DIY Refrigerator Dill Pickles

picklesThere’s something satisfying about homemade. When my neighbor brought me a bag full of cucumbers I already had refrigerator pickles recipe in mind. If only I had made these when I was prego. I adored pickles and requested extra on every sandwich. This would have satisfied my craving without having to run to the store as often.

I seriously didn’t have to run to the store for any of these ingredients because I already had dill seed and dill weed on hand. I read where fresh dill is preferred if you have access to it. I use dill weed in homemade ranch seasoning and just happened to have dill seed in my pantry, too. Here’s the scoop, purchase your dill seed and weed in bulk at a natural foods store like Earthfare or where you like to shop. It’s a fraction of the cost and you only need a pinch or two for this recipe unless you go into the pickle making business.

I have to say this is my new summer pickle recipe that tastes very much like Claussen pickles with the garlic, peppercorn and dill flavor popping in my mouth. I got around to trying the pickles after day four which was plenty of time to marinate.

IMG_4209It is still crunchy and delicious and not like a bread and butter pickle. We prefer the sour type with a crunch so don’t expect a sweet pickle. In fact, I cut my sugar amount in half hoping for a sour pickle, but feel free to add 1/2 cup if you like. It made two quart jars to enjoy with our summer meals, yummy.

Refrigerator Dill Pickles {adapted from Family Fun, August 2013}


  • 2 pounds firm pickling cucumbers, scrubbed, trimmed, cut lengthwise into eight spears
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1/2 cup sugar {I used 1/4 cup demerara}
  • 2 teaspoons kosher salt
  • 2 teaspoon dill seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, peeled and smashed
  • 8 sprigs fresh dill {I used 2 Tablespoons dill weed}


  1. Evenly distribute the spears into two quart-size jars or three pint-size jars. packing them in snugly.
  2. Combine vinegar, water, sugar, salt, dill seeds and peppercorns in a medium size saucepan. Heat to medium high heat and stir until the salt and sugar have dissolved.
  3. Remove from heat and add the garlic and dill. Let brine cool for 10 minutes.
  4. Strain the brine through a mesh sieve and pour into a liquid measuring cup reserving the herbs.
  5. Cover cucumbers with brine, leaving headspace. Add the reserved seasonings. Put on the caps and gently shake.
  6. Refrigerate overnight. May keep up to one month.

Do you prefer sour or sweet pickles?



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