Best 3 Refrigerator Garlic Dill Pickles Recipes

Transform ordinary cucumbers into a crisp and flavorful snack with this comprehensive guide to making refrigerator garlic dill pickles. Discover the secrets of creating perfectly tangy and garlicky pickles by following a step-by-step process. We'll guide you through selecting the freshest cucumbers, preparing the brine, and preserving the pickles for a delightful treat. Whether you're a pickle aficionado or a home canning enthusiast, this article will provide you with the knowledge and inspiration to create your own batch of irresistible refrigerator garlic dill pickles.

Let's cook with our recipes!

REFRIGERATOR GARLIC DILL PICKLES

Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

Ingredients

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

Steps:

Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles image

I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time P7DT15m

Yield 2 pds pickles

Number Of Ingredients 7

Ingredients

6 cups water (I use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorns

Steps:

Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
Remove from heat; cool to room temperature.
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
Store, covered in the the refrigerator.
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

CRUNCHY REFRIGERATOR GARLIC DILL PICKLES

Crunchy Refrigerator Garlic Dill Pickles image

I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!

Provided by Susan Bickta

Categories Other Appetizers

Time 40m

Number Of Ingredients 10

Ingredients

12 pickling cucumbers, washed and sliced lengthwise
1 large sweet onion, sliced
1 large bunch fresh dill, washed and chopped
2 clove garlic, chopped
1 qt water (4 cups)
1/2 qt apple cider vinegar (2 cups)
1/3 c pickling salt
2 Tbsp sugar
1 tsp pickling spice
1 tsp alum

Steps:

1. Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
2. Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
3. Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
4. Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.

Tips for Making Refrigerator Garlic Dill Pickles:

Choose fresh, firm cucumbers for the best results.
Use a variety of pickling spices to create a flavorful brine.
Make sure the brine completely covers the cucumbers in the jar.
Let the pickles ferment for at least 2 weeks before eating them.
Store the pickles in the refrigerator for up to 6 months.

Conclusion:

Refrigerator garlic dill pickles are a delicious and easy way to preserve cucumbers. With just a few simple ingredients and a little time, you can make your own pickles that are sure to be a hit with your family and friends. So next time you have a surplus of cucumbers, give this recipe a try!