Refrigerator Dill Pickle Recipe

The follow recipe was shared by Bob K., a regular Wells Medina Nursery customer. Bob got the recipe from Duris' Cucumber Farm in Puyallup and has modified it to his liking over several years. He was kind enough to share it with us, and we'd like to share it with you.


To each quart jar, add in order:

  • 1 grape leaf
  • 1 stalk fresh dill wound in a small circle
  • 3 peeled cloves of garlic
  • 3 teaspoons of pickling salt
  • 2 teaspoons of mustard seed
  • 15 whole black peppercorns
  • 1/2 to 1 dried hot chili pepper
  • 1/4 teaspoon alum
  • 1/4 fresh jalapeno pepper, sliced
  • 1 slice of sweet red bell pepper, place on jar wall
  • 5 medium cucumbers, blossom end removed. (7 or 8 "small" medium has worked for Bob)
  • 2-3 small cucumbers, blossom end removed
  • 1/2 cup of 5% apple cider vinegar

Fill jar with tap water to within 1/2 inch of top, screw on brand new lids and shake well to dissolve powders. Store in the refrigerator. Pickles will be ready to eat in 3-4 weeks, but leaving them in longer will enhance the flavor.

2 thoughts on “Refrigerator Dill Pickle Recipe

  1. Reply
    Cherie - September 1, 2019

    If I don’t add ‘alum’, will it ruin the pickles?

    1. Reply
      Sam Wigness - September 3, 2019


      I have not tried the canning process without the use of alum. As I have checked other sources, specifically Taste of, they give the following suggestion:
      “If you use good-quality ingredients and follow current canning methods, alum is not needed. If you do use alum, do not use more than 1/4 teaspoon per quart of pickling liquid.”

      Good Luck!

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