Refrigerator Dill Pickles
v1.0
These cold-brined cucumber spears turn crisp, garlicky, and dill-forward overnight. They stay in the refrigerator from start to finish and are never treated as shelf-stable pickles.
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Equipment
- Two clean 1-pint jars with lids
- Medium bowl
- Whisk
Instructions
- 1
Wash the cucumbers under cool running water. Trim 1/16 inch from each blossom end, which can contain enzymes that soften pickles, then cut the cucumbers into spears.
⏱ 8 min
- 2
Whisk the 5% acidity vinegar, water, salt, and sugar until the salt and sugar dissolve. Do not reduce the vinegar or reuse brine that has already held vegetables.
⏱ 3 min
- 3
Divide the dill, garlic, peppercorns, and cucumber spears between the clean jars. Pour in the brine to cover the cucumbers, leaving about 1/2 inch of headspace.
⏱ 7 min
- 4
Cover and refrigerate immediately for at least 24 hours before eating. These are refrigerator pickles, not a canning recipe, and they are not shelf stable at any point.
⏱ 1440 min
- 5
Keep refrigerated at 40 F or colder and use within 1 month. Discard the jar if the pickles become slimy, develop mold, smell spoiled, or were left at room temperature for more than 2 hours.
⏱ 1 min
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