These crunchy Refrigerator Dill Pickles are fresh, tangy, and full of flavor. If you like crisp pickles, then this is the recipe for you. There's no reason to worry about canning when you can make delicious refrigerator pickles in about 24 hours.
If you prefer sweet pickles, then next time, give these Amish Refrigerator Pickles a try!
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Why you'll love this recipe
✔️ Skip the canning process; make homemade dill pickles with just a few simple ingredients.
✔️ This recipe is a great way to use cucumbers when you have an abundance in your garden.
✔️ Homemade refrigerator pickles taste so much better than store-bought pickles and you don't need any special equipment to make them.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- pickling cucumbers, regular cucumbers, or kirby cucumbers.
- water
- white vinegar
- granulated sugar
- salt
- garlic cloves
- fresh dill sprigs
- whole black peppercorns
- red pepper flakes
Instructions
This is an overview of the instructions. For complete directions, just scroll down to the bottom!
- Add the water, vinegar, sugar, and salt to a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and allow the brine to cool completely.
- Slice the pickling cucumbers either into coins or spears.
- Fill half a large mason jar with sliced pickles, then add 2 sliced garlic cloves, ⅓ of the dill, ⅓ of the peppercorns, and a pinch of red pepper flakes.
- Fill the mason jar completely with more sliced pickles.
- Pour the vinegar mixture (the cooled brine) over the top until it covers the pickles.
- Add the lid and repeat with the remaining jars.
- Place in the refrigerator for a minimum of 24 hours.
Equipment
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- small saucepan
- large mason jar
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FAQ's
I think so because these fresh pickles are crunchy, flavorful, and you can customize them to suit your taste buds.
Yes, they can go bad however, pickles in the refrigerator can stay fresh for up to three months. If you notice any signs of spoilage, it's best to discard them.
Yes, however you will need to adjust the seasonings for the small sized jars.
Deb's tips
- Slice your cucumber spears or rounds into evenly-sized pieces so that they brine and soak up the flavor evenly.
- Make sure your pickles are completely covered with the brine. If needed add a bit more water
- Don't forget to wash and dry your jars well before you add the pickles to the mason jar.
- It's important that you wait until the next day before opening the jar of pickles so that you get the best pickles possible.
- I like to use kosher salt or table salt to make this easy recipe.
Variations
- If you don't have white vinegar on hand, you can use apple cider vinegar however it will slightly change the flavor of the pickling brine.
- You can switch out pickling cucumbers and use English cucumbers or Persian cucumbers instead.
- If you like your pickles a little on the spicy side you can add more crushed red flakes to increase the heat level.
Storage
Refrigerate -These pickles can be stored in the refrigerator for up to 2-3 months. Just a note these homemade dill pickles are not shelf stable so be sure to keep them in the fridge.
Related recipes
- The next time you feel the urge to make your favorite condiment at home give this Instant Pot Apple Butter a try. It's rich, creamy and full of sweet apple flavor.
- This Alabama White BBQ Sauce is perfect for any occasion. It has a creamy, tangy flavor that's sure to please your taste buds.
Serve with
- If you make dill pickle chips with this great recipe, you will love using them on these Lipton Onion Soup Burgers. The fresh cucumbers and simple brine bring amazing flavors to this sandwich.
- I love to serve one of these Old Fashioned Sloppy Joes with a pickle spear made with this refrigerator pickles recipe. It's a hearty comfort food meal that your entire family will enjoy.
- You can chop these homemade pickles into a salad like this Deviled Egg Potato Salad. Its a creamy side dish that's perfect for summer cookouts and potlucks.
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Easy Refrigerator Dill Pickles
Equipment
- 3 mason jars
Ingredients
- 4 pounds pickling cucumbers
- 3-½ cups water
- 2 cups white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 6 cloves garlic sliced
- 1 ounces fresh dill
- 1 tablespoon whole black peppercorns
- ¼ teaspoon red pepper flakes
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Instructions
- Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil and stir to disolve the sugar and salt. Remove from the heat and allow the brine to cool completely.
- Slice the pickling cucumbers, either into coins or spears.
- Fill half a large mason jar with sliced pickles then add 2 sliced garlic cloves, ⅓ of the dill, ⅓ of the peppercorns and a pinch of red pepper flakes.
- Fill the mason jar completely with more sliced pickles.
- Pour the cooled brine over the top until it is covering the pickles.
- Add the lid and repeat with the remaining jars.
- Place in the refrigerator for a minimum of 24 hours (this will give a real crunchy pickle - they will soften as you leave them in there longer).
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