Cucumber-Dill Refrigerator Pickles

Fridge pickles can capture the classic, cucumber-and-dill flavor and crispness without the hassle of canning. Learn more at TwiceasTasty.com.
If there was any doubt that I love pickles, it was dispelled when my first cookbook focused entirely on pickling. Even I explored some new-to-me flavors and foods for that book, some of which has since become personal favorites: Lime-Pickled Onions, Cultured Curtido (Cabbage Slaw), Zucchini Escabeche (Grilled and Pickled Zucchini), Fresh Pears with Lemon, Tepache (Fermented Pineapple Beverage), Sweet Vinegar-Pickled Eggs, Scratch-Made Sriracha, and more. But I always leave space in the fridge for simple, classic, cucumber-and-dill pickles.

In my Twice as Tasty column this week for the Flathead Beacon, I share one of my simplest and most straightforward pickling cucumber recipes that can be eaten in about a day (if you just can’t wait) but will keep for weeks in the refrigerator. It’s a great way to use less than a pound of pickling cucumbers, whose importance I also explain in the column, or make a couple of jars with a larger crop but without the hassle of canning.

Learn more about pickling cucumbers and get the complete recipe for Cucumber-Dill Refrigerator Pickles in my column.

InstagramMake it, share it.
Tag @twiceastastyblog and #twiceastastyblog

Fermented Red Onions and Half-Sour Dill Pickles. Get the recipes in The Complete Guide to Pickling by Julie Laing.
Fermented Red Onions and Half-Sour Dill Pickles. Get the recipes in The Complete Guide to Pickling by Julie Laing. Photograph by Andrew Purcell.

Twice as Tasty

Fridge pickles can capture the classic, cucumber-and-dill flavor and crispness without the hassle of canning. Get pickling recipes at TwiceasTasty.com.Of course, I go to the effort of canning and fermenting the majority of the cucumbers I pickle each year—and I recommend you do so too. Pickling cucumbers have such a short harvest season, maybe 6 weeks in my area, that it pays to process large volumes for long-range snacking. To keep thing simple, the vinegar-to-water ratio I use for Cucumber-Dill Refrigerator Pickles makes them safe for canning, although I tend to can dilled cucumbers whole or in spears because they’ll spend so much time in the jar. Since I became hooked on sour, crisp fermented pickles, I preserve most of my homegrown pickling cucumber harvest that way.

If you’re just exploring the world of pickling, check out some of these older recipes on the blog. I’ve upgraded many of these with improved flavors and instructions—and added many new quick, refrigerated, canned, and fermented cucumber pickles—in The Complete Guide to Pickling.

You can also learn more about making pickles in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.

One thought on “Cucumber-Dill Refrigerator Pickles

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s