Easiest Ever Refrigerator Pickles

Updated on August 1, 2017

Who doesn’t love a tangy, crunchy dill pickle?

I grew cucumbers in my garden for the first time this year. I didn’t necessarily have enough to harvest at any one time to warrant pulling out all my canning equipment to preserve several jars long term. But, I did have a few more cucumbers than I could use before they went bad. Refrigerator pickles were a great solution.

Garden fresh cucumbers growing on the vine
Garden fresh cucumbers growing on the vine

Ball makes a wonderful Kosher Dill Pickle Mix in a jar, so that you can make whatever size batch you’d like. I paid about $5 for this at my local grocery store and it says you can make 14 quarts out of it. That’s about .35 cents per jar. Not bad, especially if you grow your own cucumbers or got a deal on them in season. (You can also use this mix if you want to can pickles for longer term storage using a boiling water bath canner)

What You'll Need

All you need are fresh cucumbers, vinegar, water, the seasoning mix, and jars to store your pickles in. Since they are going in the refrigerator, I am sure any clean jar would work. I used Ball Mason quart sized jars as I happened to have them on hand.

I had enough fresh cucumbers (about 14 medium) to make 2-quart size jars. I simply followed the instructions on the seasoning mix as pictured below.

Fresh picked cucumbers
Fresh picked cucumbers
Ball Kosher Dill Pickle Seasoning Mix
Ball Kosher Dill Pickle Seasoning Mix

What To Do

Wash cucumbers and cut ends off. Cut into halves, spears, or slices. Put in large bowl.

Combine water, vinegar and seasoning mix in a medium saucepan and bring to a boil.

Halved cucumbers
Halved cucumbers

Very carefully, pour the hot liquid over the cucumbers. Allow the hot mixture to cool to room temperature.

Pack cucumbers into the jars and fill them with the remaining liquid. Close the jars tightly and store in the refrigerator. For best the flavor, it is recommended the sit in the refrigerator for three weeks before you enjoy them.

I have to be honest. I cheated and ate some of the pickles the next day, and they were pretty yummy! They should stay good in the refrigerator for three months.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 2 Quart Sized Jars

Ingredients

  • 14 cucumbers, medium
  • 1/4 cup Ball Kosher Dill Pickle Mix
  • 2 cups water
  • 1 cup vinegar, 5% acidity

Instructions

  1. Wash cucumbers and cut ends off. Cut into halves, spears, or slices. Put in large bowl.
  2. Combine water, vinegar and seasoning mix in a medium saucepan and bring to a boil.
  3. Pour hot liquid over the cucumbers. Allow to cool to room temperature. Pack cucumbers into jars and fill with liquid.
  4. Refrigerate pickles. For best flavor, give them 3 weeks in the fridge.

Kosher Dill Pickle Mix Available on Amazon

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    • Nikki Knack profile image
      Author

      Nikki McClees 15 months ago from Grand Rapids, Michigan

      Not quite sure. I know there are other brands out there - Mrs. Wage's makes one too though I have only seen that in packets. Also, you could make your own pickling mix - though I have never done this before.

    • peachpurple profile image

      peachy 15 months ago from Home Sweet Home

      I can't find Ball Kosher Dill Pickle Mix in malaysia supermarket.

      Any other options?

      I have cucumbers in hand, don't know what to do with it.

      Thanks