Refrigerator Dill Pickles
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 1 jar
  • 6 Kirby or small cucumbers
  • 4-6 sprigs of fresh dill
  • 1 red poblano or jalapeno pepper
  • 2 cups water
  • 1 cup white vinegar
  • ½ cup slivered yellow onion
  • 4-6 whole garlic cloves, slightly crushed
  • 3 tsp. kosher salt, plus 1 Tbl. for cucumber draining
  • 1 Tbl. pickling spice
  1. Leaving the skins on, quarter the cucumbers length-wise. Place cucumbers in a colander, sprinkle with one tablespoon of kosher salt. Toss until completely coated and allow the cucumbers to drain for 30 minutes.
  2. Meanwhile, quarter the poblano pepper and remove the seeds. Add the pepper and dill sprigs to a clean glass jar with a tight lid. A crock or glass bowl will work as well. I recommend sanitizing the jar by running it through the dishwasher or dipping it in boiling water before use.
  3. Rinse the salt away from the cucumbers under colder running water. Shake away any excess water and tightly pack the spears in the glass jar. Leave enough space for a few garlic cloves, onions and the pickling spice when the liquid is added.
  4. Add the water, vinegar, onion, garlic, 4 teaspoons of kosher salt and pickling spice to a medium saucepan. Bring to a boil for about five minutes.
  5. Spoon as much of the onions, garlic and pickling spices into the jar as you can fit. Pour the hot liquid into the jar to about a quarter of an inch below the rim, submersing the contents. You may have leftover liquid once the cucumbers are covered.
  6. Allow the jar to cool to room temperature, cover and chill in the refrigerator for at least 24-hours. The pickles can store in the refrigerator for up to a month.
Author's Note
The first time I tested this recipe, I used red onions. Red or yellow onions work fine. Though, I noticed the redness disappears while they soak in the vinegar. Recipe adapted from Cuisine at Home magazine.
Recipe by Culinary Cory at