Learn how to make easy refrigerator dill pickles with this quick and simple 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 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 1/3.
- Use extra slices in a cucumber salad.
- Category: Snack
- Method: Brining
- Cuisine: American
Keywords: Refridgerator pickles, homemade, dill