No Cook Refrigerator Dill Pickles could become your favorite way to use up all the cucumbers you grow in the summertime. Making these tangy, crunchy delights is easy.
I made them in about 30 minutes. It’s the waiting that will make you whine. You can eat them in 24 hours, but it’s best to wait about 4 days or more. The longer they mature, the better the flavor. When I make them, I make a half-gallon of them because, like any pickle, they will last for months. And they only have 7 ingredients. Well, 8 if you like garlic dills. And I do.
I decided to make a three of kinds of pickles this week, Refrigerator Dill Pickles, Grandma’s No Cook Refrigerator Pickles (kind of a bread and butter pickle), and Elizabeth’s Recycled Pickles. It’s not cucumber season yet, so they can be expensive. And we’re in the middle of the COVID-19 pandemic so who knows what will be available? My plan this year is to grow my own cucumbers.
Make Sure You Have All the Ingredients
I put 20 cucumbers on the shopping list; Don went off to buy our 10-day supply of produce. He found the cucumbers—small, young cucumbers, sold in packages of 6—and bought 6 packages. Then when he got to the vinegar aisle, guess what? Yup. No vinegar. But I ran to the local store and they had gallons of white distilled vinegar so I picked up a gallon.
What You Need
You will need a half-gallon jar with a tight cover (or smaller jars to fit the amount of pickles), a knife, cutting board, measuring spoons, measuring cups, and a 4-cup glass measuring cup. I find the small and large Pampered Chef batter bowls indispensable in my kitchen.
Refrigerator Dill Pickles Recipe
Refrigerator Dill Pickles Recipe
Tangy, crunchy garlic dill pickles made in the refrigerator. No need to "can."
- 10 small cucumbers (the "baby" size works best)
- 3 teaspoons coriander seed (whole seed, or use 1/2 teaspoon ground coriander)
- 3 teaspoons mustard seed
- 1/2 teaspoon minced garlic
- 5 sprigs fresh dill
- 1 teaspoon dill seeds (optional; 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
Prepare the Cukes
Slice the cucumbers into 1/8 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 aoubt 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 throughly combine all the ingredients.
Refrigerate & Wait
Refirgerate a minimum of 24 hours. They will taste best if you wait to eat them about 5-14 days.
While waiting, periodically turn the jar over to mix the brine.
Some people also add celery seed (1 teaspoon).
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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