Super Easy Refrigerator Dill Pickles Recipe

I have always been a pickle freak and one of my kids loves them, too. To me they always seemed like a pretty harmless snack until I realized that they have food dye in them! I was surprised at the time and now I feel kind of silly for not realizing it earlier. Nothing in nature is that weird yellowish-green color.

So to eliminate the dye I decided to try making my own. I tried several recipes and came up with the perfect combination for us and it really couldn’t be easier.

Easy Refrigerator Dill Pickles #recipe

Cut the mini or pickling cucumbers in half or quarters and put them in a jar along with some sliced garlic cloves and fresh dill. (I bought jars at TJ Maxx as well as used some leftover grocery store pickle jars)

In a saucepan bring water, white vinegar, sea or kosher salt, pickling spice, and sugar to a boil. Once it boils let it cool before pouring it into jars with your soon-to-be pickles. 

Let sit in the refrigerator for about a week before eating. 

Easy Refrigerator Dill Pickles #recipe

Super Easy Refrigerator Dill Pickles
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 lbs mini cucumbers or pickling cucumbers
  2. 1 cup white vinegar
  3. 2½ cups water
  4. 1 tbsp + 1 tsp white sugar
  5. 1 tbsp + 1 tsp sea salt
  6. 1 heaping tsp pickling spice
  7. 2 garlic cloves, sliced (per jar)
  8. 4-6 heads of fresh dill (per jar)
Instructions
  1. 1. Add the vinegar, water, sugar, sea salt, and pickling spice to a pan and bring it to a boil. After it comes to a boil let it it sit to cool to about room temperature.
  2. 2. Slice your cucumbers how you prefer them; I like them in halves. I use the mini pickles that come in one pound bags at my local grocery store and Sam’s Club.
  3. 3. Put the cucumber slices in your jars then add your 4-6 heads of dill and 2 sliced cloves of garlic to the jars (I found that leaving them whole made the pickles too garlicky and this comes from someone who loves garlic. Slicing them gives a good amount of garlic flavor without it being too much)
  4. 4. Once your liquid has cooled pour it evenly into your jars and put them in the refrigerator for at least three days. They taste best after about a week.
Notes
  1. For the size of my jars this recipe makes three of them so for me I use a total of 6 garlic cloves and 2 packages of fresh dill.
The Anti June Cleaver http://theantijunecleaver.com/

 

Regan is a New England native now living in Colorado with her husband and two sons. She is committed to living greener and is an advocate of cloth diapers, babywearing, breastfeeding, and intuitive parenting. She loves to read, cook, bake, write, and explore her new mountain home.

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Comments

  1. Rebecca Orr says

    Seriously? Food dye in pickles? Why!? Thankfully, I found a great recipe for pickles over the summer and I loved them and they were so easy. But I am going to try yours and see what I think. My kids are 6 and 2 and they both love dill pickles. They like sweet too, so I am going to see what I can find that isn’t too time consuming! Thanks for sharing!

  2. Rachel says

    I’ve only ever processed my pickles but cooking them takes some of the crispness away. I’m looking forward to gardening season and will be trying this recipe! Thanks!

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