Easy Refrigerator Dill Pickles Recipes

EASY REFRIGERATOR DILL PICKLES

Steps:

• Combine water, vinegar, salt, and sugar in a medium saucepan (see notes). Bring to a boil over medium-high heat. Whisk the solution to ensure sugar and salt have dissolved before turning off the heat.
• Turn off the heat and whisk in the turmeric.
• Allow the brine solution to cool to room temperature.
• Meanwhile, wash and slice the cucumbers into ¼-inch slices or spears (see notes).
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough brine solution into the jar making sure to cover the cucumbers (see note). Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4 to 6 weeks after that.
• Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
• For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough of the cooled brine solution into the jar making sure to cover the cucumbers. You should have more than enough of the brine solution to cover the cucumbers, but if you don't you can add equal amounts of water and vinegar to make up the difference.
• Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4-6 weeks after that.

REFRIGERATOR DILL PICKLES

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.