DIY Deli-style Dill Pickles Home Hack


Since I moved to South Korea, I’ve missed deli-style dill pickles. I’ve got nothing against Korean pickles, but they’re a completely different animal. Korean pickles — usually a mix of cucumber, radish and sometimes peppers — are sweet and sour and sometimes a little spicy. They’re served alongside fried chicken, pizza and other Western-style foods to cut through the richness.

But there’s nothing like biting into a crunchy, briny spear with your sandwich or burger. I’ve been craving deli-style dill pickles (the kind you find in the refrigerated section at the grocery store in America), but I’ve never been able to find them at the Korean supermarket. I decided to try my hand at homemade ones and was pleasantly surprised how easy it was!

I looked at half a dozen recipes for refrigerator dill pickles to figure out a ratio for the brine (in my opinion, the saltier and sourer, the better!) and figure out what ingredients would be easiest for me to find at a Korean supermarket. Here’s the recipe I came up with. Enjoy!

Easy Refrigerator Dill Pickles


  • 2 cups of water
  • 1 1/4 cup vinegar (white or apple cider will do)
  • 3 tablespoons salt
  • 4 cucumbers (or enough to fill two glass spaghetti sauce jars)
  • 4 cloves of garlic
  • Dill (I prefer fresh, but it’s hard to come by, so I usually use dried)
  • Pickling spice
  • Crushed red pepper flakes


  1. Combine salt, water and vinegar in a pot on the stove. Give it a stir and bring it to a boil. Then turn off the heat and let it cool down.
  2. In the meantime, add 1/2 teaspoon dried dill (or 1 sprig of fresh dill), 1/2 teaspoon pickling spice, a pinch of crushed red pepper flakes and a smashed clove of garlic to each jar.
  3. Cut the cucumbers into slices or spears and add them to the jars. Top the cucumbers with the other smashed clove of garlic.
  4. Carefully fill the jars with hot (not boiling!) brine. The cucumbers should be completely submerged. There will probably be some liquid leftover. Secure the lids and give the jars a gentle shake to distribute the spices throughout the jar.
  5. Refrigerate for four days then enjoy! Keep your pickles refrigerated.

Written by Bridgett Hernandez | http://www.thenakedforeigner.c…

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