Zesty Dill & Garlic Refrigerator Pickles
This Zesty Dill & Garlic Refrigerator Pickles recipe is a beloved summer tradition inspired by my husband’s best friend’s mother, who makes these delightful pickles in large batches every year. Perfect for those hot summer days, these pickles pack a delightful crunch and bold flavor, enhanced by fresh dill and the perfect amount of garlic. They can be made either in ice cream pails or in large gallon jars, just like the ones used in restaurants. Not only are the pickles a hit, but the pickled onions are also a fantastic companion. My husband and stepdaughter used to fight over both! Enjoy them on sandwiches, as a tangy snack, or alongside your favorite barbecue dishes. While technically ready after a week, the flavors develop beautifully over two weeks—so try to resist snitching; you'll be glad you waited! If your cucumbers run low, you can always store the extra brine in the fridge until you have enough to fill the jars. Just reheat the brine when ready to use. Whether you opt for spears or whole small cucumbers, these pickles are sure to brighten up your meals!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Water
3 quarts (None)
White distilled vinegar
1 quart (None)
Canning salt
1 cup (None)
Sugar
1/2 cup (None)
Garlic cloves
4-8 cloves (Mince or crush)
Fresh dill
2-3 sprigs per bucket (None)
Onion
1 large per bucket (Slice)
Pickling cucumbers
16 cups (Slice into spears or leave whole)
Alum
1 1/4 teaspoons (Sprinkle over the top)
Instructions
1
In a large saucepan, combine water, white distilled vinegar, canning salt, and sugar. Bring the mixture to a boil, stirring to ensure the sugar and salt dissolve completely. Once boiled, reduce the heat and keep the brine hot.
2
While the brine is heating, take time to scrub the pickling cucumbers thoroughly. Depending on their size, either leave them whole or slice them into spears for easy snacking. Mince or crush the garlic cloves; the smaller the pieces, the more robust the garlic flavor will be. Slice the onion into thin rings.
3
In your chosen containers—either buckets or jars—pack the cucumbers tightly, layering them with the minced garlic, onion slices, and fresh dill. Make sure to add at least 2-3 sprigs of dill and one onion per bucket for optimal flavor. Once the cucumbers are packed, sprinkle 1 1/4 teaspoons of alum over the top to maintain crunch.
4
Pour the hot brine over the cucumbers, ensuring they are fully submerged. Seal the jars or buckets with airtight lids.
5
Place the packed containers in the refrigerator and allow the pickles to chill for at least one week before taste-testing. For maximum flavor, wait 1-2 weeks. If stored in an airtight container, these refrigerator pickles can last for several months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pickle recipe?
The recipe is for Zesty Dill & Garlic Refrigerator Pickles.
Who inspired this specific pickle recipe?
It was inspired by the mother of the creator's husband's best friend, who makes them in large batches every summer.
What type of containers can be used for these pickles?
You can use ice cream pails or large gallon jars like the ones used in restaurants.
Are the onions in the recipe edible?
Yes, the pickled onions are described as a fantastic companion to the pickles and are a family favorite.
How long does it take for the pickles to be ready?
They are technically ready after one week, but the flavors develop beautifully over two weeks.
Can I save and reuse the brine?
Yes, you can store extra brine in the fridge and simply reheat it when you have enough cucumbers to fill a new jar.
Should I make spears or whole pickles?
You can choose either spears for easy snacking or use whole small cucumbers.
How much water is required for the brine?
The recipe requires 3 quarts of water.
What type of vinegar is used in this recipe?
The recipe uses 1 quart of white distilled vinegar.
How much salt and sugar are needed for the brine?
You will need 1 cup of canning salt and 1/2 cup of sugar.
How many garlic cloves should I use?
The recipe calls for 4 to 8 garlic cloves.
How should the garlic be prepared for maximum flavor?
Mince or crush the garlic cloves; smaller pieces create a more robust garlic flavor.
How much dill is needed per bucket?
You should add at least 2 to 3 sprigs of fresh dill per bucket.
How many onions are used in each container?
The recipe suggests using one large onion, sliced into rings, per bucket.
How many cups of cucumbers does this recipe make?
The recipe is designed for 16 cups of pickling cucumbers.
What is the purpose of adding alum?
Alum is added to the top of the cucumbers to help maintain their crunch.
How much alum is used in the recipe?
The recipe specifies 1 1/4 teaspoons of alum.
How do you prepare the brine?
Combine water, vinegar, canning salt, and sugar in a saucepan and bring to a boil until the salt and sugar dissolve.
Should the cucumbers be cleaned before pickling?
Yes, pickling cucumbers should be scrubbed thoroughly before being sliced or packed.
How do you pack the pickles into the containers?
Pack the cucumbers tightly, layering them with minced garlic, onion rings, and fresh dill.
When should the alum be added?
Sprinkle the alum over the top of the cucumbers once they are packed into the containers.
Is the brine poured hot or cold?
The hot brine should be poured over the cucumbers to ensure they are fully submerged.
How should the jars or buckets be sealed?
Seal the containers with airtight lids before placing them in the refrigerator.
Where should the pickles be stored?
These are refrigerator pickles and must be stored in the refrigerator.
How long will these pickles last in the fridge?
If stored in an airtight container, they can last for several months.
Can I eat these on sandwiches?
Yes, they are excellent on sandwiches or as a tangy snack alongside barbecue dishes.
What is the first step in the instructions?
The first step is to combine the brine ingredients in a large saucepan and bring them to a boil.
How do I ensure the garlic flavor is strong?
By mincing or crushing the garlic into small pieces, you release more flavor into the pickles.
What is the recommended wait time for maximum flavor?
While they can be tested after a week, waiting 1 to 2 weeks provides the best flavor.
What should I do if the cucumbers aren't fully covered?
Ensure they are fully submerged by pouring enough hot brine over them before sealing.