I firmly believe in the power of pickles. A few slices of pickled beets can elevate a basic salad into something worthy of the word dinner. Lay a couple of dilly beans alongside your hot dog and and suddenly it could pass for something far more gourmet. Couple cheddar with some pickled garlic scapes (chutney is also good here) and your party guests will praise your cheeseboard abilities to the heavens.
Here in the US, pickles are inextricably linked to cucumbers and so that’s where I’m starting. However, there’s no rule that cucumbers are the only thing that can be pickled. This basic technique can be applied to green beans, okra, asparagus*, cauliflower, carrot*s and all manner of summer squash. Make a promise to yourself that you’ll expand your pickle horizons this summer. I don’t think you’ll regret it.
Many of my local farmers sell their kirby cucumbers by volume and so a single quart was my starting point for this recipe (I did weight them and had almost exactly 1 1/2 pounds of perfect, pickling cukes). I started by washing the cucumbers well, cutting off both ends (the blossom end has an enzyme that can contribute to limp pickles) and slicing them into wedges.
Once my cucumbers were sliced, I combined 3/4 cup apple cider vinegar with 3/4 filtered water and a two teaspoons sea salt. While that came to a boil, I prepped two clean pint jars. Each jar received one teaspoon dill seed, two peeled garlic cloves and one tablespoon chopped spring onion. Finally, I packed the cucumber spears into the jars. The quart of cucumbers fit perfectly into the two jars (makes sense since two pint jars equals a quart).
When the brine reached a boil, I slowly poured it into the jars, leaving a 1/4 inch headspace. Because these are refrigerator pickles (this means that they aren’t shelf stable and must be kept in the fridge) this is the point where the work is done. Once the brine is in the jars, you pop the lids on and tuck them into the fridge. Give them at least a day or two to cure and then nosh away.
*These vegetables need a quick bath in some boiling water before they’re able to be pickled. Spend the time and dirty the pot in order to blanch them for 30-60 seconds. The extra step will pay off in flavor.
Ingredients
- 1 quart kirby cucumbers (approximately 1 1/2 pounds)
- 3/4 cup apple cider vinegar
- 3/4 cup filtered water
- 2 teaspoons sea salt
- 2 teaspoons dill seed
- 4 garlic cloves, peeled
- 2 spring onions (whites only), chopped
Instructions
- Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.
Notes
*Your jars may seal during the cooling process. The USDA will tell you that this doesn’t mean that your pickles are then shelf stable. However, there are people who flout those rules. Use your best judgment.
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[...] Urban Preserving: Refrigerator Dill Pickles | Food in JarsJun 13, 2011 … Because these are refrigerator pickles (this means that they aren’t shelf stable and must be kept in the fridge) this is the point where the work is … [...]
My 13 year-old daughter just made these these with the cucumbers and onions she grew. She is planning to give jars to her teachers this last week of school since we have so many! I can’t wait to try them. This is the first recipe of yours I have been brave enough to try even though I have followed your blog for awhile. One day we will be brave enough to actually can something or make some yummy preserves on our own!
I made these for the first time – my first experience with making pickles – an my garlic has blue on it? What should I do? Are they still safe to eat?
Yep, your pickles are still safe to eat. Sometimes garlic turns blue when it’s exposed to acidic environments.
It is a reaction to your water (copper). They are safe to eat.
Hi…I’m planning on trying my hand at these this week. Question though…does sugar go into these at all? Or does that make a different type of pickle? Can you do Bread and Butter pickles this way too? Can’t wait!
These aren’t a bread and butter pickle, so no sugar. I did a post about sweet pickles for Serious Eats yesterday, though. http://www.seriouseats.com/2012/06/in-a-pickle-bread-and-butter-pickles.html
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My daughter and I made these pickles today. Cant wait to see how they turn out!
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My questions is.. You said, They do need a quick bath in boiling water for 30-60 sec. Can you explain that better to me? After adding onions, garlic, cukes etc. to jar & putting lid on. Then put them in water & bring the water to a boil for 30-60 sec ? Or the liquid in jars have to boil 30-60 sec ?
Sandy, only the vegetables marked with an asterisk need a quick bath in boiling water to soften them before pickling. It is not part of the recipe instructions, it is simply a note. So if you follow the recipe as written, nothing needs a “quick bath in boiling water.” You only do that if you swap in carrots or asparagus for the cucumbers.
I did not have apple cider vinegar and substituted white vinegar. I also added 2 teaspoons of sugar. Doubled the amount of garlic. I will never buy another jar of pickles again!! Thank you!
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Have you ever pickled jalapeno’s? I’d love to know how! Thanks! Love your site!
Check the recipe index, there’s a blog post about it there.
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I made this brine about a week ago, changing the solid ingredients to preference or availability (including grape leaves for crunchiness), and just tasted them. They were my first ever foray into pickling, and I was very excited! I also put them all into one quart jar for ease. They were fine in all aspects except for the vinegar, which was so overpowering that they were barley edible! What did I do wrong?
I completely understand if you don’t respond, this is, after all, a very old post, but I thought I’d try anyways.
mine were overpowered with vinegar taste, so no one ate them. they’ve been in the fridge several months, so today i was thinking of tossing them. i decided to taste one before i tossed, and was surprised that they are now very good! maybe age helps the flavors mingle and mellow.???
The aging part is a huge element in pickles.
I have a couple of questions – on the refrigerator pickles, how long do they keep in the fridge? Also, my liquid is a little cloudy, is this normal? Can I use plastic screw type lids instead of the metal lids & rings? Brine jar in the fridge – how does that work?
Thank-you,
Maureen
i wondered the same thing about how long refrigerator pickles will keep. i know the liquid can turn cloudy and the garlic discolor, but they are still safe to eat. I just tasted some left in the fridge from the summer, and they seemed OK to me. let me know if you found out anything. i believe screw on lids are fine.
I find that as long as the vegetables are submerged and the liquid doesn’t appear to be developing a funky smell or any yeasty tendrils, they’re still good.
[...] Pickle them, of course. I’ve never pickled before in my life, but what the hell. I found a recipe for refrigerator dill pickles and dove right in. It was so damn easy. But I have to wait 24 hours [...]
Hi, Ive just stumbled upon your blog via you guessed it Pinterest! (Lame I know, not everyone can be original and stumble upon your cookbook in a library) I am definitely getting your book.
I just did this small batch of refrigerator dills, with cucs from my garden. I had a small yield so this was bang on
Thank-you so much
Ive bookmarked your blog LOVE IT!
Bobbie P
From Red Deer AB
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