Appetizers/ DipsCooking Tips & TricksRecipes

Refrigerator Dill Pickles

heartysmarty79 views

I planted WAYY too many cucumbers in my garden this year and I am close to cucumber overwhelm! It is really easy for cucumbers to spoil before I can get around to steam-canning them, so I have been doing the chilled method lately. Also, I have had the hardest time finding canning lids in the stores around here! It’s like everyone is storing up food incase the pandemic shuts down the stores again!

Anyways, this is the easiest way to get a lot of cucumbers preserved really fast–and they just so happen to be totally delicious. Here is how you do it:

  1. Harvest those babies and scrub the thorns off of them. I use hot water just so they can be more sanitized.
  2. Slice pickles in round chips, crosswise, about 1/4 to 1/2-inch thick.

3. Place garlic cloves, spices, and herbs on the bottom of four (sanitized) quart jars. Pack cucumbers as tightly as possible into the jar.

4. Meanwhile, bring to boil the water, sugar, and salt mixture. Remove from heat. Use a ladle to pour the solution into each jar until it reaches 1/2 inch to the rim.

5. Cap the jars with a plastic lid and refrigerate for 10 days. Store pickles in the fridge for up to 3 months. (The jar pictured below is a 2-gallon jar which works the same as 4 1-quart jars.)

Refrigerator Dill Pickle Chips

Easiest way to preserve garden cucumbers
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 quarts
Author heartysmarty

Ingredients

  • 20 small pickling cucumbers 16-20 depending on the size
  • 6 Cups water
  • 3 Cups white vinegar
  • 3 Tablespoons canning and pickling salt
  • 1 1/2 teaspoons granulated sugar
  • 3 Tablespoons dried dill weed
  • 3 teaspoons mixed pickling spices
  • 6 cloves garlic quartered or smashed

Instructions

  • Harvest cucumbers and scrub the thorns off of them. I use hot water just so they can be more sanitized.
  • Slice pickles in round chips, crosswise, about 1/4 to 1/2-inch thick.
  • Meanwhile, make the brine by adding water, salt, and sugar in a large stockpot. Bring to boil, then remove from heat.
  • Place spices, herbs, and garlic at the bottom of quart jars. You should have 1 Tablespoon dill, 1 teaspoon pickling spices, and 2 cloves garlic per jar.
  • Pack cucumber slices into jars leaving as little space as possible.
  • Carefully ladle the brine over packed cucumbers until it reaches 1/2 inch below the rim of the jar. Remove air bubbles by sliding the handle of a plastic spoon down the inside edge of the jar.
  • Cap the jar with a plastic lid, or an old canning lid (no sense using a new one, because these pickles have no need to be sealed) and metal ring.
  • Chill in the fridge for 10 days for pickles to reach maximum flavor. Pickles can be stored for 3 to 4 months, but they will start to lose their crunch after that.

Notes

I was in a bind once and didn’t have enough white vinegar on hand to make a full batch. I mixed it with apple cider vinegar, and the pickles tasted just as delicious. You can experiment with the type of vinegar you use if you wish.

Leave a Response

Recipe Rating