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Crunchy Dill Pickles (Refrigerator Style)

August 21, 2011 by Nancy Lopez-McHugh 60 Comments

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

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.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

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?

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

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 8 reviews
Crunchy Dill Pickles (Refrigerator Style)
 
Print
Prep time
24 hours
Cook time
15 mins
Total time
24 hours 15 mins
 
Easy homemade crunchy dill pickles for two. No need for canning using this safe refrigerator style canning.
Author: Spicie Foodie.com & Nancy Lopez-McHugh
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 thinly 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, sea salt, and sugar 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.
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Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan This is how you should start the layering of the jars.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan 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.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan After one week they will look like this. Yummy and ready to eat!

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan 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.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan 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

 

Filed Under: American, Snacks, Vegan/Vegetarian

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Comments

  1. Sandra's Easy Cooking says

    August 21, 2011 at 12:48

    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
    • Spicie Foodie says

      August 21, 2011 at 15:12

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

      Reply
  2. Erin @ Dinners, Dishes and Desserts says

    August 21, 2011 at 16:43

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

    Reply
    • Spicie Foodie says

      August 21, 2011 at 17:14

      Hi Erin, Thank you!

      Reply
  3. Peggy says

    August 21, 2011 at 17:44

    Oh those pickles look so good Nancy!

    Reply
    • Spicie Foodie says

      August 21, 2011 at 18:08

      Thanks Peggy:)

      Reply
  4. Tiffany says

    August 21, 2011 at 19:47

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

    Reply
    • Spicie Foodie says

      August 22, 2011 at 12:05

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

      Reply
  5. Amy @ Gastronome Tart says

    August 21, 2011 at 21:33

    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
    • Spicie Foodie says

      August 22, 2011 at 12:09

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

      Reply
  6. Tadka Pasta says

    August 21, 2011 at 22:18

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

    Reply
    • Spicie Foodie says

      August 22, 2011 at 12:10

      Thanks :)!

      Reply
  7. Ann says

    August 21, 2011 at 23:17

    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
    • Spicie Foodie says

      August 22, 2011 at 12:10

      Hi Ann, Yes give them a try :)

      Reply
  8. torviewtoronto says

    August 21, 2011 at 23:26

    flavourful looking pickles looks fabulous

    Reply
    • Spicie Foodie says

      August 22, 2011 at 12:10

      Thanks!

      Reply
  9. Michelle chin says

    August 22, 2011 at 00:09

    Mmmm pickles! Just love them!

    Reply
    • Spicie Foodie says

      August 22, 2011 at 12:10

      Hehe:)

      Reply
  10. Tres Delicious says

    August 22, 2011 at 03:56

    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
    • Spicie Foodie says

      August 22, 2011 at 12:11

      Yep super simple but so good.

      Reply
  11. Sandra says

    August 22, 2011 at 10:30

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

    Reply
    • Spicie Foodie says

      August 22, 2011 at 12:12

      Thanks Sandra:)

      Reply
  12. Bonnie from sweet Life says

    August 22, 2011 at 10:38

    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
    • Spicie Foodie says

      August 22, 2011 at 12:12

      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
  13. Maya says

    August 22, 2011 at 15:58

    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
    • Spicie Foodie says

      August 22, 2011 at 17:59

      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
  14. Lilly says

    August 22, 2011 at 18:45

    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
  15. Gina says

    August 23, 2011 at 02:15

    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
  16. ping says

    August 23, 2011 at 02:46

    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
  17. Juan says

    August 23, 2011 at 06:02

    A delicious way to prepare.

    Reply
  18. Rita says

    August 23, 2011 at 07:52

    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
  19. Jaime - The Tomato Snob says

    August 23, 2011 at 13:08

    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
  20. monika says

    August 23, 2011 at 18:14

    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
  21. anna says

    August 23, 2011 at 18:39

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

    Reply
  22. Kankana says

    August 23, 2011 at 22:33

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

    Reply
  23. Steve Cylka says

    August 23, 2011 at 22:34

    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
  24. Laura @ Family Spice says

    August 24, 2011 at 11:08

    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
  25. Hester @ Alchemy in the Kitchen says

    August 24, 2011 at 14:28

    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
  26. Magic of Spice says

    August 24, 2011 at 15:08

    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
  27. Katherine Martinelli says

    August 24, 2011 at 23:59

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

    Reply
  28. Reem says

    August 26, 2011 at 02:01

    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
  29. Marsha @ The Harried Cook says

    August 26, 2011 at 08:13

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

    Reply
  30. Vicki Bensinger says

    August 27, 2011 at 11:43

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

    Reply
  31. Paula @ Paula's Plate says

    August 17, 2012 at 23:44

    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
    • Spicie Foodie says

      August 18, 2012 at 00:34

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

      Reply
  32. Helene Dsouza I Masala Herb says

    August 21, 2012 at 14:23

    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
    • Spicie Foodie says

      August 21, 2012 at 20:13

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

      Reply
  33. Alibell says

    February 26, 2013 at 03:46

    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
    • Spicie Foodie says

      February 26, 2013 at 16:40

      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
  34. Kathy says

    May 29, 2013 at 15:13

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

    Reply
    • Spicie Foodie says

      May 29, 2013 at 20:35

      Great, enjoy!

      Reply
  35. Maz says

    July 30, 2015 at 15:24

    made these pickles for the firtime i used malt vinegar will I die?

    Reply
    • Spicie Foodie says

      July 30, 2015 at 23:09

      Haha, I think you’ll survive Maz! :) But your pickles will taste different than mine. Good luck and let me know how they taste, you might have discovered something delicious.

      Reply
  36. Little Cooking tips says

    August 27, 2015 at 06:09

    Just as we thought; easy to make, with clear instructions from you our dear blogger friend Nancy Lopez:)
    It’s amazing how many things we can preserve with homemade recipes and enjoy them, knowing they’re additives/chemicals free, isn’t it?
    Thank you for teaching us this dear Nancy!
    Hugs from both,
    Panos and Mirella
    xoxoxo

    Reply
    • Spicie Foodie says

      August 27, 2015 at 21:30

      Hi Panos and Mirella! Homemade is always best, we know exactly what goes into the food we are going to eat. Thank you, hugs back!

      Reply
  37. Barb says

    August 12, 2017 at 11:32

    Can I use braggs apple cider vinegar? I don’t use any white vinegar.

    Reply
    • Spicie Foodie says

      August 12, 2017 at 12:53

      Hi Barb,

      I’ve never used apple cider vinegar for dill pickles, so I can’t really tell you how my recipe will work out with them. Sorry. You may want to do a little research online or just give it a go and see how they come out.

      Reply
  38. Sauerkraut Billy says

    August 14, 2017 at 16:25

    I love your pictures! They do a great job of showing how aesthetically pleasing the process can be if we let it! I definitely want to give this recipe a try, thank you so much for sharing! I’ll report back with how it turns out!

    Reply

Trackbacks

  1. Pickle Experiment « Food Allergy Round-Up says:
    January 22, 2013 at 00:02

    […] Crunchy Dill Pickles from Spicie Foodie and Refrigerator Dill Pickles from Food in Jars. […]

    Reply
  2. Earth Eats: Swedish Meatballs in a Creamy Sauce with Mashed Potatoes, and Lingonberry Jam – Spicie Foodie ™ says:
    November 28, 2014 at 23:01

    […] pickled cucumbers slices […]

    Reply

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