Refrigerator Dill Pickles - Seasonal Recipe
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Refrigerator Dill Pickles
Dill pickles are deeply associated with Eastern European Jewish culinary tradition — fermented cucumber pickles were a ghetto staple in the Pale of Settlement and were brought to New York City by immigrants in the late 19th century, becoming embedded in American deli culture.
Ingredients
- 700g (675g (1.5 lbs)) pickling cucumbers (Kirby or small cucumbers, 8–10cm/3–4 in long)
- 480ml (2 cups) distilled white vinegar (5% acidity)
- 360ml (1½ cups) water
- 2 tbsp pickling/canning salt (non-iodised)
- 1 tbsp sugar
- 2–3 heads fresh dill or 1 tsp dill seed
- 2 cloves garlic, smashed
- ½ tsp whole black peppercorns
- ½ tsp whole mustard seeds
- ¼ tsp red pepper flakes (optional)
- 1 small dried bay leaf
- Optional: grape leaf, horseradish leaf, or oak leaf (tannins keep pickles crisper)
Method
- Washing — Wash cucumbers thoroughly. Slice off the blossom end (the end opposite the stem — it contains enzymes that soften pickles). Cut into spears, chips/rounds, or leave whole if small enough to fit.
- Step 2 — For crunchier pickles: toss cucumber pieces with 2 tsp salt; refrigerate 1 hour; rinse thoroughly. This draws out excess moisture.
- Packing — Pack dill, garlic, peppercorns, mustard seeds, pepper flakes, and bay leaf into clean glass jars. Add cucumber pieces, packing tightly.
- Step 4 — Bring vinegar, water, salt, and sugar to a boil in a saucepan, stirring to dissolve. Pour hot brine over cucumbers in jars, ensuring all pieces are submerged.
- Cooling — Cool to room temperature. Apply lids. Refrigerate.
- Step 6 — Pickles are ready in 24–48 hours. Best flavour at 4–7 days. Keep refrigerated; use within 6–8 weeks.