These refrigerator dill pickles or icebox dill pickles do not require any cooking and area a great way to use up all the cucumbers you grow in the summertime. Making these tangy, crunchy delights is quick and easy.
No Cook Refrigerator ( Icebox) Dill Pickles
You can make these icebox dill pickles in about 30 minutes; no special canning equipment is needed. It's the waiting time that will make you whine. You can eat the pickles in 24 hours, but waiting four days or more is best. The longer the dill pickles mature, the better the flavor.
I make a half-gallon when I make them because, like any pickle, they will last for months. And they only have seven ingredients—well, eight if you like garlic dills, which I do.
I made two pickles this week: Refrigerator Dill Pickles and Grandma's No-Cook Refrigerator Pickles (a bread-and-butter pickle).
If you raise cucumbers in your garden, this is one of the best ways to use them! Cucumbers are plentiful now, but they can be expensive in the Winter. Here's our harvest from a couple of days ago, and we'll keep picking throughout the summer.
Icebox Pickles Or Refrigerator Dill Pickles Recipe
- small cucumbers
- coriander seeds
- yellow mustard seeds
- a few cloves of garlic
- sprigs of fresh dill
- white vinegar
- sugar
- Kosher salt
Optional ingredients:
- dill seeds (if you love dill)
- pepper flakes to make spicy pickles
- bay leaf
Tools You Need To Make These Dilly Pickles
- a half-gallon jar with a tight cover (or smaller jars to fit the number of pickles). Make sure you get a plastic lid, as the metal ones will rust from the vinegar. These jars are perfect!
- knife
- cutting board
- measuring spoons
- measuring cups
- 4-cup glass measuring cup (I find the small and large Pampered Chef batter bowls indispensable in my kitchen)
Ingredients:
- 10 small cucumbers (the "baby" size works best)
- 3 teaspoons coriander seed (whole seed, or use ½ teaspoon ground coriander)
- 3 teaspoons mustard seed
- ½ teaspoon minced garlic
- 5 sprigs fresh dill
- 1 teaspoon dill seeds (optional: only add if you like it to taste strongly of dill)
- 3 cups white distilled vinegar
- 1 tablespoon granulated sugar
- 4 teaspoons Kosher or sea salt
Instructions:
Prepare the cukes
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Slice the cucumbers into ⅛ inch round slices and put them in the clean Mason jar.
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Sprinkle the coriander seed, mustard seed, and garlic over the cucumbers in the jar.
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Stick the dill sprigs into the jar.
Prepare the Brine
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In a microwaveable measuring cup or bowl, mix the vinegar, sugar and salt. Stir to dissolve a bit.
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Microwave the brine for about 1-2 minutes, until warmed. Whisk gently to be sure the sugar and salt are dissolved.
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Pour the brine over the sliced cucumbers, cover, and shake the jar a bit to thoroughly combine all the ingredients.
Refrigerate & Wait
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Refrigerate for at least 24 hours. They will taste best if you wait to eat them for 5-14 days.
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While waiting, periodically turn the jar over to mix the brine.
Notes
What To Serve With Homemade Dill Pickles
Not sure how to eat these pickles? Here are just a few ideas:
- eat them alone, as a delicious, low-calorie, refreshing snack
- add to egg salad
- with your burgers
- make deep-fried pickles
- try it with a sandwich: you'll love it with my portabella Reuben sandwich
- if you are adventurous, try a peanut butter and pickle sandwich 😉
Homemade Refrigerator Dill Pickles - Icebox Dill Pickles
Author: Recipe Idea Shop
Ingredients
- 10 small cucumbers (the "baby" size works best)
- 3 teaspoons coriander seed (whole seed, or use ½ teaspoon ground coriander)
- 3 teaspoons mustard seed
- ½ teaspoon minced garlic
- 5 sprigs fresh dill
- 1 teaspoon dill seeds (optional: only add if you like it to taste strongly of dill)
- 3 cups white distilled vinegar
- 1 tablespoon granulated sugar
- 4 teaspoons Kosher or sea salt
Instructions
Prepare the cukes
- Slice the cucumbers into ⅛ inch round slices and put them in the clean Mason jar.
- Sprinkle the coriander seed, mustard seed, and garlic over the cucumbers in the jar.
- Stick the dill sprigs into the jar.
Prepare the Brine
- In a microwaveable measuring cup or bowl, mix the vinegar, sugar and salt. Stir to dissolve a bit.
- Microwave the brine for about 1-2 minutes, until warmed. Whisk gently to be sure the sugar and salt are dissolved.
- Pour the brine over the sliced cucumbers, cover, and shake the jar a bit to thoroughly combine all the ingredients.
Refrigerate & Wait
- Refrigerate for a minimum of 24 hours. They will taste best if you wait to eat them for about 5-14 days.
- While waiting, periodically turn the jar over to mix the brine.
Notes
FAQs About Refrigerator Dill Pickles
How long until refrigerator pickles are ready?
You can eat them after a day, but if you have a bit of patience, they are much tastier after 4 or 5 days. The yumminess is worth the wait!
How long do refrigerator pickles last?
These zingy dills should last in the fridge for up to 8 weeks if you keep them tightly closed, but they are so good, I doubt you'll have any left after about a week 😉
What is the difference between refrigerator pickles and canned pickles?
Refrigerator pickles need to stay in the fridge and are usually made without any cooking. The Canned pickles take longer to make and need to be properly canned, but they don't need to stay in the fridge until you open the can. Canned pickles can last up to 12 months in a dark cool place in your cupboards.
Can I reuse refrigerator pickle brine?
Yes, you can reuse the refrigerator pickle brine once or twice. Just add more pickles in the brine and enjoy after a few days. You can also use this brine for other veggies, such as beans, carrots, chili peppers, bell peppers, onion slices, and asparagus.
Can I use whole cucumbers to make refrigerator dill pickles?
Yes, you can. Just be aware that it will take longer to pickle, so you'll need to wait at least 3 or 4 days and, even better, about a week. The best way to make these is to cut them into spears, crinkle-cut slices, or chips for sandwiches.
More Cucumber Recipes
- Grandma's No Cook Refrigerator Pickles
- Pickle Wraps
- Cucumbers and Onion Salad
- Dill Cucumber Salad
- Cucumber Salsa
- Pea and Cucumber Salad
- Fennel Orange Cucumber Salad
