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Creamy Dill Refrigerator Pickles

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A quick and easy refrigerator pickle recipe featuring a creamy dill dressing that delivers a tangy, crisp, and refreshing snack without traditional canning.

Ingredients

Scale
  • 4 medium Kirby cucumbers or pickling cucumbers, sliced into 1/4-inch rounds
  • 2 tablespoons chopped fresh dill
  • 2 cloves garlic, minced
  • 1/2 cup white vinegar (120 ml)
  • 1/2 cup water (120 ml)
  • 1/4 cup sour cream or Greek yogurt (60 ml)
  • 1 tablespoon granulated sugar
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash the cucumbers thoroughly and slice into 1/4-inch rounds. For extra crunch, soak the slices in ice water for 15 minutes before draining.
  2. In a mixing bowl, whisk together white vinegar, water, granulated sugar, and salt until sugar and salt dissolve completely.
  3. Stir in the sour cream (or Greek yogurt) and minced garlic. Whisk until smooth and creamy.
  4. Add the chopped fresh dill, black peppercorns, and mustard seeds to the pickling liquid and mix well.
  5. Place the cucumber slices into a clean glass jar. Pour the creamy dill pickling liquid over the cucumbers, ensuring they are fully submerged. Press down gently with a spoon if needed.
  6. Seal the jar tightly and refrigerate for at least 24 hours before tasting. The pickles will keep for up to two weeks.

Notes

Use Kirby cucumbers for best crunch. Soaking cucumber slices in ice water before pickling enhances crispness. Use pickling salt to avoid cloudiness and maintain crunch. Stir pickles gently after 12 hours for even flavor distribution. For vegan option, substitute sour cream with coconut yogurt or cashew cream. Adjust sugar or use erythritol for low-carb version. Avoid overstuffing the jar to allow proper marinating.

Nutrition

Keywords: creamy dill pickles, refrigerator pickles, quick pickles, tangy pickles, crisp pickles, easy snack, dill pickles, no canning pickles

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