vegetables
RizzieFarms Fresh Refrigerator Dill Pickles
These RizzieFarms Fresh Refrigerator Dill Pickles capture the crunch and brightness of farm harvest in a bowl. Thick-cut pickling cucumbers are layered with green bell peppers, jalapeños, onion, garlic, and a big handful of fresh dill, then submerged in apple cider vinegar seasoned simply with salt and coarse black pepper. No canning equipment is needed—just a large bowl with a tight-fitting lid and some fridge space. After a week of marinating, the vegetables develop a punchy, garlicky, dill-forward flavor that keeps beautifully for several weeks and can be replenished with more fresh veggies as you go.
Ingredients
Refrigerator Dill Pickle Base
- 10–12 pickling cucumbers, washed and sliced into spears or 1/4-inch rounds
- 2 green bell peppers, cored and cut into large slices
- 5 large jalapeño peppers (2 sliced into rings with seeds, 3 sliced lengthwise, seeded, and cut into strips)
- 1 yellow onion, cut into 6 wedges
- 1 large bunch fresh dill, fronds only (thick stems removed)
- 1 head garlic, cloves smashed
- 1 tablespoon salt
- 1 tablespoon coarse ground black pepper
- Apple cider vinegar, enough to just cover the vegetables (about 4–6 cups depending on bowl size)
Instructions
- Prep the cucumbers Thoroughly wash **10–12 pickling cucumbers**, then slice them into spears or **1/4-inch thick rounds**. Place all of the sliced cucumbers into a **large non-reactive bowl with a tight-fitting lid**.
- Prep the jalapeños Slice **2 of the 5 large jalapeño peppers** into rings, keeping the seeds in for heat, and add the jalapeño rings to the bowl of cucumbers. Slice the remaining **3 jalapeño peppers** lengthwise, remove the seeds, cut into strips, and add the jalapeño strips to the cucumbers.
- Add bell pepper and onion Core **2 green bell peppers**, cut them into large slices, and add the bell pepper slices to the bowl. Cut **1 yellow onion** into **6 wedges** and add the onion wedges to the cucumbers and peppers.
- Add dill and garlic Separate the fronds from **1 large bunch fresh dill**, discarding the thick stems, and add the dill fronds to the bowl. Smash the cloves from **1 head of garlic** and add all of the smashed garlic cloves to the vegetables.
- Season the vegetables Sprinkle **1 tablespoon salt** and **1 tablespoon coarse ground black pepper** evenly over the cucumbers, peppers, onion, dill, and garlic. Toss gently with clean hands or a large spoon to distribute the **salt** and **pepper** throughout the vegetables.
- Add the apple cider vinegar Pour **apple cider vinegar** over the seasoned vegetables, adding enough vinegar (about **4–6 cups**, depending on the size of your bowl) to just cover the cucumbers, peppers, onion, dill, and garlic. Stir well so all vegetables are submerged and the **salt**, **pepper**, and **vinegar** are evenly distributed.
- Refrigerate and marinate Seal the bowl with a tight-fitting lid (or divide the vegetables and brine into several jars with lids). Place the **refrigerator dill pickles** in the refrigerator and let them marinate for at least **1 week** before serving for best flavor, turning or stirring the vegetables once or twice during the first day to keep everything coated in the **apple cider vinegar brine**.
- Serve and replenish Serve the pickles straight from the refrigerator, lifting out the **cucumbers, peppers, onion, garlic, and dill** with tongs or a slotted spoon. As the week goes on, you can top off the bowl with additional fresh **cucumbers** or other vegetables, making sure they are submerged in the existing **apple cider vinegar brine**.
Notes
- For best flavor, let the refrigerator dill pickles sit at least one week before eating; they will keep well for about 4–6 weeks in the refrigerator.
- You can replenish the bowl by adding more fresh cucumbers and vegetables into the existing vinegar brine as you eat the pickles.
- Try adding other farm-fresh vegetables such as okra, green beans, or different types of peppers to the same brine for variety.
- These fresh refrigerator dill pickles can be seasoned further with bay leaves, mustard seeds, whole black peppercorns, crushed red pepper flakes, sugar, or other spices to taste.
- For smaller portions or easy sharing, pack the vegetables and brine into mason jars and store in the refrigerator—no canning process is needed since these are not shelf-stable.