Easy Refrigerator Dill Pickles Recipe – Garlic and Spicy
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I was all set out to make a homemade dill pickle relish recipe and even had my cucumber picked from my garden. It was actually the biggest cucumber of the bunch. For some reason, they are very pale in color this year and not green. This usually doesn’t change the taste at all (it was very bitter) as the last batch of cucumbers tasted really good and was on the sweet side. So, I decided to use the English Cucumbers I had in the refrigerator.
But I was still bummed!
I just really wanted to make my dill pickle relish and I wanted it to be green, instead of pale in color. So, I decided to make some easy refrigerator dill pickles that also are garlic and spicy.
Next week no matter what, I am making some dill pickle relish as I have a lot of recipes that I want to put it on or in (even if I have to buy cucumbers from the grocery store)!
Besides, it may turn out to be the best dill pickle relish ever!
Okay, enough about pickled relish, (can you tell I was excited to make it)? I need to focus on what I am actually making!
I love dill pickles, they are actually what I craved throughout my first pregnancy 25 years ago and I still crave them. They are the perfect crunchy snack and pair well with many other foods.
Plus, they are super simple to make! Especially when they are a refrigerator dill pickle recipe!
Let's get started making these delicious, crunchy, and easy refrigerator dill pickle recipe, that are garlic and spicy.
What You Need To Make Easy Refrigerator Dill Pickles
- Cucumber (I used an English Cucumber)
- Red Onion
- Garlic
- Jalapeno (Optional)
- Fresh Dill
- Mustard Seed
- Vinegar
- Salt
- Whole Peppercorns
- Water
Yum!! My mouth is watering as I'm thinking about eating a pickle once they are done!
Easy Refrigerator Dill Pickles Recipe - Garlic And Spicy
Ingredients
- 2 Med Cucumbers I used English Cucumbers
- 1 1/2 Cups White Vinegar
- 2 1/2 Tablespoons Sea Salt Use 3 Tablespoons if using Kosher salt
- 2 Tablespoons Sugar
- 2 Cups Cold Water I used 9.5 Alkaline Water
- 1 Tablespoon Whole peppercorns
- 1 Tablespoon Mustard Seeds
- 2 Garlic Cloves Sliced Thin
- 1/2 Slice Red Onion
- 1 Jalapeno Sliced Thin
- 1 Small Bunch Fresh Dill
Instructions
- To make the brine, combine the vinegar, sugar and salt in a small saucepan and heat until dissolved. Once dissolved, remove from the heat and add the water. Pour the brine into a bowl or jar and cover. Place in the refrigerator until cool or overnight. I put my brine in a large mason jar, overnight.
- Slice your cucumbers into spears or rounds. I did spears and had brine leftover so then cut rounds with the rest of my cucumber.
- Thinly slice the garlic, red onion and jalapeno (optional)
- Next, I poured the cold brine into another jar so my jar for the pickles would be chilled.
- Put the Peppercorns, Mustard Seeds, Garlic, Onion, Dill and Jalapeno in the jar. I put 3/4 of the ingredients on the bottom and saved some for the top and sides, in-between the cucumber spears.
- Place the spears or rounds in the jar (they should fit in tight)
- Place the rest of onion, garlic, mustard seeds, peppercorns, dill and jalapeno in the jar.
- Pour the brine in the jar all the way to the top.
- Cover tightly and put in the refrigerator for at least 24 hours or more so they are crunchy.
Notes
That's it! That is how easy it is to make easy refrigerator dill pickles that are garlic and spicy! Of course, you could change up the spices to whatever you like. Some variations would be to add dill seed and celery seed. You could even use pickling salt in place of the sea salt or kosher salt.
Either way, pickles are the bomb and I could eat them every day!
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