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. You don’t even need to store these amazing dill pickles in canning jars, as a large covered container will work.
This recipe is so easy that you’ll want your kids to help. There’s lots of little jobs they can help you with, like washing the cucumbers, putting the spices in the jars, stirring the brine, stuffing the jars, and then shaking the pickle jars upside down. They will have a lot of fun, and you’ll be making memories. 😊
The hardest part is waiting the 48 hours. But for those of you who can’t wait, I recommend sampling one jar every twelve hours to see how the dill pickles are progressing. Serve these by themselves, on burgers, or sandwiches. If you are a dill pickle lover, try our dill pickle soup and our dill pickle dip recipes too.
Craving more delicious pickle recipes? You’ll want to try these ones, too.
Dill Pickle Soup: this unique potato soup is tangy from pickle juice and chopped pickles. It might become a family favorite!
Quick and Easy Dill Pickle Dip: this dip can be made in only 10 minutes, plus chilling, and tastes amazing with fresh veggies for a healthy snack.Print
Learn how to make homemade refrigerator dill pickles with this quick and easy small batch recipe. No canning equipment required. This recipe is perfect for families who love crunchy, dill pickles for snacks and sandwiches.
For the Pickling Brine
- 2 1/2 cups filtered water
- 2 1/2 cups distilled white vinegar
- 3 tablespoons kosher salt
- 1 1/2 teaspoon sugar
For the Dill Pickles
- 8 cups pickling cucumbers, washed and thinly sliced
- 1 1/2 teaspoons mustard seeds (1/4 teaspoon per jar)
- 6 pinches red pepper flakes (1 pinch per jar)
- 1 tablespoon black peppercorns (1/2 teaspoon per jar)
- 1 1/2 teaspoons celery seed (1/4 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 refrigerator dill pickles will keep in the fridge for up to one month.