Everything you need to know to make extra crunchy, super easy Garlicky Dill Refrigerator Pickles. No canning equipment necessary – these pickles take 10 minutes of prep work and stay crunchy for weeks!
We received a batch of Kirby pickles from our CSA. Then, we received a bunch of dill.
Really, it’s like Lancaster Farm Fresh begged us to make pickles, and who am I to say no to a pickle that practically falls into my lap?
Here’s the thing about pickles. That perfect crunch and snap when you bite into a pickle is the best part, right? Right. But so often, pickles are soft and soggy and not satisfying.
What causes this, and how do we remedy it? Keep reading for everything you need to know to make perfectly crunchy pickles!
Standard canned pickles go through a heat pasteurization process to destroy any bacteria. While this makes them safe for long-term room temperature storage, it’s also the main culprit for soggy pickles! Why is this the case? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Canning is a method which involves treating food in jars with high heat to kill microorganisms as a method of preservation. This high heat, however, ruptures the cell walls of vegetables. These cells are typically full of water, resulting in the crisp, firm texture. Once the cell walls break open and the water is released, pickled vegetables become soft and flexible.
How do we remedy this problem? By using a refrigerator pickling method!
Because these pickles are not heat treated, they should remain in the refrigerator to prevent bacterial growth. They also will not keep indefinitely, like properly canned pickles — but personally, I’ve had a batch in my refrigerator for nearly a year with no contamination. (Although for the crunchiest pickles, consume within the first 2 to 3 months!)
When I say making refrigerator pickles is easy, I mean EASY. To make refrigerator pickles, all you need is a canning jar, pickling cucumbers, vinegar, and salt. Because these are garlicky dill pickles, we’ll add some fresh dill, crushed garlic, and whole peppercorns.
Combine all ingredients in a clean jar. Tighten the top and refrigerate. Flip the jar upside-down every day or so for the first 10-14 days. Enjoy pickles.
So easy, and perfect to customize! Make them more garlicky or less. Add red pepper flakes for spice. Just keep the water, vinegar, and salt levels the same!
Everything you need to know to make extra crunchy, super easy garlicky dill refrigerator pickles. No canning equipment necessary – these pickles take 10 minutes of prep work and stay crunchy for weeks!
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