Refrigerator Dill Pickles Four Ways

Hey everyone! Please enjoy this guest post by my sister, Lauren!

There’s nothing better than a healthy, snack-worthy recipe that is also kid-approved. This brings us to Refrigerator Dill Pickles Four Ways!  But, really, there are infinite ways to prepare dill pickles, pleasing the most delicate palate to the most hearty.

This recipe came about from a giant, two-pound bag of mini cucumbers from the local warehouse store (Sam’s Club, if you’re curious, but bulk minis are sold at most big box stores). I’ll be honest, I don’t love raw cucumbers, and my family could only eat so many, so we needed a lasting alternative to avoid a fridge full of mold and wasted greens. 

Making dill pickles with kids

The staple ingredient in dill pickles is, of course, fresh dill. Our dill seedlings were just starting to thrive, so we turned to store-bought organic “baby trees,” as my girls called them, and quickly experienced the sensory overload of the soft dill fern and fragrant smell that stayed on their hands all day.  

“Get your stools!” I shout and my two daughters go sprinting for the closest step-stools.  To them, this phrase means baking and cooking, slicing and pouring, and their favorite: measuring and stirring!  The kitchen has quickly become our favorite place for learning and bonding. 

Why refrigerated pickles? 

The main reason is, it’s REALLY easy.  Who wants to go through the complex process of safely preparing jars?  Or risk getting seriously ill?  And the pickles are ready to eat and devour in just three days and will last about two months in the fridge (but only if you have incredible willpower, which I don’t, or make a VERY large batch).  Ours are usually gone in a few days.  

Discs or spears? 

We chose discs for mini cucumbers, since cutting these bite-sized pieces was a fun activity for my three-year-old. I made small cuts about 1/8-1/4 inch apart and then she used our plastic spreading knife to slice the discs–how very Montessori of us. About a third of every cucumber became a snack and we made do with the remaining “perfect” slices. 

Making the pickles

The brine

Usually pickles are made with white or rice vinegar, but I chose apple cider vinegar for the snappy taste and extra health value. Just make sure you don’t heat your brine too hot so you can keep the probiotic microbiome alive!  Here’s what you need to make the pickle juice for all four jars: 

• 1 1/4 cups apple cider vinegar
• 3 tablespoons salt
• 2 tablespoons sugar
• 2 cups cold water 

Simply heat the first three ingredients in a saucepan until the salt and sugar have completely dissolved. Then add the 2 cups of cold water. 

The pickle base

Cut two pounds small cucumbers into 1/8-1/4 inch rounds. Divide your pickle rounds among four 16-ounce mason jars. Then, to each jar, add the following spices:

• 1-2 tablespoons fresh dill
• 3 cloves garlic, peeled and smashed

The flavors

For extra flavor, add the following spices.

Jar one:

• 1/4 teaspoon turmeric
• 1/8 teaspoon (about a pinch) of cardamom

Jar two:

• 1-2 tablespoons fresh rosemary leaves

Jar three:

• 2 teaspoons red pepper flakes–this one is spicy!

Jar four:

• 1/2 teaspoon celery seed

Completing the jars

Once you’ve distributed the spices, divide the brine evenly among the jars. If you don’t have quite enough brine to cover the cucumbers in every jar, you can top it off with cold water to make sure it’s full and all the stuffings are covered.  

Give a few gentle shakes to mix everything in and place in the refrigerator for three days. Pickles will get stronger the longer they’re in the fridge.

The options are endless

What else can you pickle?  Just about anything that has a firm texture…

• cauliflower
• carrots 
• cabbage (a great sandwich topping) 
• radishes 
• red onions (delish!)

In the end, our jars were full, stuffed with dill “trees,” fresh garlic, and our favorite herbs and spices to create the perfect, refreshing snack or lunch-time side.  Try not to eat the whole jar. But if you do, it’s ok, because they’re healthy!

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