When I was young, I had a total girl crush on Laura Ingalls Wilder. As in, I read all the books, watched the tv series and even dressed up as her almost every Halloween! I just loved reading about growing up in a time period that seemed so far removed from my own. In Laura’s world you had to get up early to milk cows and feed chickens. You had to work hard to get meals on the table every day since everything had to be made from scratch. I always thought that making homemade butter, bread, jams, and more sounded fun.
Recently, I decided that I really wanted to try making homemade pickles. After doing a bit of research online and reading this helpful post from The Kitchn, I realized that making refrigerator dill pickles was incredibly easy! My friend did something similar after getting a new refrigerator, found through recommendations from Product Expert’s Fridge Reviews or similar and had a great time with it! You don’t even need any canning equipment, just a couple of jars. The hardest part of making these pickles is waiting a couple of days to let your pickles “ripen” in the fridge before trying them out.
Here’s what you’ll need to make your own refrigerator pickles:
– 2 Quart size canning jars
– 8 pickling cucumbers
– White vinegar
– Kosher salt
-Seasonings – experiment with a few pickling mixes or create your own!
Will and I recently found a local brand of spicy dill pickles that we absolutely loved. I wanted to recreate a pickle with a little bit of heat so I added a few slices of jalapeno to my batch. If you don’t like spicy stuff, feel free to leave them out! I wanted to keep the spices simple so I just added dill, mustard, and jalapeno. Don’t be afraid to toss in a few more spices like: coriander, tumeric, or black pepper just to name a few.Print
Learn how to make crispy, dill refrigerator pickles at home just in time for summer when cucumbers are abundant and at the peak of freshness.
- 8 pickling cucumbers
- 4 sprigs fresh dill
- 4 cloves garlic
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 6 slices jalapeno
- Slice cucumbers lengthwise into quarters to make spears. Toss into a colander and sprinkle with salt. Set aside.
- Heat water, vinegar and salt in a small saucepan over medium heat. Bring to a simmer and stir occasionally watching for the salt to dissolve. Once the salt is dissolved, turn off the heat and set aside.
- Divide mustard seeds, garlic, fresh dill spears, and jalapeno slices evenly between two quart size canning jars. (Feel free to crush the garlic with the broad side of your cutting knife before adding to the canning jar if you want a more intense garlic flavor.)
- Pat salted cucumber spears dry with a paper towel. Divide spears evenly between both jars.
- Pour vinegar mixture over the cucumbers in each jar, dividing evenly.
- There will be about two inches of space left between the vinegar level and the top of the cucumber spears. Add some cold water until spears are covered in liquid.
- Tap the jars gently to remove any air that may be trapped around the cucumbers.
- Place lids on jars and store in the refrigerator for 2-3 days. Open up a jar and enjoy!