easy 2-day refrigerator dill pickles

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In our house the phrase “in a pickle” gets used regularly. Usually it’s being applied to me and has something to do with my tendency to start more than I can finish all in one go. And it often involves me trying to deal with garden produce.

Last weekend, before the craziness of hockey try-outs took over and the dad and the tall kid (and me, occasionally, for the games) spent 7 out of 10 days in various hockey arenas in the area, we spent a few minutes picking cucumbers and dill and then maybe another 10 minutes assembling a couple of jars of these pickles. We’ve been snacking on them ever since.

The original recipe can be found here – I’m just reproducing it for my own ease of finding it again next year. You can use any container or jar that you have around the house, just make sure that it is thoroughly washed beforehand. The pickles should keep for months in the fridge as long as they are kept immersed in the brine – just use your judgement – if they start to smell off or grow mold, then it’s probably time to throw them out.

Easy 2-Day Refrigerator Dill Pickles

Printable Version

  • fresh cut dill
  • garlic, 1-2 cloves per jar
  • pickling cucumbers, washed well
  • 3 cups water
  • 6 Tbsp distilled white vinegar
  • 3 Tbsp kosher salt

Add 1 minced or pressed clove of garlic and a few sprigs of dill to the bottom of each jar.

Cut the cucumbers into spears or coin shapes.  Add to the jars, packing in as many as you can without having to force them in.

Combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with an additional few sprigs of dill. Depending on how many jars you are making, you may need to make more brine.

Put the lids on the jars and refrigerate for two days to allow the cucumbers time to marinate in the brine.  Store in the fridge – these should keep for several months.

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20 thoughts on “easy 2-day refrigerator dill pickles

  1. I love pickles, and would almost be driven to make these. Almost–see you have been a positive influence on me….

  2. If only we had the little blighters to pickle but the harvest of those failed! We have beans though and beans and even more beans. Made runner bean soup today (first time) and it was delicious. Two pints in the freezer and more to come! 🙂

    • Deb Weyrich-Cody says:

      My Mom pickled her beans (just to get rid of them; ) They’re fast, easy, delicious AND good for you! If you like Zippy Pickles, you can add a couple of slices of Hot Banana Pepper to the jar: )

    • Are runner beans the same as green beans? I have to admit I have never made a soup out of just green beans before – what all do you put in it? It’s that time of year around here where we start making soup again.. today I made an extra large pot of chili in order to put some away in the freezer too.

      • Deb Weyrich-Cody says:

        Bernardin: a classic source for canning recipes… http://www.bernardin.ca/pages/recipes/3.php
        Their Bread & Butter Pickle: http://www.bernardin.ca/pages/recipe_page/51.php?pid=445
        If you like hamburger relish – here’s my all-time favourite – it’s also a Bernardin recipe (and an EXCELLENT way to use up some of those extra zukes; ) http://www.recipesource.com/side-dishes/relishes/zesty-zucchini1.html. I’ve found, rather than stirring FOR HOURS, that the big slowcooker does a fantastic job of cooking/reducing relish and salsas: )
        Finally, I’m pretty sure this is the same as Grandma’s Refridgerator (Nine Day) Pickle…
        http://www.bernardin.ca/pages/recipe_page/51.php?pid=482
        Sorry, pickle recipes are kinda like chips… Betcha can’t try just one!; )

          • Deb Weyrich-Cody says:

            You’re welcome! (Only too glad to help: )
            Oh, and about Scarlet Runner Beans? Pole beans in general are AWESOME!!
            Take up less space. Easy on the back. Make shade for lettuces and such. Stay clean/’way less rust. Most prolific climber (w/ really cool seed). Heritage plant so tougher than most. Pink/black/mauve “pinto” seed is saveable. Use beans fresh or dried. Gorgeous “Mountie-Red” blossom are a bee & hummingbird magnet. Our family’s grown these alongside Kentucky Wonder for as long as I can remember. Kentucky Wonder is another amazing heritage climber and SUPER tough – I’ve had them come up after spending the winter on the trellis (too small to harvest, HA!) Delicate, pale yellow blossom. Green, stringless pod also good fresh or dried for it’s, also saveable, brown seed.
            And, there’s never too many beans… If you’re “all beaned out” and got enough in the freezer, there’s always Dilling: )

  3. Deb Weyrich-Cody says:

    Beautiful Heidi! To me at least, there’s nothing that compares to the feeling of satisfaction you get from seeing the fruit of your labours all lined up on the counter (especially when they’re Dill Pickles in Crown jars with Zinc-plated screw tops, glass lids and red rubber seals; )
    Not that these are going to be around long enough to need it, BUT, if someone did happen to use your recipe with sterilised bottles, lids and seals, they could also add 1/8 tsp of alum (or one grape leaf) per bottle to keep that fresh-from-the-garden crunch.
    N.B. Preservation is by Lactic Acid Fermentation – no water-bath needed – same concept as making sauerkraut in a crock.

  4. Mo says:

    YUM! love how easy they are!

  5. This recipe is very much like the “Bread and Butter” pickles I have been making from my home-grown cucumbers. But this recipe is easier and looks very tasty with the dill and garlic.

  6. Just wondering how you are… any better? Diane

  7. […] and avoiding freezer burn a little easier. The one recipe that I managed to write about was 2 day refrigerator pickles, but they are so easy to make that they barely count. They aren’t shelf stable canned pickles, […]

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