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Crispy Homemade Cucumber Dill Pickles (Easy Refrigerator Recipe)

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These crispy homemade cucumber dill refrigerator pickles are incredibly easy to make with simple ingredients. They stay crunchy for weeks and deliver that perfect deli-style tangy flavor.

Ingredients

Scale
  • 1 ½ pounds Kirby cucumbers (or other small pickling cucumbers)
  • 2 tablespoons kosher salt (for salt soak)
  • 1 cup cold water (for salt soak)
  • 1 cup distilled white vinegar
  • 1 cup water (for brine)
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt (for brine)
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill (or 1 tablespoon dill seeds)
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds (optional)
  • Pinch of turmeric (optional)

Instructions

  1. Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the blossom end. Cut the cucumbers into spears, coins, or leave them whole if they’re small.
  2. Salt soak for crunch: Place the cucumber pieces in a large bowl and sprinkle with 2 tablespoons of kosher salt. Toss well to coat. Cover the cucumbers with 1 cup of cold water and let them sit at room temperature for 1 hour.
  3. Rinse and drain: After an hour, drain the cucumbers in a colander and rinse them thoroughly with cold water. Shake off as much water as you can, then pat them dry with a clean kitchen towel or paper towels.
  4. Make the brine: In a small saucepan, combine 1 cup distilled white vinegar, 1 cup water, 1 tablespoon sugar, and 1 tablespoon kosher salt. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove from heat and let the brine cool to room temperature.
  5. Pack the jar: While the brine cools, pack your clean jar with the cucumber pieces. Tuck in the smashed garlic cloves, fresh dill sprigs, black peppercorns, and mustard seeds (if using).
  6. Pour the brine: Once the brine is completely cool, pour it over the cucumbers in the jar. Make sure the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
  7. Seal and refrigerate: Screw the lid on tightly and give the jar a gentle shake to distribute the spices. Place the jar in the refrigerator. Wait at least 24 hours before tasting; flavor develops after 48 hours and peaks after 5-7 days.

Notes

For even crunchier pickles, after the salt soak and rinse, soak the cucumbers in ice water for 30 minutes before packing the jar. Always let the brine cool completely before pouring over cucumbers to avoid cooking them. Label the jar with the date; pickles are best within the first month but keep for up to 3 months in the fridge.

Nutrition

Keywords: cucumber dill pickles, refrigerator pickles, homemade pickles, easy pickle recipe, crispy pickles, deli-style pickles

Find it online: https://lenatable.com/crispy-homemade-cucumber-dill-pickles-easy-refrigerator-recipe/