We are a pickle family. Not pickled per se, but all about the pickles. You know – we love em! We always have pickles in the refrigerator. My husband loves pickle juice on salads – no kidding. My man is a pickle kind-of-guy. I’ve made bread & butter pickles for most of my adult life and look forward to plenty of cucumbers in the garden for just that purpose. But I’d never made dill pickles … until now.
There is a lovely lady named Mary blogging away at One Perfect Bite. Mary is a wonderful, creative, interesting writer, and an incredible blogging machine. There are more than 2,000 recipes on her site and I can’t imagine how many people visit her each day. Mary and her family were recently on vacation and she re-played some of her most popular posts while on a break. This refrigerator dill pickle recipe was, at the time, the second most popular post on the blog with over 500,000 views. Gosh – I figured they must be some pretty great pickles – and they are!
Talk about simple! They are flavorful, require no cooking so they stay crisp and fresh, and really hit the spot when you need a pickle fix. Absolutely delicious!
Easy Refrigerator Dill Pickles
A classic dill pickle and super easy to make!
Recipe type: Pickles, appetizer
Serves: 1 quart
- 1½ cups white distilled vinegar
- ¼ cup granulated sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- ¾ teaspoon dill seeds
- 2 cups hot water
- 2 pounds pickling cucumbers, sliced ¼ inch thick
- ¾ cup chopped fresh dill
- 3 cloves garlic, coarsely chopped
- Combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until the sugar dissolves and the mixture is clear. Cool to room temperature.
- In a large bowl combine the cucumbers, garlic and dill. Toss to combine. Pour the brine over the mixture and stir to coat. Cover the pickles with a plate to weigh them down and keep them covered in the vinegar mixture. Seal the bowl with plastic wrap and refrigerate overnight, stirring a few times. Spoon the pickles into jars or airtight containers and refrigerate for up to two weeks. Makes 1 quart.
(adapted from a recipe by Bobby Flay)
I just love it when a recipe lives up to my expectations. This was so simple and delicious. If you want a sweet pickle be sure to try my family favorite for Bread & Butter Pickles. I have a place in my heart for those pickled sweet onions and thin sliced cucumbers.
We’re getting close the Labor Day and the official end of summer. Hope you’re ready for pumpkins, raking leaves, fleece jackets and boots. I know I am!
Have a great weekend and thanks so much for stopping by.