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Homemade: Quick Refrigerator Dill Pickles

This is a quick and easy recipe for the pickle lover in your family. Here at Happy Acres, my wife is a big fan of them. In years past she had been buying pickles to put on sandwiches, but last year I had one of my ‘I can make that’ moments. So I planted several different pickling cucumbers out in the garden, and when the harvests started rolling in I got busy making pickles!

I use my Benriner mandoline to get slices with an even, consistent thickness. If you have a mandoline slicer it will make short work out of preparing the cucumbers. It may take a couple of tries to get the thickness set like you want it, but after that the slicing goes quickly. I’ve been slicing them just a bit less than 1/8 of an inch thick, but thicker or thinner will work too. When you make them yourself you can make them exactly how you like them!

The recipe makes about a quart of pickles, and can be scaled up or down as needed. You should wait at least a few hours before eating these. They will be even better after 24 hours, and should keep for a month in the refrigerator.

Quick Refrigerator Dill Pickles
A Happy Acres original

1-1/2 lbs pickling cucumbers, sliced
2 cloves garlic, sliced or whole
1/2 cup white wine vinegar
1/2 cup water
1-1/2 tsp salt
2 tsp mustard seeds
2 tsp dill seeds

1. Place cucumber slices and garlic in a non-reactive bowl.

2. Heat vinegar, water, salt, mustard seeds and dill seeds until simmering either on stove top or in the microwave.

3. Pour hot brine over cucumbers.

4. Place plate or bowl over cucumbers to keep them submerged under brine. Let sit for 30 minutes, or until cool.

5. Pack into jar or glass container and place in refrigerator. Pickles can be stored for up to a month.