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Jars of Easy Canned Refrigerator Dill Pickles Sitting on a Towel

Easy Canned Refrigerator Dill Pickles

Crisp homemade dill pickle spears in a simple vinegar brine with dill seed, dill weed, garlic and mustard seed. Keep them as 3-month refrigerator pickles or water-bath can them for a year on the shelf. Makes 8 pints from 4 pounds of cucumbers.
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Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 pint jars
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 pounds cucumbers
  • 4 teaspoons dill seed
  • 2 teaspoons dill weed
  • 4 teaspoons minced garlic
  • 2 teaspoons mustard seeds
  • 4 tablespoons kosher salt
  • 4 1/2 cups water
  • 4 1/2 cups white vinegar or apple cider vinegar

Method
 

  1. Put the dill seed, dill weed, garlic, mustard seeds, salt, water and vinegar in a large pot. Cover and bring to a boil over medium-high heat.
  2. Wash the cucumbers, trim the ends, halve lengthwise and cut each half into 4-5 spears sized to fit your jars with 1/4 inch of headspace. Put the spears in an extra-large bowl.
  3. When the brine boils, reduce the heat and simmer 5 minutes. Pour it, spices and all, over the cucumbers and let them sit until cooled to room temperature.
  4. Pack the cooled spears into 8 pint jars (or 4 quarts). Stir the brine so the spices are distributed and ladle it into the jars through a funnel, leaving 1/4 inch of headspace. Put the lids on loosely.
  5. Refrigerator pickles: press the lids down, tighten the bands and refrigerate up to 3 months (best after 4 weeks).
  6. Shelf pickles: place the jars in a large pot, cover with 1 inch of water, remove the jars, bring the water to a boil, then return the jars and boil 10 minutes for pints (15 for quarts). Turn off the heat, rest a few minutes, remove carefully and cool to room temperature. Check the seals; keeps up to 1 year.

Notes

Halve the recipe for a smaller batch. Either vinegar works, so use what you have.