Refrigerator Dill Pickles

This easy recipe doesn’t require canning, but it does require a 2-day stint in the refrigerator to pickle the cucumbers. You can turn these into a spicy dill pickle by adding a couple of sliced Serrano peppers to the brine.

Makes: 48 picklesHands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Makes: 48 pickles

Ingredients

  • 12 pickling cucumbers (also called kirbys), cut lengthwise into quarters
  • 2 cups white vinegar
  • 1½ cups water
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 1 tsp. fennel seeds
  • 1 bunch dill, roughly chopped

Directions

  • Combine all ingredients except dill in a large bowl. Stir and let sit at room temperature for at least 2 hours.
  • Divide dill evenly into 2 or 3 jars. Divide cucumber spears evenly into jars as well.
  • Pour pickling liquid over cucumber spears. Screw lids on and store in the refrigerator for 2 days before using. Store refrigerated.

Recipe Information

Makes: 48 pickles

Ingredients

  • 12 pickling cucumbers (also called kirbys), cut lengthwise into quarters
  • 2 cups white vinegar
  • 1½ cups water
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 1 tsp. fennel seeds
  • 1 bunch dill, roughly chopped

Directions

  • Combine all ingredients except dill in a large bowl. Stir and let sit at room temperature for at least 2 hours.
  • Divide dill evenly into 2 or 3 jars. Divide cucumber spears evenly into jars as well.
  • Pour pickling liquid over cucumber spears. Screw lids on and store in the refrigerator for 2 days before using. Store refrigerated.

Nutrition Information

Nutrition Information
Amount per serving
Calories10
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium0mg
Total Carbohydrate3g
Dietary Fiber0g
Sugars1g
Protein1g