Easy Refrigerator Dill Pickles

These dill pickles are THE BEST. My mom has been begging me to make her more of these pickles, and now that we have some cucumbers growing, it was dill pickle time! They are so easy to make, no canning required. If I am getting store-bought pickles, Grillo’s Pickles are my favorite, but they are a little bit pricey. These taste just like them (maybe even better)!! They are garlicky, pack some great dill flavor, and have some super subtle spice from jalapeño.

I grew picklebush cucumbers in my garden this year JUST so I could make these pickles! Picklebush cucumbers have more compact vines and the cucumbers are white-spined to have classic pickle look.

I use a quart sized mason jar for this recipe. If you use a smaller mason jar, make sure you adjust your proportions accordingly (especially the salt!)

This is essentially the same recipe as my dilly beans recipe (just swap beans for cucumbers!). For my dilly beans, I do add red pepper flakes instead of jalapeño– which you could do for this recipe too! I just think that the jalapeño works really well for the pickles!

@saraannsutton

I LOVE this pickles! Im so excited to be growing cucumbers in my garden this year to be able to make them! EASY REFRIGERATOR DILL PICKLES 🥒 2-3 picklebush cucumbers sliced into chips (or do spears if that’s your jam— it’s your life!!!) [alternatively you can do about 5-6 mini cucumbers— they are often easier to find at the grocery] 1-2 tablespoons pepper corns 1-2 tablespoons kosher salt (I lean towards 1 tablespoon but if you like pickles saltier, you could do closer to 2 tablespoons) 4-5 peeled cloves of garlic, smashed Large handful of dill 1 tablespoon honey 1 jalapeño, sliced (take out the seeds and ribs if you don’t like any spice at all! But this really doesn’t add too much spice) 1 cup white vinegar 1 cup of boiling water (or enough to top off your jar) I used a quart sized mason jar for reference! Best enjoyed after refrigerated for at least 24 hours (especially to taste the jalapeño in it) but you can enjoy these after a few hours!

♬ original sound – Sara Ann Sutton

These are amazing on a burger, fried chicken sandwich, or just for snacking!

P.S. For the record, it is dill pickles or NOTHING. Don’t bring your bread and butter or sweet pickles anywhere near me!!!

Print

Easy Refrigerator Dill Pickles

Ingredients

• 2-3 picklebush cucumbers
• 4-5 garlic cloves peeled and crushed
• 2 tbsp whole peppercorns
• 1-2 tbsp kosher salt
• 1 tbsp honey
• 1 handful fresh dill
• 1 jalapeño sliced
• 1 cup white vinegar
• boiling water (about 1 cup)

Instructions

1. Clean cucumbers and then cut into disks/chips of desired thickness

2. To a quart mason jar, add the dill, garlic, peppercorns, salt, jalapeño and honey

3. Then add your sliced cucumber. I like to pack in as much as I can!

4. Fill with white vinegar and then top off jar with boiling water (~1 cup)

5. Let sit out and cool for about 30 min-1 hour and then refrigerate. Can be enjoyed after a few hours but is best after about 24 hours!

Recipe Notes

If you cannot find picklebush pickles at the grocery store, try getting mini cucumbers instead! You will use about 5-6.

The jalapeño doesn't add THAT much spice, although it will have more spice, the longer you let the pickles sit in the fridge. If you don't like any spice at all, you can leave the jalapeño out completely or just remove the ribs and seeds of the jalapeño.

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