If you love pickles, this refrigerator dill pickle recipe is just for you. It doesn't require any canning equipment; just a knife, a stovetop, and a fridge.
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
The ingredients for our easy refrigerator dill pickles are simple to find at your local grocery store. Let's talk about some of the key ingredients.
- Cucumbers: You can use kirby cucumbers which are short, squat with bumps, or pickling cucumbers.
- Brine: Our pickling brine is a combination of white vinegar, kosher salt, sugar, and water.
- Dry Spices: We used mustard seeds, red pepper flakes, black peppercorns, bay leaf, and celery seed.
- Fresh Herbs: We used 6 sprigs of fresh dill.
- Aromatics: We used fresh garlic cloves that were peeled and quartered lengthwise.
How to Make
Gather all the ingredients to make easy refrigerator pickles. Measure out the spices, sugar, and vinegar.
- Rinse the pickling cucumbers under cold running water and place the cukes in a colander to drain.
- Using a knife or a mandoline, slice the cucumbers into thin coins and place them in a bowl. You may also choose to slice the cukes into spears or use a crinkle-cut slicer to get a different look.
3. Pour the water and the vinegar into a saucepan, then stir. Cover and bring to almost a boil. Turn the heat down to low and add the sugar and salt. Stir it until it dissolves, then remove from the heat and let the pickling brine cool to room temperature.
4. While the dill pickle brine cools in a 4-cup glass measuring cup, peel the large garlic cloves and slice them into quarters lengthwise.
5. In each of the six clean canning jars, add the dried spices, broken-up bay leaf, garlic quarters, and the fresh dill.
6. Place the sliced cucumbers into each jar, leaving a bit of headspace for the brine. Pour the brine into each of the jars.
7. Secure the lid of the jar by screwing it on tightly. Turn each jar upside down and give it a few shakes to distribute the spices. Let the jars cool completely on the counter before placing them in the fridge.
8. Let refrigerator dill pickles sit in the fridge for 48 to 72 hours before eating. Make sure to shake the jars every day during this waiting time to distribute the spices.
I let the jars sit in the refrigerator for 72 hours before opening them to eat. You can see that the color will change from a bright green to a duller yellowish-green the longer it sits in the brine.
Enjoy easy refrigerator dill pickles as a snack on their own or put them on your backyard grilled hamburger.
Yes, they are as long as you follow certain precautions. First, use very clean jars and lids. Be sure to store the pickle jars in the fridge. Also, use a fork or spoon to remove the pickles, not your fingers. Last, don't drink the pickle juice out of the jar and place it back in the fridge.
Since they aren't canned, refrigerator dill pickles must be kept refrigerated. If stored properly, they will last up to one month.
The ingredients are similar however canned pickles have gone through a heating process to preserve them and make them safe to store outside the refrigerator. Once canned pickles are open, they must be stored in the refrigerator.
Kirby cucumbers which are short, squat with bumps, and pickling cucumbers which are short are the best to use for making dill pickles. In most cases, these are easy to find in grocery stores, farmer's markets, and other specialty grocery stores.
- As a snack on their own
- Grilled hamburgers and other BBQ meats
- On sandwiches and sliders with meat
- As a garnish for drinks on a short skewer
- Want to make the Kool-Aid version? Check out this wacky recipe from Tornadough Alli.
- Don't want coin-shaped? Cut the cucumbers into spears or thick crinkle-cut.
- Want them crispy? Use kirby or pickling cucumbers for the best crisp dills.
- Want to make a smaller batch? Cut the recipe by ⅓ to make two jars.
- Have extra slices? Use them in a cucumber salad.
- Store them in the refrigerator, once cooled. They are not shelf-stable.
More Veggie Side Dishes You'll Enjoy
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!
Easy Refrigerator Dill Pickles
For the Pickling Brine
- 2 ½ cups filtered water
- 2 ½ cups distilled white vinegar
- 3 tablespoons kosher salt
- 1 ½ teaspoon sugar
For the Dill Pickles
- 8 cups pickling cucumbers, washed and thinly sliced
- 1 ½ teaspoons mustard seeds, ¼ teaspoon per jar
- 6 pinches red pepper flakes, 1 pinch per jar
- 1 tablespoon black peppercorns, ½ teaspoon per jar
- 1 ½ teaspoons celery seed, ¼ teaspoon per jar
- 6 sprigs fresh dill
- 6 large garlic cloves, peeled and quartered lengthwise
- 1 bay leaf
- Wash the pickling cucumbers, slice them into thin coins, and place in a large bowl.
- Pour the filtered water and white vinegar into a medium saucepan. Cover and turn the heat to medium high. Once it is almost boiling, turn the heat down to medium low. Stir in the salt and sugar until it is dissolved, then remove from the heat and uncover. Let cool to room temperature.
- Measure out the spices, fresh garlic, and the fresh dill into six 1-pint canning jars.
- Fill the jars with sliced pickling cucumbers until they are full, then pour the pickling brine over the cucumbers until they are submerged. Screw the canning lids on tightly. Turn them upside down and shake to mix up the spices.
- Place in the refrigerator. Let the dill pickles sit in the fridge for a minimum of 48 hours. The flavor will keep improving until day 7. Shake each jar upside down twice a day to keep the spices mixed.
- These will keep in the fridge for up to one month, but are not shelf stable.
- Cutting the cucumbers into spears or thick crinkle-cut are options for variety.
- For the best crisp dill pickles, use kirby or pickling cucumbers.
- To make 2 jars, cut the recipe by ⅓.
- Use extra slices in a cucumber salad.
This post was originally published on April 22, 2018.