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Glass jar with clasp lids and rubber seals filled with pickle spears on wooden cutting board.
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Refrigerated Dill Pickles

Homemade dill pickles are the perfect combination of salty, sweet and tangy! Crunchy dill pickles made in about 20-minutes!
Course Home Canning
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 16 people
Calories 48kcal

Ingredients

Refrigerated Dill Pickles

  • 10-12 pickling cucumbers (cut lengthwise)
  • 3 cups water
  • 2 cups distilled white vinegar
  • ¼ cup granulated sugar
  • 3 tablespoons pickling or kosher salt
  • 2 tablespoons pickling spice
  • 5 teaspoons mustard seed
  • 1 ¼ teaspoons celery seed
  • garlic cloves (peeled)
  • fresh dill or dill seeds

Instructions

Refrigerated Dill Pickles

  • Sterilize your jars by either running them through the dishwasher or simmering in boiling water for 10 minutes.

Make the brine

  • In a large pot heat the water, vinegar, sugar and salt over medium heat and bring to a boil.
  • Add the pickling spice to a piece of cheesecloth or cheesecloth bag and let simmer for in the brine for about 10 minutes. Stir occasionally with a spoon.
  • Wash the cucumbers in cold water and cut the ends off. Cut the cucumbers into spears, halves or ½-inch rounds.

Fill the jars

  • In each jar, add 1 teaspoon mustard seed, ¼ teaspoon celery seeds, several peeled garlic cloves and several fresh dill pieces. (or use dill seeds)
  • Divide the cucumbers between the jars. They should fit rather tightly.
  • Ladle the hot pickling brine over the cucumbers, covering them completely. Leave about ½-inch head space.
  • Wipe any brine from the edges of the jars with a clean damp paper towel. Put lids with rings on the jars.
  • Let the jars cool to room temperature before placing them in the refrigerator.
  • For the best flavor, let marinade in the fridge for about 3 or 4 days before enjoying. They will last in the fridge for about 2 months.

Notes

Using Pickling Spice:

We highly recommend using a cheesecloth baggie. They are super convenient and keep the pickling spice contained. (Pickling spice often has pieces of chopped bay leaves and can be harmful if swallowed.)

Slicing cucumbers:

Cut cucumbers lengthwise for spears, halves or cut into chips.

Fresh Dill:

Fresh dill is best. You can easily grow your own from seed OR ask the produce manager at your local grocery store to order you some.
This recipe makes about 5-6 pints (16-ounce) jars of Dill pickles.

Nutrition

Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1316mg | Potassium: 273mg | Fiber: 2g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg