Crunchy hamburger dill pickles ready in just 24 hours without any canning required. This homemade refrigerator dill pickles recipe uses a salt water brine and stays crisp for weeks! Perfect for Summer burgers and sandwiches!
Crunchy Dill PicklesRecipe
If you know me then you know that I absolutely love pickles! Throw them on a cheeseburger, throw them on sandwich, just throw them in my mouth please!
With so many cucumbers to pick in the garden, I always make a couple batches of my favorite Half-Sour Pickles , Cucumber Tomato Salad and fresh Cucumber Sandwiches for lunch… and then I make a couple jars of these crunchy hamburger pickles, to add to our burgers and to make dill pickle soup with!
This recipe makes (3) 1 pint jars filled with crunchy dill hamburger pickles! You can even double the recipe. Just throw them in the refrigerator, good for a few weeks.
These are so easy to make, simply throw everything in mason jars, shake to mix, close the lid and refrigerate, and then they’re ready in 24 hours! . Forget about boiling or timely canning methods, this is as simple as it can get!
(Shown here on my favorite oven baked cheeseburgers !):
HamburgerDillPickle Ingredients
- Kirby cucumbers , they are the most common type of cucumber used for pickling. Their thick, bumpy skin and firm flesh remains crunchy for longer periods, perfect for when they’re sitting in brine.
- Dried Dill, well these are dill pickles so we need dill! I use dried dill for my pickles, but you can swap with fresh dill from the garden if you have it! If you’re using fresh dill, chop up 3 tablespoons.
- Spices are minced garlic, peppercorns and mustard seeds, always a must have for flavor.
- Brine is a mixture of water (this is a no vinegar recipe!), sea salt and sugar. The sugar is very minimal to just balance out the spices.
- Pickle crisps is optional but I use it for all my pickle recipes. You only need 1/2 teaspoon to help keeping the pickles crunchy for much longer.
How to Make Refrigerator Dill Pickles
Wash the cucumbers thoroughly and slice them into pickle slices.
Wash (3) 1 pint mason jars and fill each up evenly with cucumber slices.
Mix the spices in a small bowl.
Add the spices evenly into each jar on top of the cucumbers.
Make the pickle brine by mixing together water, sea alt and sugar, mixing until the salt and sugar dissolves.
Pour brine into each jar, filling up so all cucumber slices are submerged. Toss any leftover brine.
Add a lid to each jar and gave them a good shake.
Place in the refrigerator for a full 24 hours before opening them (no peeking! no opening!). After 24 hours, enjoy these crunchy pickles!
Storing Jars of Dill Pickles
Store in the refrigerator where they will stay good for a couple weeks, if not a little longer.
To keep track of how long they have been in the fridge, place a sticker on the lid and write down the date they were made. You’ll want to know which jar to finish first if you’re making a couple batches at different times.
Can I use the pickle brine again?
I sometimes use the brine 1 more time if I’m quick to finish a jar (a few days after I make them). Once the brine turns murky at all, it’s time to toss it.
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Ingredients
- ▢ 9 kirby cucumbers sliced
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon dried dill
- ▢ 1 tablespoon pepperscorns
- ▢ 1 tablespoon mustard seeds
- ▢ 1/2 teaspoon Ball Pickle Crisp (optional)
- ▢ 3 cups water
- ▢ 2 tablespoons sea salt
- ▢ 1 tablespoon sugar
Instructions
- Wash cucumbers and cut into pickle thin slices. We need 4 cups of sliced cucumbers for this recipe, which equals about 6-9 kirby cucumbers depending on their size.
- Place cucumber slices into (3) one pint jars, filling the jars up evenly.
- In a small bowl mix garlic, dill, peppercorns, mustard seeds and pickle crisps (this is optional, but I always add it to my pickle jars). Distribute the spices evenly into each jar on top of the cucumber slices.
- In a large bowl add water, sea salt and sugar. Mix until salt and sugar is completely dissolved. Pour the water mixture evenly into each jar, to the very top. Close jars and give them each a shake.
- Place in the refrigerator for 24 hours before opening. After 24 hours you can open them up and enjoy these crunchy pickles! Pickles will stay good in the refrigerator for a few weeks.
24 Hour Dill Pickles (Crunchy Hamburger Pickles!)
Ingredients
- 9 kirby cucumbers sliced
- 2 cloves garlic minced
- 1 tablespoon dried dill
- 1 tablespoon pepperscorns
- 1 tablespoon mustard seeds
- 1/2 teaspoon Ball Pickle Crisp (optional)
- 3 cups water
- 2 tablespoons sea salt
- 1 tablespoon sugar
Instructions
- Wash cucumbers and cut into pickle thin slices. We need 4 cups of sliced cucumbers for this recipe, which equals about 6-9 kirby cucumbers depending on their size.
- Place cucumber slices into (3) one pint jars, filling the jars up evenly.
- In a small bowl mix garlic, dill, peppercorns, mustard seeds and pickle crisps (this is optional, but I always add it to my pickle jars). Distribute the spices evenly into each jar on top of the cucumber slices.
- In a large bowl add water, sea salt and sugar. Mix until salt and sugar is completely dissolved. Pour the water mixture evenly into each jar, to the very top. Close jars and give them each a shake.
- Place in the refrigerator for 24 hours before opening. After 24 hours you can open them up and enjoy these crunchy pickles! Pickles will stay good in the refrigerator for a few weeks.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
