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Canning refrigerator dill pickles is very easy. Did you know you can make dill pickles, one jar at a time? It’s a good thing, because I only had five little cucumbers to make into dill pickles! My cucumbers are growing VERY slowly this year.
Yes, you can make one jar of dill pickles. You make them in the refrigerator. It is very easy!
These pickles are supposed to taste exactly like Claussen dill pickles. You can use pickling cucumbers to make them, or just pick regular cucumbers while they are still small.
- Small pickling cucumbers
- 2 tsp. minced dried onion
- 1 garlic clove
- 1 tsp. mustard seeds
- 1 head fresh dill
- 1 1/2 c. water
- 1/2 c. cider vinegar
- 1 tbsp. canning salt
* Makes 1 pint dill pickles.
Note: You need to use homegrown cucumbers or cucumbers from a farmer’s market for this recipe. The cucumbers you find in grocery stores have a wax on them that makes the pickles not turn out.
Wash the cucumbers and cut them lengthwise into spears.
Place the head of dill in a clean pint sized jar. Next add cucumber spears. Mix remaining ingredients together in a sauce pan and heat to boil, until salt is dissolved. Pour over sliced cucumbers.
Place lid on jar and set on the counter for 3 days, occasionally turning the jar upside down to let the flavors combine. After 3 days place in refrigerator until they are cold, and then they are ready to eat.
If you want to make more than one jar of pickles, just multiply this recipe by how many pint jars you want to make. My five small cucumbers fit into 1 pint sized jar. Because you are not processing the jars, you don’t have to use canning jars to make these. You can re-use jars such as an old pickle jar.
These pickles will store well in the refrigerator for up to 1 year.
Follow my canning and preserving board on Pinterest.