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!
- ⅓ cup pickling salt
- 1 tsp dried dill
- 1 tsp black peppercorns
- Pinch red pepper flakes
- 1 cup white vinegar
- 4–5 pickling cucumbers (4–6 inches), quartered lengthwise*
- 3 cloves garlic, crushed
- ½ large bunch fresh dill
- Several cups filtered water
- 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.
- 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