granulated sugar
  • 1 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 2 cloves garlic
  • 2 whole cloves
  • 1 lb pickling cucumbers
  • 1 small bunch fresh dill (washed & dried)
  • pinch red pepper flakes (optional)

Instructions

  1. Begin by making sure your preferred pickle jar (a 1 quart mason jar will work great) is thoroughly washed and dried.

  2. Add water, vinegars, salt, & sugars to a small saucepan and bring to a boil. Turn off the heat and stir to make sure everything is dissolved.

  3. To the pan, add the peppercorns, mustard seeds, garlic, and whole cloves. Set aside to cool.

  4. While the brine is cooling, prepare the cucumbers by washing and trimming the ends. Then cut into spears or thin rounds.

  5. Place half the dill in the bottom of the jar, then tightly pack in the cucumbers Stuff in the remaining dill sprigs.

  6. Pour the cooled brine over the cucumbers. Cover & place in the refrigerator.

Recipe Notes

I find that 2 days in the fridge is sufficient time for tasty pickles but they get even more flavorful the longer you wait.  One week is perfection to me.  

If for some reason your brine doesn't completely cover the cucumbers, add a little bit of water to top it off.

Keep tightly covered in the fridge and they should last several weeks if not gobbled up before then. (I suggest using a clean fork each time to get them out)