Refrigerator Dill Pickles Recipe
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!
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.
Recipe Video
Recipe 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.