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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.