Refrigerator Dill Pickles

Easy Homemade Dill PIckle Recipe | Living Locurto

4.86 from 27 votes

Best homemade Refrigerator Pickles! An easy old fashion family recipe for crunchy zesty dill pickles. No canning needed. You'll never buy store bought dill pickles again!

Total Time20

Yield: people

Author: Amy Locurto

Equipment

6 Quart Jars

Calories: 29kcal

Ingredients

2 quarts Water
1 quart White Vinegar
1 cup Pickling Salt *makes enough liquid for six 1 quart jars
25 Small Cucumbers
6 cloves Garlic Chopped (about 2 cloves per jar)
1 Onion chopped (a small handful per jar)
2 bunches Fresh Dill
24 Peppercorns 4 per jar
¾ teaspoon Ball Pickle Crisp 1/8 tsp per jar
1 Grapevine Leaf per jar optional - it's supposed to make the pickles crisp.
6 1 Quart Mason Jars

Instructions

Wash the cucumbers before canning by rinsing in water.
Sanitize your jars and lids. Clean jars with hot water and soap. Place lids in boiling water and remove gently with tongs.
Combine water, vinegar and salt to a pan and heat to nearly boiling. This makes the brine. Our family recipe says "Heat mixture just hot enough to put finger in."
Add garlic, onions, Pickle Crisp, fresh dill, 4 peppercorns and one grapevine leaf (optional) into a jar.
Pack cucumbers into the jars.
Use a funnel to pour the liquid mixture over the cucumbers in the jar.
Seal the lids on the jars and let them cool.
After the jars have cooled, place in the refrigerator for about 2 months to pickle before eating.

Notes

This recipe makes 6 Quart Jars, which is about 48 servings.

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Recipe Video

Course: Snack

Cuisine: American

Keyword: dill, homemade, pickles, Snack

Nutrition