These mouthwatering no-cook refrigerator dill pickles require no canning. Just soak cucumbers in a simple brine and you have the best homemade dill pickles for snacks, salads, and sandwiches.
Why we love refrigerator dill pickles
Refrigerator pickles are juicy, tangy, and delicious on everything. They can be made all year, but this recipe is super handy during cucumber season.
This no-cook refrigerator pickles recipe is the fastest way to pickle cucumbers because there’s no canning, just a quick brine and refrigeration. In fact, the hardest part of making quick pickles is deciding how you want to slice the cucumbers.
After that, the sliced cucumbers go into jars with dill sprigs, garlic cloves, spices, and brine – to soak. It’s the same no-cook process as these delicious refrigerator pickled beets and Asian pickled carrots.
Are all pickles cucumbers?
Yes! Pickles are cucumbers before they’re soaked in brine and become pickles. Any cucumber can be used to make pickles, so they’re often called pickled cucumbers.
Ingredient amounts are included in the printable recipe below.
- white vinegar and water - These make a basic brine for refrigerator dill pickles.
- sugar - While this recipe is not for sweet pickles, some sweetness is needed to balance the sourness of vinegar. I recommend white sugar to prevent any discoloration.
- cucumbers - Any variety of cucumber can make pickles. Kirby cucumbers are very popular, as are English cucumbers, Persian cucumbers, and Patio Snackers.
- dill sprigs - Fresh dill is a key ingredient when making homemade dill pickles. However, you can substitute dried dill by using ½ teaspoon per 1 quart jar.
- onions - Making refrigerator dill pickles with onions is a matter of preference, but they add texture, flavor, and volume.
- garlic cloves - These are optional, but garlic dill refrigerator pickles are a winning combination.
- whole peppercorn - Use red, white, or black peppercorn for this recipe.
- mustard seed - Brown or yellow mustard seed is a classic pickling spice.
How to make dill pickles without canning
Full recipe instructions are in the printable recipe below.
To make the brine, combine water, vinegar, salt, and sugar in a sauce pot and bring just to a boil. Cool to room temperature. Slice cucumbers and onions. Pack into mason jars with dill sprigs, garlic, peppercorns, and mustard seeds.
Pour in the brine. Leave ½ inch space from the top. Cover and refrigerate 24 hours up to 90 days.
Use dill pickles for sandwiches, snacks, or salads made with pickles.
Make spicy dill pickles by adding fresh Jalapeño peppers, serrano peppers, or crushed red pepper to the jar before adding the brine.
Substitute some of the cucumbers with other vegetables like cauliflower or bell peppers.
Use other dried spices like bay leaf, whole clove, coriander, or cinnamon stick.
Use pre-made pickling spice in place of the peppercorn and mustard seed in this recipe.
- condiment for pulled pork sliders, burgers, or a savory grilled Reuben
- delicious low calorie snacks
- topping for vegetarian sandwich or chickpea salad sandwich
- use as pickles for red potato salad with dill
Refrigerator Dill Pickles Recipe
For the brine
- 1 cup White Vinegar
- 1 cup Water
- 2 teaspoons White Sugar
- 1 teaspoon Sea Salt
For the dill pickles
- 1 pound Cucumbers, sliced to desired thickness (about 4 cups)
- 1 small Onion, thinly sliced
- 3 sprigs Fresh Dill
- 3 cloves Garlic, smashed
- 1 teaspoon Whole Black Peppercorns
- ⅛ teaspoon Yellow Mustard Seeds
This recipe yields 1 quart dill pickles
- Combine VINEGAR, WATER, SALT, and SUGAR in sauce pot. Bring just to a boil over high heat, whisking or stirring as needed. Set aside to cool completely.
- Pack CUCUMBERS, DILL, ONION, GARLIC, PEPPERCORNS, and MUSTARD SEED into the jar.
- Pour enough brine into the jar to cover the ingredients.
- Cover tightly and refrigerate a minimum of 5 days for best results. Refrigerator pickles can last several weeks under constant refrigeration.
Traci's Recipe Notes
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.