Kosher Dill Refrigerator Pickles

pickles1There are all kinds of Dill Pickle recipes out there and I have to admit over the years I have tried many.

Mostly because I love a great Dill Pickle.
My father was German so that along with sauerkraut was something I knew as a young child. Not to mention my curiosity for making something a bit out of the ordinary.

By the time I was about 20 and queen of my own kitchen I started implementing my own basement pantry. Well dill pickles, home made olives and sauerkraut were a yearly ritual. I made them in crocks, jars, canned and fresh. At least 2 dozen each lined the basement shelves for many years.

pickles2This is what they look like when they are just made. Notice how green they are. As they pickle they will become more yellow green. My favorite over the years and the most simple to make are from the recipe below.

These are fresh kept in the refrigerator. I only keep 3 quarts on hand in the extra refrigerator and when they get low I can easily make more.

As you can see I use small cucumbers when I can find them but normal pickling cucumbers cut in quarters would do just as well.

This time I could not find fresh dill heads so I had to resort to the dill weed (the fresh leaves alone)

These are ready to eat after about 2 weeks (if you can wait that long) and like any fresh pickle will last until they are gone.

Kosher Dill Refrigerator Pickles
Serves 15
This fresh refrigerator pickle is one of my favorite easy to make dill pickles. They are small and crispy and great for a dill snack.
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Prep Time
30 min
Total Time
45 min
Prep Time
30 min
Total Time
45 min
8 calories
1 g
0 g
0 g
0 g
0 g
65 g
944 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 8
Calories from Fat 1
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 944mg
Total Carbohydrates 1g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Each Quart Jar
  1. enough cucumbers to fill the quart jar (depends on what kind of pickles you use and how big they are)
  2. 1 - 2 heads of dill or several stems of dill weed or 2 Tbsp dill seed
  3. 4 cloves of garlic cut in half
  4. 1 tsp. whole mustard seed
  5. 1 small dry red chili pepper (optional)
  1. 1 cup distilled white vinegar
  2. 1 1/2 cup distilled water
  3. 2 Tbsp. Morton's Kosher Salt
  1. Make sure you have clean jars. I stick mine into the dishwasher and then let them cool off. These will not be heated or canned.
  2. Add the dill heads, the chili, 2 garlic cloves.
  3. Pack in your cucumbers add the next 2 garlic cloves and the mustard seeds.
  4. Heat the vinegar, water and salt in a NON-REACTIVE pot (stainless steel would be good). You do not have to boil just get it hot enough to dissolve the salt.
  5. Pour it into the jar leaving 1/4 inch of head space.
  6. Place on your lid and band. Tighten it.
  7. Place in refrigerator to cure for 2 weeks.
  1. I used the coctail cucumbers that I can buy at Costco. They are perhaps 2 1/2 to 3 inches long and perhaps 1/2 inch thick. I pack them into the jars straight up for the bottom layer and however they will fit on the top layer. There are between 12 and 20 per jar depending on the size.
  2. For pickling cucumbers which are about 5 to 6 inches long I cut them in quarters and it will take 4 or 5 again depending on the size and thickness.
  3. Use distilled water because it does not have any of the minerals that might be in your local water that could give you an odd taste.
  4. You want white distilled vinegar to keep the color clear and bright.
  5. Kosher salt is a pure salt without the iodine or minerals that some other table salts might have.
  6. My pickles do not usually make it until 2 weeks. They are small so they cure quickly and I just have to try them out after about a week. I have learned to be able to tell by the color when they are done enough to eat.
  7. Yumm!
A Food Orgasm

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