Deli-style refrigerator dill pickles

Easy and crispy deli-style refrigerator dill pickles are a delicious thing to have in your fridge this summer. They are perfect for sandwiches, burgers, hot dogs, and much more. 

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Pickles are a thing of beauty. I can't eat a sandwich or a burger without one (or two). Dill are my favorite and the crisper the better in my opinion. That's why I love these refrigerator pickles because the cucumbers are not cooked so they stay crisper than canned or jarred pickles.

I must warm you that they are completely addictive if you are a pickle fan like me! They are the perfect compliment to your favorite sandwich or summer burger! I want to grab one every time I walk past the refrigerator when I have them.

These pickles are made with pickling cucumbers which are small and crunchy. You can find them at farmers' markets and farm stands in the summer, or grow them in your garden if you have one. 

I've never made these particular pickles with larger cucumbers. I like the crunch and texture of the smaller pickling cucumbers.

Note that these are refrigerator pickles so they are not preserved and are not safe for canning. These pickles are ready to eat after about 48 hours of brining, and they don't last forever. You should eat them within a couple of weeks. They don't have a lot of vinegar to really extend their shelf life.

If the pickles start to get soft/mushy or you notice any sort of mold or smell, they should be tossed. I put my pickles in one large half gallon jar and use a long fork to get them out. You can also use quart jars (3-4). 

You can adjust the spices to your liking. Feel free to add more red pepper flakes for a spicier pickle, or add more garlic cloves for more garlic flavor. 

Give these deli-style refrigerator dill pickles a try if you want to try some homemade pickles or find yourself with some small pickling cucumbers.

Yield: One half gallon jar

Author: Amy (Savory Moments)

Deli-Style Refrigerator Dill Pickles

Easy and crispy deli-style refrigerator dill pickles are a delicious thing to have in your fridge this summer. They are perfect for sandwiches, burgers, hot dogs, and much more.

Ingredients

• 3 cups water
• 6 tablespoons white vinegar
• 3 tablespoons pickling/canning salt
• 1 quart pickling cucumbers, cut into spears (quartered lengthwise with ends trimmed)
• 2 cloves garlic, peeled
• 1/2 teaspoon dill seed
• 2 tablespoons roughly chopped dill weed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon black peppercorns

Instructions

1. Put the water, vinegar, and salt into a small saucepan over medium heat. Heat the mixture stirring occasionally until the salt is dissolved. Set aside to cool.
2. Place the garlic, dill seed, dill weed, red pepper flakes, and black peppercorns into the bottom of a clean 1/2 gallon glass jar (you can use smaller jars, just divide the seasonings equally into each jar and add a garlic clove to each).
3. Scrub the cucumbers well to remove all dirt. Trim the very ends off of each cucumber and cut into spears. Pack them into the jar - you want to fit as many as possible, but leave room to let the brine get into and around each spear. If you can't fit them all, that's okay.
4. When the mixture is cool, pour it into the jar. All the cucumbers should be covered with brine. Top the jar with a lid.
5. Place in the refrigerator and they will be ready to eat in about 48 hours.

Recommended Products:

Ball Mason Jar Lids

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Check out these other pickle recipes: 

Bread & Butter Refrigerator Zucchini Pickles

Quick Pickled Radishes

Hot & Spicy Refrigerator Turnip Pickles 

Quick Pickled Red Onions

Also check out the round-up of 18 Vegetable & Fruit Quick Pickles