Slices of Refrigerator Dill pickles in a plate

Easy Refrigerator Dill Pickles Recipe

Refrigerator Dill Pickles Recipe are vegetables that are immersed with an brine solution and stored in a jar. It is placed in a refrigerator for at least a week before serving.

An Easy Homemade Refrigerator Dill Pickles Recipe

I love eating Pickle and they serve perfectly when eating with sandwiches. Also, they are great appetizers and side dishes. Usually, in most recipes they use cucumber, but to me, I include carrots and green chilies to give a nice flavor of my pickles.

In the Middle East and Western countries, some of their dishes use cucumber pickles, and they blend well with sandwiches. For example, I ate Shawarma sandwiches, and one of their ingredients has a pickle. Its sour taste gives a delicious flavor of the sandwich.

Personally, if you eat it alone, it may not be nice since it might be too sour for others. But, if you eat with sandwiches, it tastes much better. Because I love to pickle, I will be showing you how to cook my easy version of Refrigerator Pickles Recipe.

Ingredients Needed for Refrigerator Dill Pickles Recipe

There are several ingredients needed to prepare for your favorite Refrigerator Dill Pickles Recipe

Firstly, I am using three different vegetable pickles which are cucumber, carrot, and green chilies. Normally, most pickles used the only cucumber, but I like to add other vegetables. Also, adding green chilies will give its nice spicy flavor of my pickle, and I love eating green chili alone. In addition to that, I add garlic to add a nice garlicky flavor of this recipe.

Secondly, dill is a very important herb you need for your pickle. When you put in the jar, it will provide a nice herb aroma from the dill which will taste good. You can also add coriander seeds, but I did not use this ingredient in my recipe.

Thirdly, you need water and vinegar. The vinegar is the main ingredient that will provide its sour taste of the pickle. For correct measurement, I am using a 1:2 ratio of the Vinegar and Water. For example, every 1 cup of water, I add 1/2 cup of vinegar. That is because I don’t want my pickle to be too sour. This measurement is actually subjective since, in other recipes, they use a 1:1 ratio. If you prefer a stronger sourly taste, you can use this ratio if you want. 

And lastly, I add salt and sugar for taste. The sugar will help reduce the acidic of the pickle. On the other hand, some recipes used kosher salt, but I am using just ordinary iodized salt. Personally, I don’t notice any difference in my pickle.

What are the kitchen appliances, or other things needed for this recipe?

When making Dill Pickles Recipe, you will need a cooking pot or pan where you will be used to heat and mix the water, vinegar, salt, and sugar. And a Jar to put the pickle and the acidic liquid in the refrigerator.

Take note that the Jar must be cleaned and dry before adding anything inside.

Is there a differences between Canning and Refrigerated Process for my Dill Pickle?

When making a pickle recipe, you can either use a canning or refrigerated process. Canning is a process that you are applying heat in your pickle jar to help remove any microorganism. This is much difficult technique because you have to do it correctly to prevent spoiling the food. 

In my recipe, I am not doing the canning process because it is time-consuming. Also, I am living in a tropical country in the Philippines where the weather here is too hot to make a canning pickle. Unlike refrigerated pickle, it is easier and you can just store it in the refrigerator for several days before eating.

Instruction to make Refrigerator Dill Pickles Recipe

To make this recipe is easy and straight forward. First of all, you have to heat the water and vinegar. After that, you add salt and sugar and mix it well. Once it is fully dissolved, turn off the heat and let it cool down before putting it into the jar.

Chopped the carrot, cucumber and green chilies in a long cylindrical shape. Also, remove the skin and smashed the garlic without chopping them off. This will help release the aroma of the garlic.

Place the dill herbs first on the bottom of the Jar, followed by garlic. And then add the cucumber, carrot and green chilies. Lastly, add the acidic liquid mixture into the jar, and closed the lid well to prevent air coming inside. Stored into the refrigerator for 1 week before serving, and you are done. Easy isn’t it? In 5 to 7 days, the color of the pickles will fade or lighten which is normal, and it will be crunchy.

Below is the full instruction of how to make your favorite Refrigerator Dill Pickles Recipe

Easy Refrigerator Dill Pickles Recipe

5 from 1 vote
Recipe by Saif Al Deen Odeh Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

90

kcal
Refrigerated Time before serving

7

days

Refrigerator Dill Pickles Recipe is a vegetables that is immersed in an acidic mixture of vinegar and water, and stored into the refrigerator.

Ingredients

  • 1 large carrot

  • 4 green chilies

  • 1 Japanese Cucumber

  • 3 cloves of Garlic

  • 1 cup of water

  • 1/2 cup of vinegar

  • 2 tablespoon of Dill

  • 1 teaspoon of salt

  • 1 tablespoon of sugar

Directions

  • Add water and vinegar in a pan. Once it is boiling or simmering, add sugar and salt, and mix well. One it is fully dissolved, turn off the heat and let it cool down.
  • Put the dill herbs in the bottom of Jar. After that, add the garlic above the dills.
  • Place the remaining vegetables into the Jar. Put additional dills in the upper end of the Jar (optional).
  • Pour the brine into the Jar. Closed the Lid well, and stored it into the refrigerator for 5 to 7 days before serving.

Notes

  • Instead of cutting the vegetables in a long shape, you can sliced into a circle form if you like
  • You can optionally add peppercorn and coriander seeds for better flavor
  • Make sure the Jar is fully covered with the Brine so it will not affect the texture, and prevent microorganism growth.
  • Although you should wait for 5 to 7 days, you can actually start eating after 48 hours.

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Nutrition Facts

4 servings per container


Calories90

  • Amount Per Serving% Daily Value *
  • Sodium 500mg 21%
  • Amount Per Serving% Daily Value *
  • Potassium 330mg 10%
  • Total Carbohydrate 12g 4%
    • Dietary Fiber 2g 8%
  • Protein 2g 4%
  • Vitamin A 60%
  • Vitamin C 180%
  • Calcium 4%
  • Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you love pickle, here are other pickle recipes that you may like to try cooking at home

14 Comments

  1. I have never tried this method and it looks so much easier than canning! I tried my hand at canning some years ago and got so frustrated at the time it took LOL. I’m not a patient person… so I really love your method and will be trying this as soon as I can get my hands on some mason jars

    • Thanks Felicia. Yes I also feel frustrated doing Canning Pickle since it is time consuming and difficult. The refrigerator pickle is much easier and convenient 🙂

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