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I never realized how easy it was to make homemade dill pickles. Once you try these, you’ll never buy pickles at the store again.
Pickling cucumbers are a little different than regular cucumbers. They are a little smaller, firmer, and have less seeds. I get mine from a farm or farmers market, but you can also buy them seasonally at the grocery store. You can use regular cucumbers if you can’t find pickling ones, they just won’t have the same crunch — your dill pickles will still be tasty, though.
Since these are refrigerator pickles, there is no need to can or seal the jar, which makes them even easier. These should last up to two months in the refrigerator — and the best part is they get more delicious the longer you wait to eat them. That said, they should be ready to eat in about three days.
I cut my cucumbers into spears, but you can also make chips, chunks, or whatever you like. Also, if you like a spicier pickle, try adding red pepper flakes or jalapenos.
Easiest Refrigerator Dill Pickles
Once you try these homemade pickles, you’ll never buy any at the store again.
- 3 1/2 cups water
- 1 1/4 cups white vinegar
- 1 Tbsp sea salt
- 8 pickling cucumbers (about 4 cups) cut into spears
- 2 cloves garlic skinned and whole
- 2 heads fresh dill
In a medium saucepan, stir in water, vinegar, and sea salt over high heat.
Bring to a boil; remove from heat and let cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large mason jar or plastic container.
Pour cooled vinegar mixture over cucumbers to the top of the container.
Seal container with lid and refrigerate for at least 3 days.
The pickling brine can be used up to three times. Just add more sliced cucumbers to your jar and refrigerate for another three days. They will lose a little flavor, but they’re still tasty.