We’re fans of Persian cucumbers for Fattoush Salad, but they also make great pickles and are available year-round. Refrigerator Pickles are easy to make and allow you to control key ingredients like salt and sugar.
A simple brine acts as a universal base for simple garlic and dill, a more complex batch with mustard and coriander seeds, or a spicy kick with strips of jalapeno pepper. Try one or all three varieties below. The recipe, as written is enough for three 1-quart jars.Print
Refrigerator Dill Pickles
For the Brine
- 5 1/4 cups water
- 2 1/3 to 2 1/2 cups distilled white vinegar (to taste)
- 1 tbsp pickling salt*
- 1/2 tsp Lakanto Classic Sweetener (optional)
For the Jars
- 3 1-quart canning jars, freshly washed and dried
- 12 Persian cucumbers, halved or quartered lengthwise, or sliced crosswise (4 per jar)
- 3 large garlic cloves, peeled and sliced lengthwise (one clove per jar)
- 1 bunch of fresh dill, rinsed and tough stems removed (6–8 sprigs per jar)
- 18 whole peppercorns, divided (6 per jar)
- Optional: 1/4 tsp mustard seeds per jar; 1/4 tsp coriander seeds per jar; 1/3 small jalapeno pepper, deseeded and sliced into thin strips per jar.
For the Brine
- Bring water, vinegar, Lakanto, and salt to a rolling boil.
- Cover and remove from heat. Let cool to lukewarm or room temperature.
For the Jars
- Using 4 cucumbers per jar, halve or quarter the cucumbers lengthwise or slice crosswise on an angle into 1/4-inch thick rounds, as desired. Set aside until ready to assemble jars.
- Rinse and divide dill, removing long stems; slice garlic and pepper (if using), and measure seasonings.
- For sliced rounds, layer the cucumber slices and dill sprigs. For halves and quartered spears, place the cucumbers upright into the jars and stuff sprigs of dill around and between the cucumbers. You want to leave enough space between the slices and spears so they can float freely, and the brine can be absorbed from all sides.
- Add peppercorns and garlic clove slices, and cover with the cooled brine. That’s it for the basic dill recipe.
- For a spicy dill, use the basic recipe and divide a deseeded and thinly sliced small jalapeno pepper between the three jars.
- For a zesty dill without the jalapeno heat, use the basic recipe and add 1/4 tsp mustard seeds and 1/4 tsp coriander seeds per jar.
- Seal tightly and refrigerate for 5-7 days before opening to eat. After 24 hours, gently turn the jars a few times (do not shake) to ensure the seasoning is evenly distributed within the brine, then return to refrigerator.
Keep refrigerated at all times. Pickles will last up to 6 weeks as long as only clean utensils are used to remove them. If you can’t wait for it to cool, warm/hot brine can be added to the jars, but the pickles will not be as crisp.
These are not canned in a hot water bath. Therefore, the lids won’t vacuum seal and they cannot be stored at room temperature.
*We use pickling salt (can be purchased at most grocery stores) because it will not cloud the brine. Table salt will also work, but may cause clouding.
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