Uploaded August 2022 | Updated September 2026, 2 weeks ago
The quart jar One of the easiest ways to preserve all those cucumbers coming out of your garden is to make refrigerator dill pickles! This is a very simple recipe and can easily be changed up to produce a variety of flavors. One of my go-to pickles is spicy dill pickles.
Easy Pickledilly Spiced Refrigerator Pickles
Pickling Spice Mix
2 tablespoons dill seed
2 tablespoons coriander seed
2 tablespoons black peppercorns
2 tablespoons pickling salt2 tablespoons mustard seed1 tablespoon pink peppercorns (optional)
Mix together and store any leftover in a sealed container.
For each quart jar:
1/2 small onion, sliced
4 cloves of garlic
spice of your choice: could be a couple of hot peppers, could be 1/2 teaspoon red chili flakes, I use 1 tablespoon Korean dried chilis. You can customize this to your spice level.
Fresh or dried dill fronds
2 bay leaves
cucumbers, sliced or cut into spears (I repack the quart jar with the cucumbers so I know I have the right amount. It's very difficult to give a number of cucumbers here as cucumbers vary so much in size.)
For the brine: combine equal parts vinegar* and distilled water. A good place to start is about one-half the total volume that you are pickling. In the video, I pickle 2 quarts so I made up 1 quart.
With clean jars, pack all the ingredients – layered if you want it to look prettier. Pour over the brine and get out any air pockets with a chopstick or the back of a spoon. You want all the cucumber under the brine. Seal your jars and put them in the refrigerator. Start tasting after a few days. These should last for a couple of months in the refrigerator.
*I recommend starting with white distilled vinegar as the flavor is not as sharp as apple cider vinegar. I used apple cider in the video for demonstration purposes.
If you have any questions, please don't hesitate to ask.
The quart jar One of the easiest ways to preserve all those cucumbers coming out of your garden is to make refrigerator dill pickles! This is a very simple recipe and can easily be changed up to produce a variety of flavors. One of my go-to pickles is spicy dill pickles.
Easy Pickledilly Spiced Refrigerator Pickles
Pickling Spice Mix
2 tablespoons dill seed
2 tablespoons coriander seed
2 tablespoons black peppercorns
2 tablespoons pickling salt2 tablespoons mustard seed1 tablespoon pink peppercorns (optional)
Mix together and store any leftover in a sealed container.
For each quart jar:
1/2 small onion, sliced
4 cloves of garlic
spice of your choice: could be a couple of hot peppers, could be 1/2 teaspoon red chili flakes, I use 1 tablespoon Korean dried chilis. You can customize this to your spice level.
Fresh or dried dill fronds
2 bay leaves
cucumbers, sliced or cut into spears (I repack the quart jar with the cucumbers so I know I have the right amount. It's very difficult to give a number of cucumbers here as cucumbers vary so much in size.)
For the brine: combine equal parts vinegar* and distilled water. A good place to start is about one-half the total volume that you are pickling. In the video, I pickle 2 quarts so I made up 1 quart.
With clean jars, pack all the ingredients – layered if you want it to look prettier. Pour over the brine and get out any air pockets with a chopstick or the back of a spoon. You want all the cucumber under the brine. Seal your jars and put them in the refrigerator. Start tasting after a few days. These should last for a couple of months in the refrigerator.
*I recommend starting with white distilled vinegar as the flavor is not as sharp as apple cider vinegar. I used apple cider in the video for demonstration purposes.
If you have any questions, please don't hesitate to ask.
