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Learn how to pickle cucumbers with this easy refrigerator dill pickle recipe. Quick pickled cucumbers get better with time—no canning needed!
Try my refrigerator pickled beets and my Asian pickled carrots next!
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When it's summer and garden cucumbers are coming in faster than you can eat them, this refrigerator pickles recipe is my favorite way to use them up. That's exactly how this recipe came to be. So, every year, I always stash a few jars in the fridge and gift the extras to friends. The pickles never last long, but the friends do!
Why We Love These Old-Fashioned Refrigerator Dill Pickles
Refrigerator pickles are juicy, tangy, and good on everything. They’re easy to make and perfect for pickled vegetable beginners. This no-cook refrigerator pickles recipe is one of the fastest ways to pickle cucumbers in your kitchen. There’s no canning involved—just a simple brine and a soak in the fridge. Oh and you can make fridge pickles any time of the year, even when cucumbers aren't in season.
Are all pickles cucumbers?
Yes! At least when we’re talking about classic dill pickles. Before they’re soaked in brine, pickles start out as regular cucumbers. That’s why you’ll often hear them called pickled cucumbers. Any variety can be used, but some work better than others (more on that below).
Fridge Pickle Ingredients
I love to make things from scratch using fresh, simple ingredients—and these pickles check all of the boxes. Here’s what you’ll need to make a jar, or three!
- White vinegar + water – This duo makes the base for your tangy brine.
- Sugar – Just a little balances the sharpness of the vinegar. I use white sugar to keep the color clear.
- Cucumbers – You can use just about any variety. I love using small pickling cucumbers like Patio Snackers, but Kirby, Persian, or English cucumbers all work for this recipe.
- Fresh dill – A must for homemade dill pickles. If you only have dried dill, use ½ teaspoon per quart jar.
- Onion – Optional, but I love the extra crunch and flavor it brings to each bite.
- Garlic cloves – If you like garlic dill refrigerator pickles, don’t skip this recipe!
- Whole peppercorns – Black, white, or red will all work.
- Yellow mustard seed – A classic pickling spice for a hint of depth and warmth.
How to make refrigerator pickles
Full recipe instructions are in the printable recipe below.
Start by making the brine by combining WATER, VINEGAR, SALT, and SUGAR in a saucepan. Bring just to a boil, then remove from heat and stir until dissolved.
Let the brine cool to room temperature before using.
Slice the CUCUMBERS into round chips or spears, and thinly slice the ONION. Pack them into clean 1-quart mason jars along with DILL, GARLIC, PEPPERCORNS, and MUSTARD SEED. Pack the jars tightly, but don’t crush the cucumbers—leave a little room for the brine to settle in.
Pour the cooled BRINE over the vegetables, leaving ½ inch of space from the top.
Cover and refrigerate for at least 24 hours. The flavor intensifies after 2–3 days and can last up to 90 days or longer in the fridge. Use dill pickles for sandwiches, snacks, or salads made with pickles.
Recipe tips
- Cucumber types: Pickling cucumbers are ideal—they’re small, crisp, and soak up brine well. Persian cucumbers also work. Avoid waxed cucumbers if possible.
- Chips vs. spears: Chips absorb brine faster and are ready in 24 hours. Spears take 2 to 3 days to develop full flavor.
- Fresh dill: For the best dill flavor, always go with fresh dill rather than dried.
- Swaps: Add chili flakes, coriander seed, or sliced jalapeño if you like a little heat or extra flavor.
- Containers: I prefer to use a fresh, clean, airtight jar, but plastic deli rounds work great too.
- Storage: These are quick refrigerator pickles—no canning needed. Keep them chilled and enjoy for up to 3 months.
My Favorite Tools for Refrigerator Pickles
This mandoline slicer isn't required for slicing cucumbers, but if you're doing pickle chips, it's easier than slicing. For pickle storage, I use these wide-mouth 1-quart mason jars—they’re easy to pack and perfect for pickling. Instead of the metal lids, I use plastic mason jar lids. They’re reusable, rust-free, and ideal for no-cook recipes like this. You can also use restaurant-style deli rounds.
Serving ideas
- Use as a condiment for pulled pork sliders, burgers, or a savory grilled Reuben.
- Fridge pickles are great low calorie snacks.
- Use as a topping for veggie sandwich or chickpea sandwich.
- Add them to this red potato salad with dill recipe.
📖 Recipe
Easy Refrigerator Pickles Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the brine
- 1 cup White Vinegar
- 1 cup Water
- 2 teaspoons White Sugar, optional
- 1 teaspoon Sea Salt
For the dill pickles
- 1 pound Pickling Cucumbers, 3 (5-inch long) cucumbers
- 1 small Onion, thinly sliced
- 2 tablespoons Fresh Dill
- 3 cloves Garlic, smashed
- 1 teaspoon Whole Black Peppercorns
- ⅛ teaspoon Whole Mustard Seed, yellow or brown
Instructions
- Rinse the CUCUMBERS and slice into thin chips or spears. (Spears will take longer to absorb the brine.)
- In a 2-quart saucepan, bring WHITE VINEGAR and WATER to a boil. Remove from heat and stir in SUGAR and SALT until dissolved.Microwave option: Heat WHITE VINEGAR and WATER in a microwave-safe bowl or measuring cup until nearly boiling, then stir in SUGAR and SALT until dissolved.
- Let the brine cool until just warm before using.
- Pack the CUCUMBERS, ONION, GARLIC, DILL, PEPPERCORNS, and MUSTARD SEED into clean, quart-size mason jars or pint-size.
- Pour the brine over the vegetables, leaving about ½ inch of space at the top.
- Cover and refrigerate for at least 24 hours. The flavor improves after a couple of days and keeps well for several weeks.
Recipe Notes
Equipment
- mandoline slicer optional for slicing cucumbers
- 2 quart saucepan or microwave-safe container
- wire whisk or stirring utensil
- 1 mason jars with lids or other food storage container
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Mary Therese says
Made these last year and loved them. Want to try them with smaller cucumbers this year (we were gifted with very large cukes last year). Have you ever "reused" the brine, or do you think that would not be advisable? Almost hated to throw out all those extra flavors, but they don't work well on sandwiches. 😉
Traci says
Hi Mary, I personally would not reuse the brine to make fresh pickles, but I've been known to add it to other things for flavor. You can google how to use pickle juice and get all the ideas 🙂 Let me know if you have further questions. Enjoy!
Mary Therese says
Thank you!
Traci says
You're so welcome! Thank you for the great question. Enjoy!
L. Taylor says
recipe is easy to follow and preparation is simple but found the finished product to be somewhat bland...tasted after 24 hours so perhaps over a few days it will imporve.
Traci says
Hi there. Yes, one day of pickling is going to yield a very mild flavor because the party is only getting started. I'm confident you'll have a different experience in about a week ... and well beyond that, as indicated in the recipe. Thanks and enjoy!
Janna says
What do you recommend for sea salt? Himalayan pink sea salt ok? Is coarse or fine better? Or can kosher salt be used? Thank you! Excited to try this!
Traci says
Hiya. Plain sea salt is what I use, but you can you any variety. Also, since we're dissolving it in the brine, the texture doesn't really matter. Let me know if I can help you with any other questions. Thanks and enjoy!
Judith Rudhe says
Is it okay to use cider vinegar instead of white?
The Kitchen Girl says
Yes! Absolutely, but just realize that your brine will not be clear - it will be a very light brownish color. I would use the same amount as the recipe calls for though 🙂 let me know if you have any more questions. Enjoy!!
Peggy Kuhn says
I am wondering how thick the cucumbers should be sliced 🙂
The Kitchen Girl says
Hiya! You can slice the cucumbers to any thickness, thin or thick. Mine are about 1/4 inch thickness. Also you can slice to any shape such as spears, chunks, rounds, or even crinkle cut. Let me know if you have other questions 🙂
Jeff says
After falling in love with your homemade dill pickles last year, I can't wait until pickle season, I mean, cucumber season LOL. Best recipe ever!!! Not too sweet either. Thanks for that!
Anna says
Do you think using Apple Cider Vinegar would be good also? I love swapping for it in recipes when possible. I was happy to find a recipe with little sugar! Can’t wait to try 😊
The Kitchen Girl says
Yes! You can absolutely make refrigerator dill pickles with apple cider vinegar. Just swap the vinegar 1:1. Hope you love them like we do 🙂
PAucoin says
Does the sugar have to be added? I can’t use any kind of sweeteners.
The Kitchen Girl says
You can certainly leave it out, but fair warning, it will be very tart since the sugar balances out the vinegar. Let me know how it goes for you 🙂
Rahul says
I love pickles, my mom would hide it from me. Our Indian pickles are very tasty, but takes lot of time to make. Loved how simple this dish is Traci . Thanks for sharing the recipe
The Kitchen Girl says
Thanks, Rahul...glad you can enjoy this version of refrigerator pickles
Brenda says
Love the garlic in pickle idea!! Gotta add that to my next batch of refrigerator pickles!!
The Kitchen Girl says
Yess! Garlic dill refrigerator pickles are where it's at! Enjoy 🙂
Neli Howard says
Pickles are my go-to snack! Looking forward to having these on hand to enjoy whenever I’d like!
The Kitchen Girl says
I'm so glad to hear it, Neil! Thanks and enjoy!
ali randall says
Pickles are a favorite of mine and I have made them from scratch at home before and am always looking for ways to improve. The garden variety of cucumbers I agree make for the best pickles.
The Kitchen Girl says
Yes! So much yes for garden cucumbers 🙂 Enjoy!
Jessie says
Your pictures are so pretty! We tried this recipe and it was so easy! The pickles were perfect for our Lunch sandwiches and burgers later that week!
The Kitchen Girl says
Awesome, Jessie! So glad to hear it! We love these refrigerator pickles on everything lately Thanks for the compliment too...they were fun to shoot!
Lisa Huff says
Perfect summer recipe with all these fresh cucumbers everywhere. Love how easy it is!
The Kitchen Girl says
Thanks, Lisa! You're right...it's SO easy 🙂 Glad you can enjoy these!
Shanna says
I just made these with my cucumbers from the garden. They turned out so good and I am glad I found your recipe.
The Kitchen Girl says
Wonderful, Shanna! I made these with our garden cucumbers also. Nothing beats that for dill pickle recipe. Thanks!!!
Beth Sachs says
These look and taste so good. Great in my chicken salad sandwich!
The Kitchen Girl says
Thanks, Beth! So glad you're enjoying these! Chicken salad is perfect for refrigerator pickles
Toni Dash says
I really loved it! Such a perfect recipe for dill pickles!
The Kitchen Girl says
Awesome, Toni! So glad you enjoyed these...thanks!!!
Pavani says
I love homemade pickles - they are fresh and taste amazing. Your pickles recipe sounds just perfect to try for my family.
The Kitchen Girl says
Yay Pavani! Glad you can enjoy these…let me know if you have any questions
Pam says
I have just learned the joys of refrigerator pickles and can't wait to try your version. It sounds yummy!
The Kitchen Girl says
Awesome, Pam! Glad you can enjoy these...let me know if you have any questions
JB says
These are crazy easy to make and mouth-watering good. Why did we do store bought all these years? It's refrigerator pickles from now on!
The Kitchen Girl says
I feel the exact same way, JB No more store bought dill pickles unless it's an emergency