ou are gonna love this so easy refrigerator pickle recipe!
I call them my One N’ Done Dillies…
because my recipe calls for one teaspoon or one tablespoon of every herb and spice in the ingredients. So easy right?
Who doesn’t love a crunchy crispy zesty pickle?
At my house we love them so much that I have to keep 2 quarts of these in the fridge at all times or we might run out. Mr. H eats the heck out of them. He can go through a half of a jar in one day! He doesn’t always but when the mood for these Dillies strikes, watch out!
I live in Illinois where fresh garden cucumbers grow rampant in the summer months. They are plentiful in gardens or if you don’t garden, the Farmer’s Market is a great place to get them. However in the winter months, we have no Farmer’s Market in our area so I buy my cucs from Aldi’s. I buy the bags of mini cucumbers. One bag makes one quart. They are about 4 1/2 to 5 inches long. Any bigger than that and they will be too big for the jar.
We have a community garden in my little town, so I pick them about the same size there and this spring I am going to give container gardening a shot. You can bet cucumbers will be one of the veggies I plant.
When prepping the cucs for this recipe, you will first want to wash them thoroughly to get all of the wax off if you bought them in a store. I always use soap, water and a scrub brush. If you don’t get the wax off, the flavor of the brine can’t get in as well. Plus the wax just makes the skins tougher when you bite into them.
Also, be sure you don’t get the “burpless” cucumbers. They don’t stay as crispy and nobody like a soggy pickle, right? My Dillies are as crunchy as the famous name brand refrigerator pickles you buy in the refrigerated isle in the grocery store and burpless just won’t give you that.
Once you’ve washed your cucumbers, then let them soak in ice cold water for about 30 minutes. I add a few ice cubes to keep it good and cold. This will ensure a crispy pickle.
OK, now on to the recipe…
Celene's One N' Done Dillies
So crisp and easy refrigerator pickles the whole family will love. It just takes a few minutes to make. This recipe makes one quart.
- 5-6 4-5 inch long pickles
- 1 tbsp Pickling spice
- 1 tbsp minced garlic or 2 whole garlic cloves peeled
- 1 tbsp dried dill weed or one fresh dill head
- 1 tbsp pickling salt
- 1 tbsp Swerve or sugar you can use any stevia that measures like sugar 1 to 1
- 1 tsp red pepper flakes for more spicy use 1 tbsp, for less spicy use 1/2 tsp. You can leave this out if you don't want them spicy.
- white vinegar
- filtered or distilled water
Scrub cucumbers then soak them for 30 minutes in ice cold water.
Slice pickles in half longways, or into thick slices. Longways are extra crispy.
Add all herbs and spices to the bottom of a one quart jar.
Tightly pack cucumber halves or slices into the quart jar. When you don't think you can cram any more in, keep cramming.
Once your cucumbers are packed in tightly, fill the jar 1/4 of the way up with white vinegar.
Finish filling the jar with filtered water to over the top of the cucumbers and put the lid on tightly.
Turn upside-down and shake well to distribute the herbs and spices. Place in the refrigerator, after a day shake again and put the jar back in the fridge upside down. Day 2 shake again and turn back right side up.
Dillies can be eaten in as little as 2 days. 3-4 days are better for the flavor to soak in well.
Makes 1 quart
Let me know what you think of these Dillies and leave a star rating please!
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