Turmeric-Dill Pickles
Quick turmeric-dill refrigerator pickles with garlic. Ready in 24+ hours. Simple brine, bright color, and tips for crunchy results.
Classic garlic and dill pickles with the spice and color of bread and butter pickles. Recipe courtesy of Tara from our Milwaukee location.
- This is a quick refrigerator pickle using a turmeric-scented vinegar brine; no canning required.
- Let the cooled brine cover sliced pickling cucumbers and chill at least 24 hours; 48 hours gives fuller flavor.
- Keep pickles refrigerated and use best-practice steps to preserve crunch and safety.
Spices
Featured in this Recipe
Preparation Instructions:
In a saucepan, combine vinegar, water, sugar, salt, mustard seed, dill seed, and ground turmeric. Stir ingredients until salt and sugar are completely dissolved. Let cool to room temperature.
Place crushed garlic in the bottom of jar, add cucumber slices, and fill jar with brining liquid up to the threads of the jar.
Allow pickles to sit for at least 24-hour for full flavor. Enjoy!
Place pickles in refrigerator and allow them to sit for at least 24-hour for best flavor.
In a saucepan, combine vinegar, water, sugar, salt, mustard seed, dill seed, and ground turmeric. Stir ingredients until salt and sugar are completely dissolved. Let liquid cool to room temperature.
Place crushed garlic in the bottom of a large canning jar, add cucumber slices, and fill with brining liquid up to the threads of the jar.
Place pickles in the refrigerator and allow them to sit for at least 24-hours for best flavor.
Enjoy these pickles on sandwiches, hamburgers, or simply as a snack!
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Frequently Asked Questions
Are these pickles shelf stable or do they need refrigeration?
These are refrigerator pickles. After you add the cooled brine, keep the jar in the fridge. They are not processed for long-term shelf storage.
How long do these pickles keep in the fridge?
For best flavor and texture eat them within 4 to 8 weeks. Check for off smells, sliminess, or mold and discard if anything looks or smells wrong.
Can I can this recipe so the pickles are shelf stable?
Not as written. Canning requires tested acid levels and processing times. If you want shelf-stable jars use a tested hot-pack pickle canning recipe or follow USDA guidelines and adjust vinegar ratio before water-bath processing.
How can I keep the pickles extra crunchy?
Use fresh pickling cucumbers, slice just before pickling, and pack them cold. Do not overheat the cucumbers. You can add a few grape or bay leaves for tannins or use a commercial firming agent like calcium chloride (Pickle Crisp). Keep jars chilled.
Can I change the vinegar or sweetener in the brine?
Yes. Apple cider vinegar works but changes the flavor. You can swap sugar for honey or maple syrup, but do not reduce the amount of vinegar or overall acidity if you plan to can the jars. For refrigerator pickles the recipe proportions are fine.
How long until the pickles develop full flavor?
They are usable after 24 hours, but flavor improves after 48 hours and will deepen over several days. Thin slices pickle faster than thick spears.
Will the turmeric stain my hands or jars?
Turmeric can leave yellow stains on hands, cutting boards, and light-colored containers. Use gloves or stainless steel/ceramic tools and rinse promptly to reduce staining.
Are these pickles shelf stable or do they need refrigeration?
These are refrigerator pickles. After you add the cooled brine, keep the jar in the fridge. They are not processed for long-term shelf storage.
How long do these pickles keep in the fridge?
For best flavor and texture eat them within 4 to 8 weeks. Check for off smells, sliminess, or mold and discard if anything looks or smells wrong.
Can I can this recipe so the pickles are shelf stable?
Not as written. Canning requires tested acid levels and processing times. If you want shelf-stable jars use a tested hot-pack pickle canning recipe or follow USDA guidelines and adjust vinegar ratio before water-bath processing.
How can I keep the pickles extra crunchy?
Use fresh pickling cucumbers, slice just before pickling, and pack them cold. Do not overheat the cucumbers. You can add a few grape or bay leaves for tannins or use a commercial firming agent like calcium chloride (Pickle Crisp). Keep jars chilled.
Can I change the vinegar or sweetener in the brine?
Yes. Apple cider vinegar works but changes the flavor. You can swap sugar for honey or maple syrup, but do not reduce the amount of vinegar or overall acidity if you plan to can the jars. For refrigerator pickles the recipe proportions are fine.
How long until the pickles develop full flavor?
They are usable after 24 hours, but flavor improves after 48 hours and will deepen over several days. Thin slices pickle faster than thick spears.
Will the turmeric stain my hands or jars?
Turmeric can leave yellow stains on hands, cutting boards, and light-colored containers. Use gloves or stainless steel/ceramic tools and rinse promptly to reduce staining.
Love this dill pickle recipe – big hit at a family get together! I really appreciate that the recipe is scaled down for a smaller batch of pickles without sacrificing flavor. And, the recipe couldn’t be any simpler. To make sure my pickles stayed crisp, I soaked the cucumber slices in ice water while I was preparing the jars and the pickling brine. Excellent, crunchy dill pickles!