How to make a refrigerator dill pickle recipe. This is a quick and easy recipe, and you can make a small batch of just one jar to use up extra cucumbers or make them instead of canned pickles.
We grow a lot of cucumbers, so I make a lot of pickles. I make my old fashioned dill pickle canning recipe and bread and butter pickle canning recipe, but we also like these garlic refrigerator pickles.
I like canning pickles for preserving them, and I really like the taste of canned pickles. These no cook refrigerator pickles aren't the same as canned pickles, but they do have a delicious flavor.
They don't have the depth of flavor since you don't cook them, but they stay crisp. These aren't a replacement for canning pickles, but these 10 minutes refrigerator pickles are still a delicious way to enjoy cucumbers.
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Love pickles? You'll love freeze dried pickles!
What is the Difference Between Refrigerator Dill Pickles and Canned Pickles?
Canned dill pickles are made in a similar way as these no cook refrigerator pickles, but canned pickles are processed in a water bath. The water bath kills germs and seals the lid so the pickles are shelf stable for a year.
This refrigerator dill pickle recipe isn't processed, so it's not shelf stable. The pickles have to be stored in the fridge.
Heat can turn pickles soft, so these no cook refrigerator pickles stay crisp. I also like that I can make a small batch of just one jar.
I think canned pickles have a better flavor because they are heated and then sit for a month before opening, but this refrigerator dill pickles recipe small batch has a dill and garlic flavor that's really good.
You can also try this refrigerator bread and butter pickle recipe.
Can You Use Regular Cucumbers to Make Refrigerator Pickles?
Pickling cucumbers are better for canning because they are smaller and firmer. They are crisper when canned.
However, you don't need a pickling cucumber to make garlic refrigerator pickles because you don't cook this recipe.
I've used both regular cucumbers and pickling cucumbers. Both are fine for making refrigerator garlic dill pickles.
Can Mrs. Wages Dill Pickles Mix Be Used for Refrigerator Pickles?
Mrs. Wages sells both a Kosher Dill Pickles Quick Process Mix and a Kosher Dill Pickles Refrigerator Mix.
If you really want to use a mix, then I recommend using the fridge pickle mix. The canning mix uses 9 to 11 pounds of cucumbers, and the fridge mix uses 2 pounds.
I don't know about you, but I don't want 9 to 11 pounds of refrigerator garlic dill pickles in my fridge!
That said, my refrigerator dill pickle recipe is a lot cheaper to make, and it tastes better.
Does Pickle Crisp Work on Refrigerator Pickles?
I don't add pickle crisp to my 10 minute refrigerator pickles, mainly because we eat them too quickly so there's no time for the pickles to get soggy.
Here are some tips to prevent soggy fridge pickles:
- Make refrigerator dill pickles recipe small batch as soon as possible after picking.
- If you need to store your cucumbers, store them in the fridge to keep them cold.
- Cut about 1/4 inch of the blossom end after picking. This end has the enzymes that make the cucumber get soft.
- Pick smaller cucumbers for making pickles because they have fewer seeds and won't get soft as fast as large cucumbers.
- Don't peel your cucumbers before making refrigerator garlic dill pickles.
- Add pickle crisp or a grape leave for tannins.
- Make small batches so they don't have time to get soft.
How Do You Sterilize Jars for Refrigerator Pickles?
You don't need to sterilize jars before making this refrigerator dill pickle recipe. Since you're storing the pickles in the fridge, you it will prevent bacteria, yeast, and mold from growing.
I just wash my jars as usual, preferably in the dishwasher.
How Long Do Refrigerator Pickles Last in the Fridge?
These 10 minute refrigerator pickles will last about 4 to 6 weeks in the fridge. Since they aren't canned, they do need to be kept in the fridge and aren't shelf stable.
Refrigerator Garlic Dill Pickles Ingredients
You will need the following to make 1 pint of no cook refrigerator pickles:
- 3 4-4.5 inch long cucumbers
- 2-3 sprigs fresh dill or 1/4 teaspoon dried dill weed
- 1/2 cup white vinegar
- 1/2 cup water
- 2 cloves garlic, cut in half
- 1 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon yellow whole mustard seeds
- 1/4 teaspoon black peppercorns
How Do You Make Refrigerator Pickles?
Step #1
Wash the cucumbers and cut into slices or spears. Place cucumbers in a pint jar. Make sure there's enough room to cover the cucumbers with the brine. If you're using fresh dill, pack it in the middle of the jar with cucumbers around it.
Step #2
In a medium sized saucepan, bring the vinegar, water, garlic, salt, mustard seeds, sugar, and peppercorns to a boil. Stir until the sugar and salt are dissolved. Remove from heat.
Step #3
Let the brine cool to room temperature. You can place it in the fridge to cool quicker.
Step #4
Place 2 garlic cut garlic halves and a few peppercorns in the jar. Pour the mixture over the jar. Add water as needed to fill the jar.
Step #5
Let the no cook refrigerator pickles sit in the fridge for 24 to 48 hours.
This recipe makes 1 pint. Double to make a quart.
I hope you enjoy these garlic refrigerator pickles!
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