Do I have to boil the brine for Refrigerator Dill Pickles?

Yes, you should heat the brine enough to fully dissolve the salt and sugar and bring it to a light simmer. However you do not need a full boil and should remove it from the heat immediately after the simmer begins. This warm brine helps extract flavor from the aromatics while maintaining the crunch of the cucumbers.

How long do Refrigerator Dill Pickles last?

Stored in the refrigerator at all times, these pickles maintain peak quality for 3 to 4 weeks. They are safe to eat throughout this period but the crunch and color are at their absolute best during the first two weeks.

Can I use apple cider vinegar instead of white vinegar?

You can, but apple cider vinegar will turn the brine a light amber color which darkens the cucumbers visually. Distilled white vinegar is recommended specifically because it keeps the brine crystal clear and the pickles visually vibrant.

Why did my garlic turn blue or green in the jar?

This is a completely normal and safe reaction between the sulfur compounds in garlic and the acidity of the vinegar. It does not affect the flavor or safety of the pickles in any way and is simply a natural chemical reaction that occurs in all homemade vinegar-pickled garlic.

Refrigerator Dill Pickles Extra Crunchy Easy Small Batch

Name: Refrigerator Dill Pickles Extra Crunchy Small Batch and Incredibly Fresh
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 lbs Kirby or Persian cucumbers sliced into spears and rounds; 1 large bunch fresh green dill sprigs; 6 cloves garlic whole and peeled; 1 1/4 cups distilled white vinegar; 1 1/4 cups filtered water; 2 tablespoons kosher salt; 1 tablespoon granulated sugar; 1 teaspoon whole black peppercorns

Description

Extra crunchy Refrigerator Dill Pickles made with fresh Kirby cucumbers, feathery dill, whole garlic, and a clear vinegar brine. No canning needed. Ready in 25 minutes with peak flavor after 24 to 48 hours.

Ingredients

Scale

1.5 lbs Kirby or Persian cucumbers sliced into spears and rounds

1 large bunch fresh green dill sprigs

6 cloves garlic whole and peeled

1 1/4 cups distilled white vinegar

1 1/4 cups filtered water

2 tablespoons kosher salt

1 tablespoon granulated sugar

1 teaspoon whole black peppercorns

Instructions

1. Wash cucumbers thoroughly and trim 1/16 inch off the blossom end of each

2. Slice half into vertical spears and half into thick 1/4-inch rounds

3. Combine vinegar water salt and sugar in a saucepan over medium heat stirring until dissolved

4. Bring just to a light simmer then remove from heat immediately

5. Place garlic cloves and half the peppercorns in the bottom of a clean wide-mouth mason jar

6. Pack cucumber spears vertically and tuck dill sprigs between them then fill gaps with cucumber rounds

7. Scatter remaining peppercorns over top

8. Pour hot brine over everything until cucumbers are fully submerged

9. Cool at room temperature for 1 hour then seal and refrigerate

10. Eat after 4 hours but best after 24 to 48 hours

Notes

Always trim the blossom end for maximum long-term crunch.

Use Kirby or Persian cucumbers not regular slicing cucumbers.

Distilled white vinegar keeps the brine crystal clear.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Condiment Side Dish
Method: No-Can Cold Process
Cuisine: American

Nutrition

Serving Size: 2 spears
Calories: 10
Sugar: 1g
Sodium: 280mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: refrigerator dill pickles, homemade dill pickles recipe, easy refrigerator pickles, crunchy pickle recipe, small batch pickles