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Here's how to pickle cucumbers. Just slice cucumbers, make a simple brine, and fridge-soak. These refrigerator dill pickles get better by the day!
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.
Key ingredients
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 refrigerator pickles
Full recipe instructions are in the printable recipe below.
Step 1. To make the brine, combine water, vinegar, salt, and sugar in a sauce pot and bring just to a boil. Cool to room temperature.
Step 2. Slice cucumbers and onions. Pack into 1-quart mason jars with dill sprigs, garlic, peppercorns, and mustard seeds.
Step 3. Pour in the brine. Leave ½-inch space from the top. Cover and refrigerate 24 hours up to 90 days, or longer at your discretion.
Use dill pickles for sandwiches, snacks, or salads made with pickles.
Recipe tips
- cucumbers - Choose firm, fresh cucumbers for tender-crisp pickles.
- dill - I recommend fresh dill over dried dill for authentic dill pickle flavor.
- storage - Since we're not actually canning refrigerator pickles, canning jars aren't required. However, airtight glass jars are recommended to preserve flavor and freshness.
- timing - Pickled cucumbers can be enjoyed as early as 24 hours, but their dill flavor gets better by the day.
Recipe variations
- 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 to enhance the flavor.
- Use pre-made pickling spice in place of the peppercorn and mustard seed in this recipe.
Serving ideas
- condiment for pulled pork sliders, burgers, or a savory grilled Reuben
- delicious low calorie snacks
- topping for veggie sandwich or chickpea salad sandwich
- use as pickles for red potato salad with dill
📖 Recipe
Easy Refrigerator Pickles Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
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
- Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).
- Rinse cucumbers to remove dirt or residue.
- Slice cucumbers into chips or spears to your desired thickness.
- Combine VINEGAR, WATER, SALT, and SUGAR in sauce pan. Bring just to a boil over high heat to dissolve sugar and salt, stirring as needed. Set aside to cool completely.
- Pack sliced CUCUMBERS, DILL, ONION, GARLIC, PEPPERCORNS, and MUSTARD SEED into jar(s).
- Fill jar(s) with brine, leaving ½-inch space from the top.
- Cover and refrigerate 24 hours up to 90 days, or longer at your discretion.
Recipe Notes
- cucumbers - Choose firm, fresh cucumbers for tender-crisp pickles.
- dill - I recommend fresh dill over dried dill for authentic dill pickle flavor.
- storage - Since we're not actually canning refrigerator pickles, canning jars aren't required. However, airtight glass jars are recommended to preserve flavor and freshness.
- timing - Pickled cucumbers can be enjoyed as early as 24 hours, but their dill flavor gets better by the day.
Equipment
- chef's knife or mandoline slicer
- 2 quart saucepan
- wire whisk or stirring utensil
- 1 quart size canning jar with lid (or any airtight storage container)
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 @samosastreet 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