NO CANNING 24 Hour Refrigerator Hamburger Pickles! This easy recipe doesn’t require vinegar and tastes just like the best dill pickles! This is one of my favorite homemade recipes to use for our garden cucumbers! I love how crunchy the pickles are!
It’s the beginning of August which means it’s pickle time. The cucumber plants are thriving and we’re picking kirby cucumbers by the basket. Between this and my Half Sour Pickle recipe, I’m all set with pickles for the rest of my life.
This pickle recipe is easy and tastes just like the best Dill Hamburger pickles you can buy in the store. You don’t need canning experience because these are no boil needed. You throw them in the refrigerator and they’re ready to crunch in 24 hours. Also this recipe doesn’t use vinegar because you all know my hatred for vinegar, so for all of you who have gotten to this recipe because you typed into Google “I hate vinegar, please give me pickles”, I got you covered. I love these pickles, they’re win win all around.
We’ve been picking a bunch of kirby cucumbers in the garden. We grow our cucumbers in 27 gallon containers and we’re always surprised by how well they grow. We try to pick them before they get too big, but sometimes one giant gets through because we miss him (they’re boys).
Throw your dry ingredients in a bowl and mix them around. If you want to make sure they stay crunchy, make sure to pick up some Pickling Crisp. I get mine from Amazon for $8 and it lasts forever.
Now the hard part.. not eating them all at once!
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No Canning 24 Hour Dill Hamburger Pickles
NO CANNING 24 Hour Refrigerator Hamburger Pickles! This easy recipe doesn't require vinegar and tastes just like the best dill pickles! This is one of my favorite homemade recipes to use for our garden cucumbers! I love how crunchy the pickles are!
- 4 cups kirby cucumbers sliced
- 2 cloves garlic
- 1 tablespoon dried dill
- 1 tablespoon pepperscorns
- 1 tablespoon mustard seeds
- 1/2 teaspoon Ball Pickle Crisp
- 3 cups water
- 2 tablespoons sea salt
- 1 tablespoon sugar
Cut cucumbers into slices.
Clean 3 one pint mason jars.
Mix garlic, dried dill, peppercorns, mustard seeds and pickle crisps in small bowl.
Mix sea salt and sugar in water in bowl until salt and sugar is completely dissolved.
Place cucumbers into jars.
Evenly distribute the spices into each jar.
Pour the water mixture evenly into each jar, to the very top. Close jars and give them each a shake.
Refrigerate for 24 hours.
Makes 3 one pint mason jars.
Best eaten within 1 month.