Easy Refrigerator Pickles Recipe

refrigerator dill pickle ingredients in glass jars consisting of sliced cucumbers, garlic, dill sprigs, mustard seeds, black peppercorns, and brine

4.94 from 33 votes

Easy Refrigerator Pickles Recipe

Crisp refrigerator dill pickles made with garlic, dill, and a simple brine. No canning needed—just whip them together, chill, and enjoy the best dill pickles for weeks!

Prep Time10

Cook Time5

Total Time15

Course: Condiment, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 46kcal

Author: Traci

Equipment

chef's knife
cutting board
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

Ingredients

For the brine

1 cup White Vinegar
1 cup Water
2 teaspoons White Sugar optional
1 teaspoon 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.

Video

Notes

Cucumber types: Pickling cucumbers are ideal—they’re small, crisp, and soak up brine well. Persian cucumbers and English cucumbers also work. Avoid waxed cucumbers.

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.

Use sterile jars: Clean, airtight glass jars help your pickles stay fresh and safe for weeks.

Storage: These are quick refrigerator pickles—no canning needed. Keep them chilled and enjoy for up to 3 months.

Chips vs. spears: Chips absorb brine faster and are ready in 24 hours. Spears take 2 to 3 days to develop full flavor, but they're well-loved when they're ready!

A glass jar filled with sliced cucumbers, spices, and garlic, labeled Dill Pickles 8.2.25 on a piece of tape.

Nutrition