Sweet, fresh dill and crunchy fennel come together to create these delicious refrigerator pickles.
What makes these Refrigerator Pickles with Fennel and Dill one of our favorite refrigerator pickle recipes is how the different parts of the fennel add different flavors and textures to the pickles while the dill evokes a warm summer day.
This is a great dish to make in the summer when fennel, dill, and cucumbers are in season, especially when you can get the ingredients from your garden or the local farmers’ market.
For the fennel leaves, use the feathery part of the fennel tops with the thin green leaves, which is an underused part of the fennel that often gets tossed, even though the leaves can be used as an herb.
Refrigerator pickles do need to be refrigerated and will last for a couple of weeks in the fridge. One great thing about these pickles is their versatility, whether you’re looking for a healthy snack or something to add variety and crunch to dinner.
- 2 cucumbers
- 3/4 cup fennel, sliced thin
- 1/4 cup white onion, sliced thin
- 1 clove garlic
- 2 oz apple cider vinegar
- 1 oz lemon juice
- 1/2 tbsp dill, minced
- 1/2 tbsp fennel leaves, minced
- 1/4 tsp fennel seeds
- 1/4 tsp brown mustard seed
- 1/4 tsp black peppercorns
- 1/2 tsp salt
- 1/2 tsp sugar
- Thinly slice the cucumbers, onion, fennel, and garlic. Mince the dill and fennel tops.
- Make the brine by mixing the apple cider vinegar, lemon juice, mustard seed, fennel seed, peppercorns, salt, and sugar in a small bowl.
- Mix the cucumbers, onion, garlic and sliced fennel along with the minced dill and fennel leaves together with the brine. Place the pickles in a covered bowl or Tupperware container in the fridge.
- The pickles are ready to serve after eight hours or so, but are best after they’ve sat overnight.