These Refrigerator Dills Are Easy and Ready In a Day
These are the best fresh dill pickles. I was making pickles at the restaurant for about a year. They were really good and one day we ran short on white vinegar so my Sous Chef added some cider vinegar and WOW! They were great.
Important
Soak the whole cucumbers in cold water for an hour so they are crisp. This really makes a big difference in the final product.
Super Easy Best Fresh Dill Pickles
Just combine the following and wait a day or two. If you want some pickle the next day cut some of the cucumbers in quarters.
- 10 pickling (Kirby) cucumbers halved lengthwise
- 4 cups water
- 1 cup white venegar
- 1/2 cup cider vinegar
- 2 tbsp kosher or pickling salt
- 10 cloves garlic smashed
- 15 black peppercorns
- 1/2 bunch dill roughly chopped or torn
Some Tips
- Do not use iodized salt
- soak your cucumbers in cold water for an hour
- if you want some for the next day quarter the cucumber lengthwise
- These are refrigerator dills or fresh dill so keep them chilled.
- They are the best in the first 3 days but they will hold up for a couple weeks.
These pickles go great with this great potato salad
Easy Refrigerator Dill Pickles
Don't get ripped off at the farmers market. These are better and you will be eating them tomorrow.
- 10 Kirby Cucumbers
- 4 cups water
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2 tbsp kosher salt
- 10 garlic cloves smashed
- 15 black peppercorns
- 1/2 bunch fresh dill
soak cucumbers in cold water for 1 hour so they are crisp.
slice cucumbers in half lengthwise and combine all ingredients. put in refrigerator.
They will be done in a day or 2 and you can put in tupperware, jars, etc…
About Chef Mark
I am a working Chef featured in the Washington Post and USA Today. Follow the blog for lots of tips and hacks. There will be one important tip per post to up your game.