Learn how to pickle cucumbers the simple way so you can make the best dill refrigerator pickles you’ve ever had. I promise they’ll be a big hit with everyone!
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage. After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. We omit the dill and use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.
Sometimes we eat our pickles within a few days. We hate to waste the well-seasoned liquid mixture, so when they disappear too quickly we just pack more fresh cucumbers in the existing liquid. We add a touch more vinegar and top off with more water.
Do you have cucumbers or other veggies coming out of your ears? Give this simple pickling recipe a shot, I promise you won’t regret it!
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