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When it comes to homemade pickles, few varieties can match the tangy flavor and crisp texture of refrigerator dill pickles. With just a handful of ingredients and a simple brining process, these pickles are not only easy to make, but they also offer a burst of freshness and flavor that you won’t find in store-bought alternatives.

Even if this is the first time you try to make your own homemade jar of pickles, you’ll see how easy this recipe is! What’s not to love about a homemade crunchy dill pickle when you’re eating a loaded club sandwich, a homemade sloppy joe sandwich, or a stuffed burger?

homemade refrigerator dill pickles in mason jars.
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Why I Love This Recipe

Every summer, this easy homemade pickle recipe is one of my most viewed recipes, and for good reason! 

  • Quick and Easy Process – One of the best things about refrigerator dill pickles is their simplicity and convenience. Unlike traditional canning methods that involve a hot water bath, refrigerator pickles require no canning process. Instead, you can store them in quart or pint jars directly in the refrigerator. 
  • Crisp and Flavorful – The absence of heat processing allows the pickles to retain their crunchiness, resulting in a crisp pickle that is ready to enjoy the next day.
  • Versatile and Delicious – Fresh pickles make a great snack. The pickle juice can be used in recipes like remoulade sauce. They can also be used in recipes like potato salad or ham salad, relishes, or even on a charcuterie board.

These are seriously the best dill quick pickles you’ll ever enjoy!

Ingredients Needed for this Dill Pickle Recipe

  • Fresh Dill and Garlic Cloves – These aromatic components infuse the pickling brine with their distinct flavors. The dill’s herbal notes add depth, while the garlic provides a subtle pungency that complements the tangy vinegar brine perfectly.
  • For the Vinegar Brine – White vinegar plays a crucial role in the pickle-making process. The vinegar brine not only acts as a preservative but also imparts that signature tangy flavor. The combination of vinegar, water, kosher salt, and a bit of sugar create a flavorful brine that balances the freshness of the cucumbers.

How to Make Refrigerator Dill Pickles

Step 1: Thoroughly Wash the Cucumbers

You want to make sure they’re completely free of any dirt or residue.

washed pickling cucumbers on a cutting board.

Step 2: Slice the cucumbers into slices or spears.

No need to discard the ends of the cucumbers – they make great tangy dill pickles too! To get the fun wavy cut, use a crinkle cutting tool.

slicing pickling cucumbers.

Step 3: Prepare the Garlic and Dill

Remove the garlic cloves from the bulb. Smash them by holding a large chef’s knife or the bottom of a glass on top of them and pressing down.

Separate the fresh dill from the thick stems.

smashed fresh garlic and fresh dill on cutting board.

Step 4: Make the Pickle Brine

Heat the brine in a saucepan. The brine consists of water, vinegar, salt, and sugar.

Bring this mixture to a rolling boil and then remove it from the heat. You basically want to swirl it around so that the salt and sugar dissolve. Let the brine cool to room temperature.

heating vinegar, water, salt, sugar for pickling brine.

Step 5: Add Ingredients to Jars

Loosely layer the prepared cucumbers with the smashed garlic, fresh dill, and black peppercorns into sanitized Mason quart jars (aka canning jars). You can use pint-sized or half-gallon sized jars if you wish too.

mason jars filled with chopped pickling cucumbers, garlic, dill, and whole peppercorns.

Step 6: Pickle the Cucumbers

Pour the brine over your freshly cut cucumbers that have been arranged in the jars with the garlic, dill, and peppercorns.

pouring brine onto freshly sliced pickling cucumbers with garlic and dill in mason jars.

Place the homemade dill pickles in the refrigerator for a week and voila – they’re ready!

Pickling Cucumbers vs Other Cucumber Varieties

Pickling cucumbers, also known as picklers or Kirby cucumbers, are cucumbers specifically cultivated for the purpose of pickling.

They are distinct from other types of cucumbers, such as slicing cucumbers or salad cucumbers, due to their unique characteristics. Here are some ways in which pickling cucumbers differ from other cucumbers:

  1. Size: Pickling cucumbers are usually smaller in size compared to slicing cucumbers. They are typically shorter, measuring around 3 to 4 inches (7.6 to 10.2 cm) in length, which makes them more suitable for fitting into jars and brining solutions.
  2. Texture: Pickling cucumbers have a crisp and firm texture, which helps them retain their crunchiness during the pickling process. This is an important quality for producing delicious pickles.
  3. Skin: The skin of pickling cucumbers is thinner and often more bumpy or warty compared to slicing cucumbers. This allows the pickling solution and spices to penetrate the cucumber more easily, resulting in a well-flavored pickle.
  4. Seeds: Pickling cucumbers tend to have smaller seeds and a lower seed count compared to slicing cucumbers. This is desirable because larger seeds can sometimes contribute to a softer texture in pickles.
  5. Taste: Pickling cucumbers generally have a milder and less watery flavor compared to slicing cucumbers. Their flavor profile is better suited to absorbing the flavors of the brine and spices used in the pickling process.

Due to these characteristics, pickling cucumbers are the preferred choice when making pickles. 

homemade refrigerator dill pickles in mason jars.

Homemade Pickle FAQs

Because of the popularity of this recipe, I get a lot of questions and comments. Here are the most common questions I get with this recipe along with my answers.

Where can you find pickling cucumbers?

I’ve always found pickling cucumbers at the farmer’s market. They seem to be everyone’s favorite to grow in their own garden as well. One pickling cucumber plant will produce a ton!
Grocery stores will carry pickling cumbers as well, but they are definitely a seasonal item.

Can I use apple cider vinegar instead of distilled vinegar?

Yes, in fact, many quick-pickle recipes call for ACV. With dill pickles, however, I prefer the taste of white vinegar, but this is just what I like. 

How long do refrigerator pickles last?

The salt and vinegar brine will keep these cucumbers fresh in the refrigerator for a long time. That said, I think they are best if eaten within a couple of months.

Can you add things like yellow mustard seeds, coriander seeds, bay leaf, and dill seed?

I find that the fresh cucumbers, fresh dill, whole peppercorns, and fresh garlic along with the brine are all that you need and people really do love them!
You can certainly add additional pickling spices but they aren’t necessary to still get great taste and texture.

Can I add other vegetables to the brine?

Yes! I’ve had readers tell me they added fresh green beans, carrots, cauliflower, asparagus, etc. and they all worked out amazingly well.

Do you have to use pickling cucumbers? Can you use regular cucumbers?

I get asked this a lot. Pickling cucumbers are ideal because they are small and firm so they give that great pickle crunch.
You can pickle any kind of cucumber, but because of the moisture content in slicing (aka English) cucumbers, they will be more mushy but they will still taste great.
The closest substitute to traditional pickling cucumbers are Persian cucumbers and those are often carried at major grocery stores year round. 

Can I reuse the brine?

Yes! That’s why I recommend always using a clean utensil to get the pickles out. You don’t want to introduce any bacteria from dirty fingers. Use the brine over and over again.

Can I use whole cucumbers or do I need to slice them?

Yes, you can use whole. They just might take a longer time to absorb all of the flavors from the brine. Slicing them just makes the pickling process go faster.

My Favorite Pickle Recipes

If you love pickles and pickled vegetables, you’ll want to try these:

If you tried this Dill Pickle recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Easy Refrigerator Dill Pickles

Prep10 minutes
Cook5 minutes
Total15 minutes
Servings 18 servings
Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you’ll never buy store bought again.



  • 10-12 pickling cucumbers
  • 4 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar
  • big bunch of dill thick stems removed
  • 1 head of garlic skins removed, cloves smashed (less if its a strong garlic)
  • peppercorn kernals I usually use about 10 peppercorns per jar, give or take
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  • Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into 1/4-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
  • Prepare brine: To make the brine, combine water, vinegar, salt, and sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
  • Make the pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.
  • This recipe made enough for me to fill one pint and fill two quart jars.


  • Quantities listed make about 3 quart-sized jars
  • The amount of dill and garlic can vary depending on taste. I prefer to pack my jars with a ton of fresh dill which is why I don’t specify a specific quantity, but you can add as little or as much as you prefer.
  • The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.


Calories: 26kcal, Carbohydrates: 3g, Sodium: 781mg, Potassium: 226mg, Fiber: 1g, Sugar: 2g, Vitamin A: 120IU, Vitamin C: 5.4mg, Calcium: 27mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in 2015 and has been updated with updated photos and more helpful information, but this reader-favorite recipe has always remained the same.

Hi! I’m Krissy.

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  1. LOVE this recipe, question about the extra brine leftover after filling up my jars. Can this be saved in a bottle and re-used?

  2. made these last summer; really good!
    think this pickling recipe would work with green beans? expecting bushels this summer/thanks

  3. Hey, looks great!
    One thing, i don’t have whole peppercorns , only ground pepper, if that sub is fine, how much of it should i use? Is it better to omit all together?

    1. You can definitely add ground pepper or omit all together. It’s completely a matter of taste and doesn’t effect how the pickles turn out. You can even add a pinch of red pepper if you like a bit of heat.

  4. I have recently been put on a low sodium diet and absolutely love dill pickles. They just pack a lot of sodium. Can you use ‘no salt – salt’ in lieu of kosher? Or a portion of each?

    1. I suppose you could. The vinegar is what pickles the pickles, and since they are kept in the refrigerator, they don’t really need the salt for preservation. If you try it, let me know how they turn out!

  5. 5 stars
    I wrote that this recipe was awesome… best wait 9 days.. add some dried hot peppers 🌶 if u like… i did. Super good

  6. 5 stars
    These pickles!!!! I made at least 12 quarts of these bad boys!!! They are theeeee best pickle I’ve ever made. Gave some to co-workers, they loved them, and once you start eating them, you can’t stop. Thanks for this recipe. Next time I grow cules, I’m getting another refrigerator for pickles only!!!

  7. I have always read to shave or slice off the blossom end of the cucumber before pickling. It contains enzymes which continue to grow. I have noticed on some ends that I missed develop a little fuzzy growth on the end after time. I think that it is harmless, but I always cut it off..