Ranch Dill Pickles have been all the rage since the TikTok recipe video went viral. The popular video showed how to pour a packet of Ranch seasoning into a jar of store-bought pickle spears.
Then the jar goes into the refrigerator and in 24 hours, you have pickles that have been transformed to the most amazing pickles that you have ever tasted.
At least, that is what they claim. And although it seemed overly simple, for some reason, everyone loved it.
So for this week’s recipe, we decided to use the idea to make our own pickles. However, instead of using a jar of store-bought pickles, we decided to use some of the pickling cucumbers straight out of the garden.
And to keep things consistent with the 24 hour concept in mind, we made overnight, refrigerator pickles instead of canned pickles. With no canning equipment required, everyone can enjoy them!
Ranch Dill Pickles Recipe
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
- Fresh dill sprigs
- Small cucumbers
- White vinegar
- Granulated sugar
- Packet Ranch seasoning (or Homemade Ranch Seasoning)
- Kosher salt
- Ground black pepper
The first step in making these Ranch Dill Pickles is to place the dill, diced onion, and garlic in a wide-mouth quart mason jar.
Then fill the jar with thinly sliced cucumbers. Be sure to use small, thin, pickling cucumbers for this recipe.
Save your larger cucumbers for salads or for making cucumber, onion and tomato salad.
Next place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in a small saucepan over high heat. Continue to whisk the Ranch dill pickle liquid until it comes to a boil.
Pour the hot liquid in the mason jar over the cucumbers. Let the jar cool slightly then place the lid on the jar and refrigerate overnight.
Frequently Asked Questions
How do I make homemade Ranch dressing seasoning mix?
- 2 tablespoons dried parsley
- 1 1/2 teaspoons dried dill weed
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried chives
- 2 teaspoons dried onion flakes
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Place all ingredients in a food processor and then pulse until a fine powder forms. Use 2.5 tablespoons of this mixture in place of a packet of Ranch dry seasoning mix.
What is the best way to store Ranch Dill Pickles?
Store the pickles in the refrigerator for up to 1 month. Of course, that is if they last that long.
Do I have to use a quart size mason jar?
If you don’t have a wide-mouth, quart size mason jar, you can use any glass container that will allow the cucumbers to be completely submerged in the liquid. However, I would recommend not using plastic because you will be pouring boiling water in the container.
Can I use this brine to pickle other vegetables?
Absolutely! One of our favorite substitutions is cauliflower. The ranch flavored brine adds great flavor to the cauliflower. But feel free to experiment with other vegetables as well!
Mary and Jim
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Our Other Favorite Pickle Recipes
As much as we love these Ranch Dill Pickles, we also make a few other varieties throughout garden season. Check out the recipes below. Some require canning, but others do not!
- Overnight Pickles
- Hot and Spicy Pickles
- Refrigerator Dill Pickles
- Overnight Bread and Butter Pickles
- Homemade Gherkins Pickles
- Easy Dill Pickles That Don’t Require Canning
- Crispy Dill Pickles
Ranch Dill Pickles Recipe
- 1 cup fresh dill sprigs
- 1/4 cup chopped onion
- 2 cloves garlic chopped
- 3 cups thinly sliced small cucumbers about 5-6 small cucumbers
- 1 1/2 cups water
- 3/4 cup white vinegar
- 1 Tablespoon granulated sugar
- 1 1 ounce packet Ranch seasoning (or Homemade Ranch Seasoning)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Place dill, onion, and garlic in a large wide-mouth quart mason jar.
Fill jar to top with cucumber slices.
Meanwhile, place the water, vinegar, sugar, Ranch seasoning, salt, and pepper in a small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid in the mason jar over the cucumbers.
Cool slightly, then place top on jar and refrigerate overnight.
Recipe courtesy of Old World Garden Farms