The Best and Easiest Refrigerator Dill Pickles
Look no further! I have solved all of your barbecue needs with the best and easiest refrigerator dill pickles on the planet! We have an overabundance of cucumbers growing in our back yard. I feel like I’m living in James and The Giant Peach, only in my story, I’m being overrun by cucumbers!
I’ve been giving them out to everyone and anyone who will accept them! Neighbors, friends, contractors. But, alas, they are ever growing. So what does one do with an overabundance of cucumbers, you ask? Well, one pickles them! So that’s exactly what I’ve done. And in doing so, I came up with the best and easiest refrigerator dill pickles recipe you’ll ever put your face on.
It actually is the best decision I ever made because our family literally eats an entire jar a day. I promise, you’ll never buy pickles again! And if you’re like our friend, Steve, you’ll even drink the jar of pickle juice when you’re finished!
Here’s How to Make Them
- You’ll need a 64 oz wide mouth mason jar with a lid for the pickles.
- Start by warming up the water on the stove, just enough to melt the salt. Add the salt and whisk that until it’s good and combined. Let it cool while you cut the cucumbers.
- Slice the top and bottom off of each cucumber. Then cut them into lengthwise spears (about 4-5 spears per half).
- Back to the pickling liquid. Add in your vinegar, peppercorns, smashed garlic, dill, mustard seeds, & coriander seeds. Stir to combine.
- Then pour your mixture into the mason jar.
- Stuff as many cucumber spears into that bad boy as you can. The liquid will rise up to the top as you fill the jar.
- Screw on the lid and place in the fridge for 2 days.
I might give out prizes for anyone who doesn’t eat the entire jar in one day! Enjoy xoxo.
The Best Refrigerator Dill Pickles
Equipment
- 64 oz wide mouth mason jar
Ingredients
- 1.5 cups water
- 3 Tbsp white vinegar
- 4 garlic cloves *smashed & skin removed
- 1.5 Tbsp kosher salt
- 1 Tbsp whole black peppercorns
- 6 sprigs fresh dill
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 cucumbers *ends removed & cut into spears
Instructions
- Start by bringing your water to a simmer on the stove. Turn off the burner and whisk in the salt until completely melted. Let cool a bit.
- Meanwhile, cut the ends off of each cucumber so they'll fit in your mason jar.
- Slice into spears lengthwise (about 4-5 slices per half depending on the size of your cucumbers).
- Add the remaining ingredients to the salted water and stir to combine.
- Pour into a 64oz wide mouth mason jar (with lid).
- Stuff as many of the cucumber spears into the jar and close the lid.
- Refridgerate for 2 days before eating.
