Easiest Fridge Dill Pickles Recipe
I make these when I want pickles without the hassle of canning. The key to this method is that you don’t add water; the salt pulls all the liquid you need directly from the cucumbers, creating a concentrated, crunchy pickle.
Ingredients
- 1 1/2 pounds Kirby or other pickling cucumbers
- 6 large cloves garlic, smashed and peeled
- A large handful of fresh dill sprigs
- 3 tablespoons Diamond Crystal kosher salt
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup distilled white vinegar
Prepare the Cucumbers
Wash the cucumbers well. It’s critical to trim about 1/8 inch off the blossom end of each cucumber (the end that didn’t connect to the vine). This spot contains an enzyme that will make your pickles soft and mushy.
Cut the cucumbers into spears or rounds, depending on how you want to use them.
Combine and Shake
In a large jar with a tight-fitting lid (a 1/2 gallon jar works well), add the cucumber spears, smashed garlic, fresh dill, kosher salt, dill seed, peppercorns, red pepper flakes, and vinegar.
Seal the jar and shake it vigorously for about 30 seconds to distribute the salt and spices.
At this point, you’ll see very little liquid at the bottom of the jar. This is normal.
Let the Brine Form
Place the jar in the refrigerator. After 2-3 hours, you’ll notice a significant amount of liquid has been drawn out of the cucumbers. Give the jar another good shake to redistribute the newly formed brine.
The pickles will be ready to eat after about 4 hours, but their flavor and texture improve dramatically after a full day in the fridge. Shake the jar once or twice a day.
They will keep in the refrigerator for up to 3 weeks.
Easiest Fridge Dill Pickles
Ingredients
- 1 1/2 pounds Kirby or other pickling cucumbers
- 6 large cloves garlic smashed and peeled
- A large handful of fresh dill sprigs
- 3 tablespoons Diamond Crystal kosher salt
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 cup distilled white vinegar
Method
- Wash cucumbers and trim 1/8 inch off blossom ends.
- Cut cucumbers into spears or rounds.
- Combine cucumbers, smashed garlic, fresh dill, salt, dill seed, peppercorns, red pepper flakes, and vinegar in large jar with tight lid.
- Shake jar vigorously 30 seconds to distribute seasonings.
- Refrigerate 2-3 hours until brine forms, then shake again.
- Let pickle minimum 4 hours before eating, best after 24 hours.
- Shake jar once daily during storage.
