Once you know how to make these quick and easy Refrigerator Dill Pickles, you can enjoy this crisp snack anytime. Simply place cucumbers in a homemade vinegar brine with dill and garlic and let the fridge do the work, no canning involved! This simple recipe will be your new go-to anytime you’re craving dill pickles.
One of the hardest things about making homemade pickles is how long you have to wait to enjoy them.
But if you’re like me, you tend to be a bit more impatient. Luckily this quick pickle recipe can be ready in just a few short days! (Longer is best, of course, but even after 24 hours they taste pretty incredible!)
Which is a good thing, because with my love of pickles they don’t hang around too long. I needed a fast recipe to satisfy my constant cravings on a regular basis.
I was determined to figure out how to make the best refrigerator dill pickles recipe. So, I set about on a trial and error journey.
After several attempts, I had a delicious jar of pickles that was the perfect healthy snack or topping for sandwiches and burgers.
What are Pickles?
A pickle is a cucumber that has been “pickled” by letting it sit in a vinegar solution and ferment over time. This pickling method in an acidic environment increases the shelf life of the cucumber.
Traditionally, they are canned so they can be stored at room temperature for months, or even years, at a time. However, this quick recipe below will teach you how to have delicious pickles ready in just a few hours!
Ingredients
Homemade dill pickles are made of only a few ingredients, many of which you probably already have on hand:
- Seedless Cocktail Cucumbers. You can find these in your produce section in a small plastic bag and they are about 4-5 inches long. If you cannot find the cocktail cucumbers, you can also opt for the English seedless cucumbers. Just cut them into similarly sized spears that will comfortably fit into a mason jar.
- Vinegar. Distilled white vinegar is the best type of vinegar to use when pickling cucumbers. Any other type, like apple cider vinegar, will largely impact the finishing taste and flavor.
- Salt. Salt is the main component that gives them a salty flavor.
- Sugar. Good ole’ regular white granulated sugar is the way to go. Please do not try to substitute for a healthier alternative such as coconut sugar or another unrefined sugar. They will not taste like the authentic pickles you know and love!
- Dill. In order to give that bright flavor, you will need a few sprigs of fresh dill.
- Garlic. While not absolutely necessary, the garlic does give a nice depth of flavor.
- Peppercorns. If you cannot find whole black peppercorns simply substitute for a pinch of ground black pepper.
How to Make
Here are the basic steps for making this quick dill pickle recipe:
Make the Pickling Solution
Add distilled vinegar, water, sugar, and salt to a medium-sized sauce pan or pot and bring to a boil.
Once boiling, reduce heat to low and let the vinegar solution simmer for 2-3 minutes, or until the sugar is completely dissolved. Set the pickling brine to the side to cool for a few minutes.
Cut the Cucumbers
There are many ways to prepare the cucumbers to make pickles. The easiest way is to cut each one in quarters lengthwise to create spears.
Add the Spears
Measure out the garlic, peppercorns, red pepper flakes, and dill sprigs.
Place them at the bottom of a 16-oz. mason jar.
Set the cucumbers into the jar.
Since the cocktail cucumbers are typically around 4 inches long, a 16-oz. mason jar will work perfectly. The wide mouth pint jars are preferred since you have more room to place the pickles.
Make sure you find one with a secure lid and that it is made out of glass since you’ll be pouring in a hot liquid.
Cook’s Tip: Do not make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.
Cover and Store
The best part about this recipe is that you don’t need a hot water bath or canner and rack for sealing! You simply pack cucumbers in the jars, put the lid on, and set in the fridge!
Pour the warm vinegar mixture over the cucumbers and spices.
Add extra water until the solution completely covers the veggies. You do still want to leave a little headspace in the jar, though.
Be sure to wipe the rim and screw the lid on tightly.
Refrigerate overnight or up to 4 days before enjoying.
This recipe is not shelf stable, so you need to leave it in the refrigerator.
Meal Prep and Storage
- To Prep-Ahead: Refrigerate pickles at least overnight or up to 3-4 days for the best results.
- To Store: Keep pickles in an airtight container in the refrigerator for up to 1-2 months. This is the ideal -time frame to maintain their crisp and crunchy texture. After this time they will begin to get soft and will not have that same delicious crunch.
FAQs
Seedless cocktail cucumbers are a great option for their size and texture. English seedless cucumbers may also be used, however they will need to be cut down into smaller spears.
Both styles use dill weed and dill seed for flavoring. However, kosher dill pickles use garlic and a salty brine to give them their classic flavor.
Pickles are generally healthy. They are low in calories, fat, carbs, and are considered gluten-free, dairy-free, vegetarian, and vegan. The juice does contain quite a bit of sodium making it a great source of electrolytes.
Some store bought pickle brands add a lot of sugar to the juice increasing their calories, carbs, and sugar content. This is why making homemade dill pickles is by far the best and healthiest for you!
While you can use dried dill, you won’t get the same fresh flavor. If you need to, use 1-2 teaspoons of dried dill.
Yes, you absolutely can. However, since there’s less surface area exposed, it will take longer for the solution to soak into the cucumbers. You’ll need to let them sit for at least 4-5 days until they’re ready to eat.
Expert Tips and Tricks
- Fresh is best. Fresh dill and garlic cloves are key to adding the most flavor.
- Reduce just enough. Keep an eye on the vinegar solution. If reduced too long, you’ll end up having to add too much water to the jars.
- Wait a few days. These refrigerator pickles are their perfect crispness and most flavorful after about 3-4 days.
- Try them whole! Skip the slicing and pickle whole cucumbers instead. If you do, make sure you refrigerate them for a minimum of 4-5 days. It will take longer for the solution to soak through the tough skin.
- Turn them into fried pickles. These Air Fryer Pickles are incredible, and even better when made with homemade dills!
- Change it up. Mix up the flavors and add in some coriander seeds, mustard seeds, bay leaves, or other spices. Try this pickling spice!
Other Quick Pickling Recipes
Once you see how easy it easy to pickle at home, try one of these delicious recipes next:
More Cucumber Recipes
Plenty of cucumbers on hand? Try them in these other tasty recipes:
- Creamy Cucumber Dill Salad with Onion
- Asian Cucumber Salad
- Avocado Corn Salad
- Cucumber Avocado Crab Salad
- Easy Greek Tzatziki Sauce Recipe
- Mexican Shrimp Ceviche
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Ingredients
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 3 Tbsp. sugar
- 2 cloves garlic whole
- 1 tsp. peppercorns
- 1 pinch red pepper
- 3 dill sprigs
- 4-5 cocktail cucumbers cut into 4 spears
Instructions
- Add vinegar, water, salt, and sugar to a medium-sized pot or sauce pan and bring to a boil.
- Reduce heat to low and simmer for 2-3 minutes, whisking occasionally, or until sugar is completely dissolved. Remove from heat and let sit while preparing the jars.
- Place garlic cloves, peppercorns, red pepper flake, and dill sprigs in the bottom of a 16-oz. mason jar.
- Add cucumber spears to the jar in a vertical orientation. Pour warm vinegar solution over cucumbers and add additional water as needed to completely cover the cucumbers.
- Refrigerate pickles at least overnight or up to 3-4 days for the best results. Pickles will keep well in the refrigerator for up to 1-2 months and will slowly lose their crispness after that.
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Video
Notes
- Nutritional information is an estimate based on only half of the solution being consumed.
- A 16-oz. mason jar works best. The wide mouth jars will also work equally as well.
Meal Prep and Storage
- To Prep-Ahead: Refrigerate pickles at least overnight or up to 3-4 days for the best results.
- To Store: Keep pickles in an airtight container in the refrigerator for up to 1-2 months. This is the ideal time frame to maintain their crisp and crunchy texture. After this time they will begin to get soft and will not have that same delicious crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wonder if this recipe would also work for green beans. They are my new addiction.
What a great idea! I haven’t ever tried it with green beans but would love to hear if you do, Crystal 🙂
If you’re looking for a true salty dill pickle, I suggest reducing or eliminating the sugar. I had to modify my liquid with more salt and vinegar because I didn’t read some of the other reviews beforehand. But a nice and easy recipe!
Thanks for your feedback, Courtney! Glad to hear you enjoyed the recipe. Thanks for your comment!
Just wondering if you can use regular sized large cucumbers?
Yes, Lindsey – you can definitely use regular sized cucumbers. You’ll want to make sure they’re still seedless though! Hope you enjoy the pickles 🙂
What are your thoughts on reusing the solution once all the pickles are eaten?
Great question, Pam! I have not personally tried this but think it could work. The solution will be a bit diluted, though, as much of the flavor is absorbed by the pickles. I’d love to hear if you try it out, though!
Can I substitute dill sprigs for dill seeds?
I have not personally tried this, but would guess that it will still turn out delicious! Would love to know if you test it out!
I’m about ready to make them…. but one question…. after you boil the vinegar and water , do you need to allow it to cool or no?
Hi Barbara! Great question! No, you do not need to wait for the liquid to cool if you are using glass jars as recommended. Hope you enjoy the recipe 🙂
I made these 2 days ago and when I tried them they were more sweet than I like. Can I cut back on the sugar?
Hi April! Yes, you absolutely can cut back on the sugar, or leave it out completely! Totally up to you and your taste preference. Thanks for your comment and rating!
These look AMAZING!! Thank you so much for the idea. Your photos are really pretty, too. One question: what should I do if I want them to be spicy?
Great question, Miranda! You can always add a touch more red and black pepper to give it a spicy pepper kick, or try adding in some jalapenos? Would love to know how they turn out for you!
Hi I haven’t made this recipe yet but I was wondering if you could leave the Cocktail cucumbers whole? Please advise. Thanks!
Hi Lynne!! You absolutely can leave the cucumbers whole, they just might take another 24 hours or so to really soak in the vinegar solution. Would love to know what you think when you make them!! 😀
All pickles all the time! We are NEVER without pickles around here and I just bought some mini cucumbers yesterday to make some refrigerator pickles! The “dillier” the better I always say – thanks for sharing!
Yay!! Making your own at home is the best!! You can add as much dill as you want 😉