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Refrigerator dill pickles in a plastic container on a cutting board, with stray pickle spears laying beside the container

Refrigerator Dill Pickle Spears


  • Author: Leannda Cavalier
  • Total Time: 34 minute
  • Yield: About 16-20 spears 1x
  • Diet: Vegetarian

Description

These zesty refrigerator dill pickle spears are super easy to throw together, and don’t require any sort of cooking or fermentation. So flavorful you’ll want them all the time!


Ingredients

Scale
  • ⅓ cup pickling salt
  • 1 tsp dried dill
  • 1 tsp black peppercorns
  • Pinch red pepper flakes
  • 1 cup white vinegar
  • 45 pickling cucumbers (46 inches), quartered lengthwise*
  • 3 cloves garlic, crushed
  • ½ large bunch fresh dill
  • Several cups filtered water

Instructions

  • Combine pickling salt, dried dill weed, black peppercorns, red pepper flakes, white vinegar and one cup of filtered water in a quart-sized jar.  Stir until salt dissolves.
  • Place as many cucumber spears as you can fit into the mixture.
  • Place fresh dill and garlic cloves in between and around the cucumbers, using a butter knife to help you push them down if necessary.
  • Top off with filtered water, making sure to cover all of the pickles. Seal tightly and give it a shake to combine.
  • Leave the jar in the refrigerator for at least two days, preferably 3-4. Eat within a week at most.

Notes

  • You can always halve any large quarters if you like your pickles thinner.
  • I actually used a deli container this time that I had from buying grape leaves. You can really use just about any air-tight container that holds about a quart. Just don’t use anything that’s going to hold the smell of the vinegar or pass on smells from other foods.
  • This recipe goes great with my Slowcooker Italian Roast Beef!
  • Prep Time: 10 minutes
  • Cook Time: 2-4 days
  • Category: Sides
  • Method: Soaking
  • Cuisine: American

Keywords: Refrigerator dill pickle spears, refrigerator dill pickles