crunchy pickles

Come learn how to make your own crunchy refrigerator dill pickles. They&#039;re quick and easy to make, delicious, and delectably tangy - ready to eat in five days!

Crunchy Refrigerator Pickles: Quick &amp; Easy Homemade Dill Pickles Recipe

2-6 Fresh cucumbers (depending on type and size)

Water

Distilled white vinegar

Apple cider vinegar

Sea salt, kosher or pickling salt

Sugar

dill (a small handful) OR 2-3 dill flower heads

Fresh garlic cloves, peeled

Peppercorns,

Mustard seed

Red chili flakes

leaves

onion

Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).

Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).

Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.

Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.

Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.

Add the cucumbers into the jar until full, carefully packing to reduce wasted space.

Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Place an air-tight lid on the jar, and then move to the refrigerator.

For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.

Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.

Crunchy homemade dill pickles that stay crisp even after processing.  These garlic dills are lip puckering perfection.  

How to Make Perfectly Crunchy Homemade Dill Pickles

cucumbers

water

1-quart pickling vinegar (7%)

salt

tsp black peppercorns

garlic

tsp Sriracha (or red pepper flakes)

dill

tsp Pickle Crisp

Clean and prepare cucumbers. Wash off the debris...

Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour. 

Prepare 8 quart-sized mason jars, lids, and canner...

Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars. 

Add two whole garlic cloves, a sprig or...

Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp 

Prepare the brine. Add the water, vinegar, and salt...

Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil. 

Remove the blossom end from the cucumbers and...

Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small. 

Pack the mason jars tight with your cucumbers...

Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top. 

Ladle, or carefully pour the boiling brine over...

Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.

Gently press a spatula against the pickles and...

Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar. 

Wipe the rims, add the lids and rings,...

Wipe the rims, add the lids and rings, and twist until finger tight.  

Process in a water bath for 15 minutes...

Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.

Leave to rest for 24 hours without disturbing.  

Check to ensure the jars sealed. They are good...

Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks. 

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Crunchy Refrigerator Pickles: Quick...

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