Refrigerator Dill Pickles

Can you leave the cucumbers whole instead of cutting them into spears?

Yes! Cutting cucumbers allows the brine to penetrate more quickly, so spears or slices work best if you’re planning on a shorter curing time (this recipe calls for 24 hours). But the longer your refrigerator dill pickles cure, the better the flavor. So you can leave them whole—or cut off the ends—and let them cure longer. They’ll keep in the fridge for up to 2 months.

What other types of cucumbers can you use for refrigerator dill pickles?

This recipe calls for pickling cucumbers (aka Kirby cucumbers), but you can also use Persian or gherkin cucumbers. Save other varieties for a fresh summer salad. Of course, you’re not limited to cucumbers—try pickling other vegetables, too.

Can you use regular salt instead of canning salt when making refrigerator dill pickles?

Using the wrong salt is one of the most common pickling mistakes people make. Regular salt is not recommended, because its anti-caking agents don’t dissolve and can make the brine cloudy. Some brands of kosher salt or sea salt don't contain these agents and can be used in a pinch; check labels carefully! If you make this substitution, however, it’s best to measure by weight, as the salt grains are more irregular and can throw off your proportions.

—Hazel Wheaton, Taste of Home Book Editor