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Refrigerator Dill Pickle Slices
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Make Refrigerator Dill Pickle Slices without canning! This EASY recipe yields 1 quart of yummy pickle slices for burgers and sandwiches.

Category: Condiment
Cuisine: All Cuisines
Keyword: refrigerator dill pickle slices
Servings: 1 quart jar + a ½ Pint jar
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Brine:
  • 2 cups water
  • 1 cup white vinegar (5% acidity)
  • 1 Tablespoon kosher salt
  • ½ teaspoon granulated sugar
For The Pickles:
  • 6 pickling cucumbers each approx. 5" long
  • ½ bunch fresh dill torn into pieces (most of stem removed)
  • ½ Tablespoon whole peppercorns (in spice section at most stores)
  • ½ head garlic peeled/separated into cloves/smashed
US Customary - Metric
Instructions
Make Brine:

  1. Fill medium saucepan with water, white vinegar (5%), kosher salt and granulated sugar. Bring this to a boil, stirring to make sure salt and sugar fully dissolve, then take the pan off the heat source. Let brine cool to room temperature.

To Make Pickles:

  1. Wash and dry a quart sized jar. Next, wash the cucumbers. Cut off (discard) both ends of each cucumber. Slice cucumbers into rounds, approximately ¼ inch thick.

  2. Fill the jar by layering cucumber slices with fresh dill, peeled and lightly smashed garlic cloves, and peppercorns. (Example: put in a few slices, add some dill, garlic cloves and peppercorns, then repeat this until the jar is full. IMPORTANT:  Fill the jars full but don't pack ingredients in too tightly, because you need room for the pickling brine and spice to permeate the cucumbers.

  3. Pour cooled brine into the jar (or jars). Cover ingredients with brine. Press slices (and spices) down into the jar to ensure they are fully covered. IMPORTANT: Fully cover everything with brine so the pickles (below the surface of the brine) can soak up all the flavor they need.

  4. Seal the jar with an airtight lid. Place jar in the refrigerator; let them "pickle" AT LEAST 1-2 weeks before you open the jar and eat them (for best flavor).

  5. NOTE: The pickles taste BEST if eaten within 3 months of making them! After that they're still good (and safe) to eat but may have slightly diminished flavor. Enjoy!