Anyone can make these easy homemade refrigerator pickles. Fresh cucumbers and a flavorful brine create a crisp delicious pickle with no canning required! They take only a few minutes to make and you’ll never want to buy store bought again.
Why this recipe works:
- This recipe uses very few ingredients. No special pickling salt or hard-to-find spices needed.
- No special canning equipment needed. Because these are refrigerator pickles, you simply brine the cucumbers in the refrigerator and they last a really long time.
- They are very easy to make – no cooking experience necessary!
- If you love a pickle with an unbelievable crunch and great flavor, you’ll love these!
These are seriously the best dill pickle you’ll ever enjoy!
How to make them:
- All you have to do is heat the brine that consists of water, vinegar, salt, and sugar to the point were the salt and sugar dissolve.
- Next you will pour the brine over your freshly cut cucumbers which are nestled nicely in your Mason jars with garlic, fresh dill, and peppercorns.
- Stick them in the refrigerator for a week and voila – they’re ready!
You were waiting for some catch, right? Like I lure you in with the word easy but then when you read the recipe you’re all like “What is she talking about? That’s not easy.” I wouldn’t steer you wrong, my friends. This is easy.
Where can you find pickling cucumbers?
I’ve always found pickling cucumbers at the farmers market. Starting this summer, I decided to grow my own!
Grocery stores will carry them as well, but they are definitely a seasonal item. Some stores might try to convince you that other types of cucumbers are pickling cucumbers, but don’t be fooled. Pickling cucumbers have a very unique look and taste and it should be no surprise that they make the perfect pickles!
They are not canned in a water bath or pressure cooker.
There are a few recipes that I make every year and then process in a water bath so that I can store them in the pantry. Namely my Vanilla Bean canned Peaches and my vanilla bean homemade applesauce.
These are refrigerator pickles, however, which means that you just put everything in a jar, refrigerate, and wait. No canning. No sealing. Easy.
How long can you keep refrigerator pickles?
- The salt and vinegar keeps them safe for a short while at room temperature, but to preserve them you will need to keep them refrigerated.
- I recommend storing these refrigerator dill pickles no longer than two months in the refrigerator
- Be sure to always use a clean utensil to pull them out as you do not want to contaminate the liquid from dirty hand germs
- If you eat all the pickles, you can definitely reuse the brine and add more fresh cucumbers
Reader Q&As:
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:
- Q: Your recipe seems so simple with very few ingredients, do you know why most of the recipes call for the addition of mustard seed, coriander seed and dill seed? Do you know how that would change the flavor? A: I find that the fresh cucumbers, fresh dill and fresh garlic along with the brine are all that you need and people really do love them! You can certainly add additional spices but they aren’t necessary to still get great taste and texture.
- Q: Can I add other vegetables to the brine? A: Yes! I’ve had readers tell me they added fresh green beans, carrots, cauliflower, asparagus, etc. and they all worked out amazingly well.
- Q: Do you have to use pickling cucumbers? Can you use regular cucumbers? A: 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 and English cucumbers, they will be more mushy but they will still taste great.
- Q: Can I reuse the brine? A: 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.
- Q: Can I use whole cucumbers or do I need to slice them? A: Yes, you can use whole. They just might take a longer time to absorb all of the flavor from the brine. Slicing them just makes the pickling process go faster.
Favorite pickle inspired recipes:
What’s not to love about a crunchy dill pickle from a fresh cucumber when you’re eating a loaded club sandwich or a stuffed burger?
But did you know that pickles are fantastic in other recipes too? You’ll want to try these:
I love to hear from my readers, so be sure to leave me a question or comment below!
Easy Refrigerator Dill Pickles
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 10-12 pickling cucumbers
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- big bunch of dill
- 1 head of garlic (skins removed, cloves smashed (less if its a strong garlic))
- 10 peppercorn kernals
Instructions
- Slice cucumbers into 1/4 inch slices or spears. Set aside
- To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
- Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
- This recipe made enough for me to one pint and fill two quart jars.
Notes
- Makes 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.
NUTRITION INFORMATION
This post was originally created in 2015 and has been updated with more fun facts and tidbits for your reading pleasure, but this reader-favorite recipe has always remained the same.
5 stars all the way! Awesome pickles,so easy to do….love them!
Was a little skeptical at first to make this recipe but with an abundance of pickle cukes and getting more everyday, I figured I’d try it. Made a batch and couldn’t wait for the week to pass. We got to try them out today and I was impressed! Tonight I made 3 more batches! Going out tomorrow for more jars. So crisp! So easy to make! Think my friends will be impressed. Thanks for sharing this recipe!
Hi Krissy,
What is room temperature for the brine??
I’m making a batch now and cannot wait to try them!!!!!
Thank-you
Donna
Hi Donna, When I say room temp, I generally mean not-super-cold or straight-out-of-the-refrigerator. Everyone’s houses are different temperatures… you just want something room temperature to be above 50 degrees F. Hope that helps! Krissy
Great recipe. Good bite, crisp pickle. I will cut down on the garlic next time. Thumbs up from my taste testers.
Hi Krissy
I am making pickles for the first time and there are so many recipes out there. I’m curious, your recipe seems so simple with very few ingredients, do you know why most of the recipes call for the addition of mustard seed,corriander seed and dill seed? Do you know how that would change the flavor?
I absolutely have nothing against adding those seeds and often times will put mustard seed in if it’s already in my pantry, but because I really love this recipe because it is so quick and easy and uses very few ingredients. I find that the fresh cucumbers, fresh dill and fresh garlic along with the brine are all that you need and people really do love them!
I too am almost a 30 something Oregonian have never pickled so when I looked up recipes for pickles, I had to try yours! I tried this out and they were so good and I’m a pickle snob! I also used the same instructions to pickle asparagus and Walla Walla onions. They were also delicious. Thank you so much for providing this super easy and delicious recipe!
Well I don’t know how good they will be in a week because I just made my 4th batch and each batch was gone within 3 days. Threw some green beans in with the second batch when I reused the brine. I’d have to say this will be my go to recipe for dill everything.
Thank you soooo much for this recipe!!!!! It is FABULOUS!!!!
Hi Chrissy
I have been making dill pickles for years and years but I have always used the heat canning process. This is so much easier and the flavor is so much more consistent. I did put in the jalapeno pepper and I do add a couple red pepper flakes but it does not make the pickles overly spicy it just gives them a little added kick.
After reading the comments, I noticed that one person has the same issue as my husband does ( and I try to watch my sodium intake), which is high blood pressure. Dill pickles became a definite no no as the amount of salt used was more than his daily intake would allow. I saw that someone used a salt substitute, which is what we use in place of regular salt. It is fine and does not come any other way. How much salt substitute would you suggest using in place of the kosher, or any other kind of salt? Not a fan of sugar in my pickles, so I will be omitting the sugar. Will be pickling green tomatoes and need the response very soon please, as the tomatoes will go red and can’t be used anymore for pickling. Thank you!
Hi Georgene, Since I never use salt substitutes, I can’t advise on how much to use. I would recommend adding a small amount, then tasting the brine, then increasing it until it tastes about right. I hope they turn out to your liking! -Krissy
I made this recipe last year, and it was amazing! It seems the only thing I can grow in my garden is cucumbers, (which is fine by me) Bring on the world’s greatest pickles!
Hi Krissy,
Can the pickles be made without peppercorns? I just noticed that I don”t have any. Could I substitute something else?
Absolutely! If you want a little spice, a wedge of fresh jalapeno or other pepper will add some great heat! Or you can always just leave out. Krissy
I made these a week ago and love them! Just one question- when I eat some of the pickles from the jar, do I need to fill the jar back up with water or vinegar all the way to the top, or is it ok if there is a gap?
Thanks!
I usually don’t add any more liquid to the brine. It’s okay if some are sticking out of the liquid. -Krissy
Do you ever use whole cucumbers rather than cutting them? If you use whole cucs, will the brine penetrate the skin and pickle the cucumbers? Do you have to pierce them or cut the tops off?
Hi Mike, I’ve only done spears and slices with this recipe. I would think just a couple small holes in the skin would get the brine inside the cucumber. I would only use small, firm cukes if you’re gonna try to make whole pickles. If you try it, will you come back and let me know how they turn out? Thanks! Krissy
If you use whole pickes (ie, don’t cut them), with the brine penetrate the skin? Do you have to wait longer for whole cucs to turn to pickles? Or, any need to pierce them or cut the tops off?
I replied to your other comment but will reply to this one as well for other readers…. Hi Mike, I’ve only done spears and slices with this recipe. I would think just a couple small holes in the skin would get the brine inside the cucumber. I would only use small, firm cukes if you’re gonna try to make whole pickles. If you try it, will you come back and let me know how they turn out? Thanks! Krissy
Great easy recipe to fallow
I couldn’t look through all the previous comments, so I hope I’m not duplicating a question, but I’m wondering if we can use Apple Cider Vinegar instead of white?
Thanks,
Karen
Hi Karen, I’m a huge fan of apple cider vinegar but have only used white vinegar when making pickles. Krissy
By far the best pickles ever. Added some ground Thai chili peppers to some for some spice. Easy to make and keep well.
My first time making pickles, and these were so good! Making another batch tomorrow.
I love this idea, I love pickles and want to make my own, what is the difference between PICKELING cucumbers and regular cucumbers?
Or can I use regular cucumbers?
Pickling cucumbers are usually smaller and firmer. You can use any kind of cucumber, but pickling cucumbers will give you the best, crisp pickle.
Love! Love! Love this!
We’ve been growing our own fruit and vegetables for the last few years, but your recipe has really made pickling easy.
Hi! So excited to try this recipe. Can this recipe be made with regular cucumbers? If so, how many cucumber in cups? I can’t find picking cucumbers where I live. Also can I pickle onions with the same brine?
Hi. You can pickle any type of cucumber or onions in the brine. The biggest difference between regular cucumbers and pickling cucumbers, though, is the water content and the firmness. Regular cucumbers will likely taste/feel much more soft and mushy and won’t have that great pickle snap. They will taste good though!