Refrigerator Pickles…Dilly Good!

By Holly Giles | Recipes

  Last year, we made bread and butter pickles, but they had to sit for 4 months before eating them.  I came across a recipe for
 overnight dill pickles, so we gave it a try.  This is more instant gratification!
On our farmer’s market trip we bought 2 pounds of pickling
 cucumbers and two dill plants for this recipe.


2 pounds of pickling cucumbers
11/2 cups of white vinegar
11/2 cups water
1/2 cup sugar
2 tsp dill seeds
2 tsp coarse salt, such as Kosher
1 tsp black peppercorns
2 cloves garlic, peeled and smashed
8 sprigs of fresh dill

Combine vinegar, salt, water sugar, dill seeds, and peppercorns in a saucepan and
 bring to boil.  Stir until salt and sugar dissolve.  Remove from heat and add 
garlic and dill and let sit for 10 minutes.
Strain the brine, but reserve the mixture.  Cut the cucumbers in 4ths longways
 and fill about 3 pint size jars. (we ended up making a 2nd brine for all our jars)
 Cover the cucumbers with the brine, leaving 1/2 inch headspace. 

Then, distribute the seasonings evenly in the jars.  
Put on the caps, give it a shake, then refrigerate.
They will stay good about a month. 


 The results:

  We tried them 24 hours later and they were pickley, but not really.  So, we tried 
them again after 3 days.  They were better than before, but could be more dilly.
At two weeks, they were perfect!

This recipe was dilly easy and I recommend giving it a try!
 No canning is involved,
and the kids loved making their own pickles!
Let us know if you do!
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