<data:blog.pageTitle/>

Crunchy Dill Pickles (Refrigerator Style)

by Spicie Foodie on August 21, 2011

recipe; ingredients; dill pickles; dill weed; cucumbers; garlic cloves; sea salt; mustard seed; brown mustard; sour; vinegar; condiment; American; Spicie Foodie; spicy foodie

When it comes to dill pickles I want them tart and crunchy. Here in Prague it is a very rare occasion that you come across a tart (cucumber) pickle. The local pickles are sweet and frankly I do not like them one bit. When we lived in the states often times we stopped out our local deli that was owned by Polish immigrants. Their dill pickles were the best, fresh, crunchy and tart. The first time we purchased a jar of dill pickles here in Prague we were surprised with their sweetness. We (ignorantly) figured since Czech Republic and Poland are neighbors some things would be the same.

recipe; ingredients; dill pickles; dill weed; cucumbers; garlic cloves; sea salt; mustard seed; brown mustard; sour; vinegar; condiment; American; Spicie Foodie; spicy foodie

We just accepted the local variety and added dill pickles to the list of things we missed from back home. One summer my craving got so bad I took it upon myself to research and make a small batch. So just like making our own grape jam I also started making dill pickles every summer. The recipe I am going to share with you today is one that has been sitting in my drafts since last year. Better late than never right?

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed

What makes these pickles crunchy is the soaking in the ice cold water so do not skip that step. Also these are refrigerator style but if you are comfortable and able to do safe canning these would also be perfect for that. On a last note this recipe yields enough for a small jar or enough for 2 people, feel free to double or adjust as desired.

5.0 from 6 reviews

Crunchy Dill Pickles (Refrigerator Style)
 
Prep time
Cook time
Total time
 
Easy homemade crunchy dill pickles for two. No need for canning using this safe refrigerator style canning.
Author:
Recipe type: Condiment, Snack
Serves: 2
Ingredients
  • 500 grams or 1.1 lb pickling cucumbers
  • 250 ml or 1 cup white vinegar ( estragon infused)
  • 500 ml or 2 cups water
  • ½ Tbs. coarse sea salt
  • pinch sugar
  • 2 garlic cloves
  • ¼ tsp. yellow mustard seed
  • 25 grams fresh dill
Instructions
  1. Wash the cucumbers then place in a container and cover with ice cold tap water and several ice cubes. Cover the container and place inside the refrigerator overnight. The next day do not take the cucumbers out until you are ready to use them. Peel and thingly slice the garlic cloves, set aside.
  2. Sterilize the jars you will be using, either washing with hot water in dish washer or boiling on the stove top in boiling water for 10 minutes. Have the dry jar(s) ready. Bring the vinegar,water and sea salt to a boil. Then add the slices of garlic and mustard seed and continue boiling for another 5 minutes, turn the heat off and set aside.
  3. Drain the cucumbers then slice off both top and bottom off all the cucumbers. Slice the cucumbers into spears, thin lengthwise slices or any shape you like. Place some fresh dill inside the bottom of the jar(s) then begin arranging the cucumbers inside the jar. Add layers of cucumbers and dill, then pour in some of the vinegar mix as you go until you have used up all ingredients. Cover and allow to cool down to room temperature then you can place inside the refrigerator.
  4. Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. THESE PICKLES SHOULD ONLY BE STORED IN THE REFRIGERATOR IF ONLY FOLLOWING THE INSTURCTIONS LISTED HERE. If following proper canning technique then store as usual. These dill pickles will keep for 1 month inside the refrigerator.

 

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed This is how you should start the layering of the jars.

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. It will be a long 7 days of waiting but well worth it.

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed After one week they will look like this. Yummy and ready to eat!

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed One of our favorite ways of eating dill pickles is on the side of a deli style sandwich. A perfect lunch. Perhaps my husband’s favorite way of eating them is right out of the jar as a snack.

recipe; homemade dill pickles; home made dill pickles; crunchy pickles; easy; for two; ingredients; cucumbers; no sugar; garlic; mustard seed And this is my latest batch. Impatiently awaiting 6 more days.

More canning or pickling recipes:
- How To Can Marinara Sauce Using Fresh Tomatoes, by Gina at SPCookie Queen
- Apricot and Garam Masala Jam, by Gina at SPCookie Queen
- Grape Jam for 2 ( refrigerator style), Spicie Foodie
- Zanahorias en Escabeche or Mexican Spicy Pickled Carrots, Spicie Foodie

What are you canning this summer ? Oh, and don’t forget to save that pickle juice incase you need a hangover cure.

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in American,How To Basics,Snacks,Vegan/Vegetarian,Vegetables

{ 51 comments… read them below or add one }

1 Sandra's Easy Cooking August 21, 2011 at 12:48 PM

Oh wow…I never tried making pickles, but my family did every single year..I got too lazy!:)) But this is really great recipe for homemade, and fast I must say! I am so glad that you posted this…Have a great Sunday!

Reply

2 Spicie Foodie August 21, 2011 at 3:12 PM

Hi Sandra, Yes quite fast and so easy to make. You too hope you are having a great weekend!

Reply

3 Erin @ Dinners, Dishes and Desserts August 21, 2011 at 4:43 PM

Your pickles look great! So fast and easy to make too!

Reply

4 Spicie Foodie August 21, 2011 at 5:14 PM

Hi Erin, Thank you!

Reply

5 Peggy August 21, 2011 at 5:44 PM

Oh those pickles look so good Nancy!

Reply

6 Spicie Foodie August 21, 2011 at 6:08 PM

Thanks Peggy:)

Reply

7 Tiffany August 21, 2011 at 7:47 PM

These pickles look great (and easy to make!) … you’re in Prague!?!?!?

Reply

8 Spicie Foodie August 22, 2011 at 12:05 PM

Thanks Tiffany. Yeah I’m in pretty Prague, CZ :)

Reply

9 Amy @ Gastronome Tart August 21, 2011 at 9:33 PM

I don’t blame you for seeking out different pickles. I am not a fan of sweet pickles at all! I’ve been dying to make refrigerator pickles and have yet to do it!

Reply

10 Spicie Foodie August 22, 2011 at 12:09 PM

Hi Amy, You should try them, they are super easy and taste great.

Reply

11 Tadka Pasta August 21, 2011 at 10:18 PM

That first picture is so dramatic and the pickles look juicy and tangy!

Reply

12 Spicie Foodie August 22, 2011 at 12:10 PM

Thanks :)!

Reply

13 Ann August 21, 2011 at 11:17 PM

Delicious! I’m lucky, I like both tart and sweet pickles and we have both! However, I think I may have to try these…homemade pickles = delicious!

Reply

14 Spicie Foodie August 22, 2011 at 12:10 PM

Hi Ann, Yes give them a try :)

Reply

15 torviewtoronto August 21, 2011 at 11:26 PM

flavourful looking pickles looks fabulous

Reply

16 Spicie Foodie August 22, 2011 at 12:10 PM

Thanks!

Reply

17 Michelle chin August 22, 2011 at 12:09 AM

Mmmm pickles! Just love them!

Reply

18 Spicie Foodie August 22, 2011 at 12:10 PM

Hehe:)

Reply

19 Tres Delicious August 22, 2011 at 3:56 AM

Mmmmmm,.. This is one simple yet an all time favorite twister for our meat recipes. I must know by this time how to personalize my own pickles.

Reply

20 Spicie Foodie August 22, 2011 at 12:11 PM

Yep super simple but so good.

Reply

21 Sandra August 22, 2011 at 10:30 AM

Wow I can almost hear the crunch, haven’t made pickles in years. Beautifulul photography.

Reply

22 Spicie Foodie August 22, 2011 at 12:12 PM

Thanks Sandra:)

Reply

23 Bonnie from sweet Life August 22, 2011 at 10:38 AM

Great recipe!! we love pickles and ALWAYS have them onhand, but I really should try to make them homemade!!! I love the first pic, stunning. we love ours with popcorn.

Reply

24 Spicie Foodie August 22, 2011 at 12:12 PM

With popcorn? I have to tell you that my mouth watered when I read that. Never tried it but going to now. Thanks Bonnie:)

Reply

25 Maya August 22, 2011 at 3:58 PM

Yum, I adore dill flavored pickles and like your husband, would them straight out of the jar! I can’t believe you waited a year to share this recipe, now I simply have to try my hand at pickling because you make it sound so easy.

Reply

26 Spicie Foodie August 22, 2011 at 5:59 PM

Hi Maya,
Hehe, they are great out of the jar:) I know the recipe just got lost in my drafts. You should make them and I know they’d be awesome!

Reply

27 Lilly August 22, 2011 at 6:45 PM

Bummer I just used my last dill! I will remember to make these next time I have dill at hand. Is there any difference between a “normal” cucumber and a “pickle” cucumber?

Reply

28 Gina August 23, 2011 at 2:15 AM

Okay, I don’t even like pickles, but I want to try them just because of your amazing photos. Thanks for the linky love. Finally sitting down for a minute to catch up. I said no more canning for me this summer, lol, but know I want pickles. I think we need to find a doctor who treats our particular disorder, he he. Hope you are having a great week.
-Gina-

Reply

29 ping August 23, 2011 at 2:46 AM

These look gorgeous! I so needed you 3 weeks ago when I found some really cute baby cucumbers. I found a recipe to pickle them but yours look and sound so much more interesting and tempting! I’m not even going to wait for mine to be ready. I’m going out to get more cucumbers and doing it your way. Thanks so much for the recipe! Beautiful pics btw.

Reply

30 Juan August 23, 2011 at 6:02 AM

A delicious way to prepare.

Reply

31 Rita August 23, 2011 at 7:52 AM

Hi
I lost you somehow in teh Bogshere; happy I found you again. I used to make dozens of these jars when my boys were growing up. Thanks for sharing this recipe for 2.
Rita

Reply

32 Jaime - The Tomato Snob August 23, 2011 at 1:08 PM

OMG I’m obsessed with the first picture. I would hang it on my wall – love the art deco typeface! on the black background.

Reply

33 monika August 23, 2011 at 6:14 PM

Hello from Poland ;)
I love pickles and already prepared many jars… you can also put some horseradish root inside, pimento or regular pepper corns.

Also you may try version without vinegar, just salty water…
you do everything the same way, but do not slice cucumbers and omit vinegar (just pour hot salty water – 1 heaped tablespoon of salt per 1 litre of water)..
http://easteuropeanfood.about.com/od/polishvegetables/r/Dill-Pickles.htm

Reply

34 anna August 23, 2011 at 6:39 PM

oo i love homemade pickles! yum! i also don’t like sweet pickles, i don’t know what anyone sees in them!

Reply

35 Kankana August 23, 2011 at 10:33 PM

I never made pickle at home but like the flavor combination u used. Looks so very pretty!

Reply

36 Steve Cylka August 23, 2011 at 10:34 PM

Great post. They look great. One of the hardest things for me when I am making dill pickles is waiting the necessary number of days! I want to eat them right away. Take care and have a good week.

Reply

37 Laura @ Family Spice August 24, 2011 at 11:08 AM

My middle-child is addicted to pickles. I should make some with him for a fun kitchen activity. He’d eat the whole jar if he could!

Reply

38 Hester @ Alchemy in the Kitchen August 24, 2011 at 2:28 PM

Lovely pickles, Nancy. I love how quick and easy they are and a fantastic way of using up all the dill I’ve grown this year.

Reply

39 Magic of Spice August 24, 2011 at 3:08 PM

I can not stand sweet pickles of any variety, nor when they are soft instead of crunchy. These are perfectly beautiful and I must get over my canning fear to give them a try :) Stunning photos as always!
Hugs

Reply

40 Katherine Martinelli August 24, 2011 at 11:59 PM

I love making pickles and can’t wait to try this recipe! They seem right up my alley!

Reply

41 Reem August 26, 2011 at 2:01 AM

DELICIOUS!!! OMG I can taste the pickle from your pictures… Lovely I must say.
Wonderful recipe, you made it sound so easy now I have to try this.

Reply

42 Marsha @ The Harried Cook August 26, 2011 at 8:13 AM

Yum! I’ve never tried making my own pickles, and you have inspired me! Great post & gorgeous photographs, Nancy! Thanks for sharing :)

Reply

43 Vicki Bensinger August 27, 2011 at 11:43 AM

I love pickles and these look so easy to make. Your photos as always are stunning. Thanks for sharing.

Reply

44 Paula @ Paula's Plate August 17, 2012 at 11:44 PM

MMM This sounds incredible, and so easy too! I am going to pick up some cucumbers on the way home from work tonight and give it a try! Thanks for a great recipe!

Reply

45 Spicie Foodie August 18, 2012 at 12:34 AM

It’s super easy Paula. Enjoy and have fun:)

Reply

46 Helene Dsouza I Masala Herb August 21, 2012 at 2:23 PM

pickle rocks. I havent made any yet, but I think so my mum has. Just planted my 3 little test ghirkin batch into our garden. lets see if they survive the crazy insects here. at least the snails will be less.
I have never had cut open pickle, so I am kind of seeing this for the first time. I love my pickle very tangy, not sweet, chrunchy, filled with terragon and a couple of small spring onions. yumm!

Thanks for sharing Nancy!

Reply

47 Spicie Foodie August 21, 2012 at 8:13 PM

Hi Helene,
I hope your gherkin plants flourish. That is so exciting to grow your own:) Thanks!

Reply

48 Alibell February 26, 2013 at 3:46 AM

These look great!!! I’m going to make them this weekend. Question: what is the difference between a pickling cucumber and other cucumbers. I was thinking of using small Persian cucumbers. Would those work?

Reply

49 Spicie Foodie February 26, 2013 at 4:40 PM

Hi Alibell,
Thanks and enjoy them. The difference is that pickling cucumbers are those small ones most commonly used for pickling. I’ve never used larger, or Persian, cucumbers for pickling. But I do think they would work just as well. Let me know how they turn out so I can try it too.

Reply

50 Kathy May 29, 2013 at 3:13 PM

I just made these. I’ll let you know how they turn out!

Reply

51 Spicie Foodie May 29, 2013 at 8:35 PM

Great, enjoy!

Reply

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: