These easy refrigerator Cucumber Dill Pickles are crisp and not too tangy. Garlic and cayenne peppers provide just the right amount of heat.
Cucumber Dill Pickles are a favorite and a classic. They are quick and easy to prepare using very few ingredients. Add-ons and spices are optional and are highly customizable. In 2024, we had more than we could eat from the garden on a daily basis and so I made pickles to preserve the excess. Pickles also make a cool and delicious snack after a hot day in the garden.
Cucumbers From The Garden
Cucumbers are usually one of the easiest vegetables to grow but for some reason they were not so this past summer. I usually direct sow cucumber seeds like I have done in the past. They have no problems germinating but the seedlings kept getting eaten even when I covered them. It was very frustrating. I did not want to be defeated and so I continued to sow more seeds until whatever pests that had been eating them finally left them alone.
As such, I only had very few cucumber plants late in the season. Since our growing season is very short, there was very little time for them to grow and mature. These are the Picklebush cucumbers which are about 4 to 5 inches long and pretty plump cross-wise. I also grew lots of dill, some spicy cayenne peppers, and lots of garlic. I harvested a total of 15 pounds of garlic!
Rounds or Spears
There is no hard and fast rule on how to cut the cucumbers. If you have baby cucumbers, you can leave them whole. Some people like to cut them into rounds using a crinkle cutter. Others like me prefer to cut them into spears. Since these Picklebush cucumbers are quite plump, I had to cut each cucumber into 8 spears. The seeds were a little large and so I decided to remove them but that is optional.
The garlic cloves can be left whole or cut into pieces. If you are leaving them whole, cut a cross at the top so that the garlic flavor can be released into the brine. Cut the cayenne peppers at a diagonal into slices.
A Simple Brine
I used white vinegar, water, sugar, and salt for the brine. I combined them in a small saucepan on the stove and stir until sugar and salt have dissolved. Then, I poured the hot liquid into the jars packed with the cucumber spears, fresh dill, garlic, and cayenne peppers. Finally, I sealed the jars with lids and bands and allow them to cool before transferring the jars to the refrigerator.
When Are The Cucumber Dill Pickles Ready?
You can eat these pickles any time but you will get the best flavor after 2 to 3 days. They are crispy, crunchy, and not too tangy. For me they are just right. That is the good thing about making your own pickles as you can adjust the brine to your own liking. I do find store bought pickles a bit too tangy for my liking. The color of the cucumbers will turn to a brownish green the longer they are pickled in the brine but they will remain crunchy. Store in refrigerator submerged in brine and consume within 2 months.
Similar Tools Used in This Cucumber Dill Pickles
This post contains affiliate links. Please read my disclosure policy here.
Granite Ware 7.5 Qt Strainer Pot with lid.
Ball Regular Mouth 16-Ounces Mason Jar with Lids and Bands, 12-Pack
Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands (Pack of 24)
Cucumber Dill Pickles
Ingredients
- 3 lbs Picklebush cucumbers (or any kind of mini cucumbers) (1.35kg)
- 3 cloves garlic (peeled and cut into pieces)
- 2 cayenne pepper (cut into slices at a diagonal)
- 3 sprigs dill
Brine
- 1 cup distilled white vinegar (240ml)
- 1 cup water (240ml)
- ½ cup sugar (110g)
- 1 tsp salt
Instructions
- Wash jars in warm, soapy water. Place the washed jars in a deep pot or canner. Fill the jars up to the top and the canner up to the same level as the jars with water. Cover the canner and bring water to a simmer (with small bubbles).
- Wash lids and bands with warm soapy water. Drop them into the canner together with the jars. When ready to use, take them out from the canner with a pair of tongs. Dry them with a clean towel.
- Cut cucumbers into quarters lengthwise. Cut off the seeds, if necessary. Then, cut each quarter into half lengthwise. Depending on the thickness of the cucumber, you may only need to cut them into halves or quarters lengthwise.
- Divide and pack prepared cucumber spears, garlic, cayenne pepper, and dill equally between the 3 prepared pint sized mason jars.
- Combine rice vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt have dissolved completely.
- Pour hot brine into jars to cover cucumber spears completely. Seal jars with lids and bands.
- Allow brine to cool. Transfer to the refrigerator.
- Cucumber Dill Pickles are ready to eat after only 1 day but they get the best flavor after 2 or 3 days. Store in refrigerator submerged in brine and consume within 2 months.
Nutrition
Leave a Reply