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.
REFRIGERATOR DILL PICKLES
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Easy Refrigerator Dill Pickles are seriously the best dill pickle you’ll ever enjoy! How is it that I am, ahem, let’s just say over 30-years-old and I’ve lived in Oregon (i.e. the state that pickles everything) for the past decade and a half, yet this was the first time I made my own homemade dill pickles? What on God’s green earth is wrong with me? Let’s just say that I officially feel like an Oregonian now.
Had I known how simple it was to make refrigerator dill pickles, I would have been doing it long ago. I mean, 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.
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!
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 Canned Vanilla Bean Peaches and my vanilla bean applesauce. Can you tell I love my vanilla beans?
These are refrigerator pickles, however, which means that you just put everything in a jar, refrigerate, and wait. No canning. No sealing. Easy.
My first experience with dill pickles like these came a couple years ago when I traded some of my canned peaches for refrigerator dill pickles and freshly foraged chanterelle mushrooms with a friend. That was a win-win trade for sure, but I wanted to have a go at it on my own.
How to make refrigerator dill pickles:
- All you have to do is heat the brine so that your salt and sugar dissolve.
- Then you pour it over your freshly cut cucumbers which are nestled nicely in a jar with garlic, 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.
How long can you keep refrigerator pickles?
- The salt and vinegar keeps them safe for a while at room temperature, but they will likely go bad before you finish eating the whole jar unless you refrigerate them
- 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
Kitchen tools used to make these refrigerator dill pickles:
Mason jars – Not much to say about this kitchen staple other than they belong in everyone’s kitchen. You’ll never find me without at least two dozen at the ready!
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Mandoline – This is the best one I’ve ever used. Perfect for fast and accurate slicing! When I photographed this post and made the video, I used a hand slicer, but when I’ve made my refrigerator dill pickle recipe other times, I always break out the mandoline.
Watch the recipe video for my easy refrigerator dill pickles below:
Easy Refrigerator Dill Pickles
RECIPE VIDEO
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
Nutrition
This post was originally created in 2015 and has been updated with more fun facts and tidbits for your reading pleasure.
Krissy
This certainly sounds terrific and easy! Could you possibly provide a measured recipe if I want to make JUST 1(one) quart size jar? If that disappears,as I am sure it will,will venture into many more for Labor Day Bbq ! Thanks so much ,Lisa
Hi Lisa, I would just half the brine recipe and if you have any leftover, you can toss it or even add in a little olive oil to make a light salad dressing! -Krissy
I used your recipe to make pickles and they were so
Sour I had to throw them out. Way too much
Vinegar!
I’m sorry to hear that! As you can tell by the reviews, lots of people love the recipe, so it’s possible it was just a matter of taste/preference. Also, sour can often be fixed by adding salt… just for next time you try a recipe and it seems to acidic. Hopefully that won’t stop you from trying some other recipes on the site!
My family lives them they d9nt want store bought any longer i actually add a 1/2 cup more vinegar and add garlic and mustard seeds
I have cut this recipe in half. The pickles are soooo good. I put in a few hot pepper slices for heat. Love this recipe!
Can u double the brine recipe.
I make this recipe all the time, but I like spicy pickles so I add one chopped up Jalapeno, seeds and all and split it among the jars I’m doing. One pepper per every 3 jars or so.
What an awesome recommendation, David! I will definitely do this with my next batch! -Krissy
Terrific! I made 10 quarts 2 weeks ago!!! GONE! SO gotta make more!! Thanks so much!!
Making these again since they devoured the first batch. I added some dry mustard to a few jars also. They were terrific!
Does the peppercorn kernels make them spicy? I like a little kick to my pickles! 🙂
Thanks for the recipe!
Hi Emily, I think the peppercorns only give them flavor. I didn’t think they were spicy at all. A different reader suggested adding jalapeno if you want them more spicy. YUM! -Krissy
Can I use sea salt instead of kosher salt?
Yes. There is no difference between kosher salt and rough sea salt. If you have finely ground sea salt, you’ll need to use less. Hope that helps! Krissy
You can add red pepper flakes to make them spicy.. I use this recipe all the time.. they are very good
Great recommendation!
I used crushed red pepper flake..it works well
Krissy, is the sugar important..can I leave it out? – Thanks Sharon
Hi Sharon, I think the sugar is just a matter of taste and it will work fine if you omit. Thanks! Krissy
Hello!
I was wondering, if after the 1 week refrigeration period, do I leave them in the refrigerator or can they go into the panty/storage?
Thank you kindly,
Lisa
These can only be refrigerated. You would have to can them in a water bath if you want to store them at room temperature. -Krissy
How long the hot water bath? Because my lids won’t seal Mary Ann
Mary Ann – these are refrigerator pickles. I don’t can them in a water bath so the lids won’t seal. -Krissy
Actually-to water bath pickles you need to have an approved canning recipe. This is a refrigerator Pickle recipe- not a “canning” recipe.
I MADE THE PICKLES LOVED THEM. THE ONLY PROBLEM I HAD I PUT TO MUCH GARLIC NEXT TIME NO GARLIC. I AM GOING TO MAKE ONE JAR WITH REGULAR PICKLES
Yes, too much garlic in mine as well, maybe only 1 kernel per qt
Can I use pickling salt (for canning) or does it have to be kosher salt?
Yep! -Krissy
I’ve heard that the weight is different with canning salt vs. Kosher (canning being heavier). Should I use less canning salt than what this recipe calls for then?
Hi Linnie, If that is true (and I don’t doubt that it is), then yes – I would use less. You can always taste the liquid to see if you think it needs more. Hope that helps! Krissy
I tried this recipe and my pickles taste more like cucumbers. What did I do wrong. They have been in the refrigerator for at least a week.
Hi Gail, Is it possible you packed them too tight so that they’re not floating in the brine? The only other thing I can think of is that they are sliced too thick? I’ve never had that happen. Hmmm… -Krissy
Mine were if anything too strong. I’m going to cut back on the garlic and salt and increase the dill.
Can these pickles be frozen, if not what can I add to make them freezable?
I was out of town and my pickles are large?! Can I still use them for pickles?
I have never frozen pickles so I can’t help you there. I have found that they taste best when they are small and fresh. If they get too big, they become more seed and pulp rather than firm flesh that makes a nice crisp pickle. -Krissy
How much dill, garlic, and peppercorns to each jar?
Hi Robin, Its completely a matter of taste. I make it different each year and the amounts don’t change the flavor all that much. I like to pack them as full as I can with the garlic, dill, and peppercorns because I love the way it looks! – Krissy
Thanks.. I’ll just estimate then!! Grew my own cucumbers this year, they are taking over my garden. Pickles here they come!! 🙂
Robin, I’ll buy some, where do you live? I live in Clarksville, TN and can only find cucumbers.
world, I’m in Clarksville, tn too!
What is the name of the slicer you used for cutting the cucumber?
Thanks in advance!
Hi Kristen, I don’t know the exact name but I know that I got it from Pampered Chef over a decade ago! -Krissy
got mine from PC too!
I made 2 batches today with cukes from the garden, and garlic from the garden. Dill wasn’t big enough yet.
thanks for the easy recipe.
Hope you like them! -Krissy
Better than store bought dills. A big fan of this recipe.
Can you use dried dill,? If so, how much?
Hi Peggi, Fresh is better in my opinion, but if you use dried I would recommend a teaspoon per quart jar. -Krissy
can these keep longer in refrigerator if not opened?
Hi Frances, They’re meant to be stored in the refrigerator. -Krissy
Ca I use regular cucumbers instead of pickling ? Also can you use zucchini?
You can pickle any veggie using this recipe, however they won’t have the taste and texture of pickles unless you use pickling cucumbers. Regular cukes will be softer and more watery. -Krissy
Hi I have dried dill, will that work and if so, how much should I use?
Thanks
Edie
Dried will work, fresh is better. The amount you use is totally a matter of preference, but if using dried I’d probably go with about a teaspoon per quart jar. -Krissy
Hi,
Is it ok to store them in plastic freezer containers rather than glass?
I think yes, but I much prefer glass for any long term storage. -Krissy
Can you use dried dill instead of fresh?
Yes, but I think fresh is prettier and tastes better. Its a matter of preference. -Krissy
Why not use the liquid hot so the jars can ‘seal’ somewhat? I am thinking probably the hot water may make them too soft? Please advise. Very new at this. Thanks!
Hi JoAnne, As long as they are refrigerated, they do not need to be sealed. I wanted very crisp pickles so I didn’t use the hot liquid. Hope that helps! Krissy
Yours is the 2nd recipe I’m trying this summer, Krissy. Last one had too much sugar and used hot brine — I think your cooled brine will make for crisper pickles. Also, whether refrigerator pickles or processed in hot water bath, I always remove the blossom end of each cucumber. Many recipes advise this as there are nasty pickle-softening enzymes at the blossom end!
(I also came across a recipe that calls for adding grape leaves to each jar; the leaves’ tannin is an enzymatic crisping agent http://nchfp.uga.edu/questions/FAQ_pickle.html )
These are awesome and super easy to make. I’m going to add a little horseradish to a couple jars this time.
Yum! Fresh horseradish? -Krissy
Has anyone ever used cider vinegar instead of white vinegar? What would the difference be?
I haven’t, Tim, but I just tried some refrigerated pickled zucchini yesterday that was made with apple cider vinegar and it was fantastic! I think its worth a try! -Krissy
I followed your recipe and I am amazed at how easy and delicious my pickles are! My family loves them so much, I bought canning jars so I can make more and enjoy them throughout the winter. Do you know if I need to do anything different to your recipe to ensure they stay crunchy and delicious after I can them? Thank you!
Hi Marc, Since you’re not cooking them in a hot water bath, they should remain crunchy. 🙂 Krissy
Hi Krissy – made 12 qts of these with Armenian cucumbers and they are just fabulous! We are going thru them so quickly – my question – can I reuse the brine? I have millions more to make and didn’t want to waste week old brine…
Absolutely! I did! However, if you have dirty little kid fingers digging for pickles on a regular basis like I do in my house, you might want to make a fresh batch. 🙂 -Krissy
Hi!
I’ve made these with pickling cukes…..SO delicious! Out of curiosity I made up a batch today using quartered green tomatoes. They are fabulous! I had a few leftover tomatoes and some garlic, not enough for a whole jar. So I just added them to a jar we had already opened in the fridge. YUM!!
Thanks so very much for sharing this wonderful, easy recipe!
My pickles came out too vinegary. What should I do. Also I couldn’t find fresh dill and used 1tsp of dry.
I recently tried similar pickles from a restaurant but they also had mustard seed in the recipe. I really liked the pickles so I’m trying to figure out how much mustard seed to add and when to add this. Any thoughts?
I recently tried pickles from a restaurant that, according to them, had the same ingredients but they also included mustard seeds. I want to replicate the recipe so i’m trying to figure out how much mustard seed to add and when to add these. Any thoughts?
I would guess that’s a total matter of preference. I would just experiment by adding different amounts to see what you like best! -Krissy
I had two pickling cucumber plants from my step daughters horticulture class and after finally hoarding enough cucumbers (the kids kept stealing the cucumbers to just eat..lol ) I finally made some pickles in late Aug… to quote my husband “best pickles I’ve ever had!”
I grew some of my own dill too but didn’t quite have enough so I ended up buying a bundle of fresh dill to use ( btw Ladybugs apparently love dill- . one of my plantings had ladybugs getting busy soon as it Flowered and within a week I had 4-5 baby ladybugs I was able to watch grow up 🙂
I ended up making 2 batches of brine and kept a couple extra jars of it in the fridge.. and as they ripened, I’d pick them, wash em and cut them up and forget about them/hide them In the garage fridge… I still have a couple jars left and they are just as good if not better now in late Oct as they were in Aug. Still super crisp and tasty! A few of my cucumbers were a little bitter but the bitterness disappeared when they became pickles. Some of the cucumbers had been in the fridge a lil too long but they stayed nice and crisp. I cut the ends off prior to cutting them up.
I also strictly enforced no fingers in the jar so I was also able to reuse a couple of the brine jars as we ate through the pickles.
I may have put a bit too much garlic in the first batch of them but as they sat longer in the fridge they got less garlicky so that was good. Very flexible recipe as well- I ended up just divvying up all the dill I had into the jars and did add a few extra peppercorns – first few days I thought I overdid it but again like the garlic it toned way down after a week or so.
Overall great SUPER easy and fairly fun recipe I will be making again next year for sure!! Thank you!!
Thanks for the great comment, Sasha! -Krissy
Hi do you have a recipe for bread and butter pickles?
I don’t! Sorry. Krissy
Hi. I tried this recipe out a couple weeks ago and it was a hit! I had friends over for a Christmas party and they found the pickles in the fridge! Everyone was raving about how amazing the pickles were. Now, I am getting ready to make 15 jars for friends and family Christmas presents. Awesome recipe!!
Thank you so much for sharing this recipe! The first time I made these pickles they were such a hit that they were devoured before the 1 week refrigeration period had even finished. I should have put a padlock on the fridge to keep everyone out! They were such a hit that I decided to make them to gift to everyone this Christmas. I made 15 pint size jars for everyone. They are just amazing. My Nana is a canning whiz but she has never made any sort of dill pickle. She is famous for her bread and butter pickles (that call for 4 cups of sugar per batch, sorry but that is just TO MUCH for me!). I have got to say that these dill pickles are giving her a run for her money! My 5 year old requests some every morning for breakfast! I have also recommended your recipe to a number of friends and family. 5 stars for sure!
Thank you for the great comment!!! Krissy
Can I use whole pickles instead of cutting them?
Yep!
Wow, these look and sound great. I love dill pickles! I’ve made fermented ones before, but I’ve never tried refrigerator pickles before. I’ll definitely need to try this!
What is the shelf life?
Vinegar preserves really well. I’ve had them in my frig for a couple months without issue.
Did you use 5% acetic acid by volume Regular white vinegar or 7%pickling vinegar?
just regular old heinz white vinegar
Can I used distilled white vinegar or does it have to be plain white? My first time pickling anything 🙂 Thanks.
distilled, yes
Hi there! Can I reuse the brine to make more pickles? Or do I need to restart the whole process?
You can reuse. Just keep dirty fingers out of the jar!
Hi Krissy,
Do I have to put the sugar in this recipe?
Being Diabetic I try not to use .
you can omit
I made these last weekend. Popped open one of the jars today – OMG!!!! Sooooo good! I’ll definitely make these again. I always give homemade (salsa, applesauce, fudge, jam, etc) food gift baskets at Christmas & these will definitely be in them this year! Thank you for sharing this recipe.
Yummy! Can’t keep these in the house! Best and easiest recipe I’ve found. Now I hear “Nan, where are my pickles”. Love these!
can i use minced garlic, like from a jar? thank you.
yep
I made three batches of pickles so far this summer. This recipe was BY FAR the best. I used dill seed and ground coriander because it’s what I had and they were wonderful. This is a keeper. Thank you.
How long should we wait to eat them if they are stored in the refrigerator? One week?
I think one week is a great amount of time to wait. It’s completely personal preference, though, so give them a try when you have a craving and see how you like them!
I made these and they turned out delicious! Definitely going to be growing more cucumbers in our garden this year to make more of these.
Krissy,
Went with your recipe and was extremely pleased. Have now made multiple jars for family and friends. Added some red pepper flakes to a couple of jars and chopped jalapeños to a couple of other jars for a little spice/heat. Will let you know how the turn out. Thank you.
My sister and niece didn’t even wait 24 hours to eat a jar full. Great summertime flavor. Thanks!
I love making homemade pickles, I’ve been taking my aunts spot on making homemade, she’s suffering from breast cancer and can’t do much, I have her recipe which turns out just like Clausens pickles. Your recipe looks good and would like to try it but I will be leaving out the sugar lol
I was wondering with the vinegar, will this recipe work good with cider vinegar also? And if I can what do you recommend the right measurement for it and water?
Hi Jess, I’ve never made these using apple cider vinegar.
I made these twice! They’re so good! Only made two jars the first time, but 8 the second time, I loved the so much! I added about 1/4 tsp. of red pepper flakes for a spicy kick! I can’t stop eating them!
Thanks for the recipe, I wish I cliffs add the picture I took of my batch!
Hello! I came across your recipe and was wondering if I can use ground peppercorns, and if so, how much? I can’t get the grinder top off my peppercorn jar 😬
Hi Charise, I’ve always used whole peppercorns so that you get that peppery flavor without having to eat it. If using ground peppercorns, I would probably reduce the amount by at least half.
A hot hair dryer will pop the grinder part right off after a minute but it still goes right back on for storage.
Turned out great thanks! I, too added a slice of jalepeno to each jar and it turned out great!
Turned out great thanks! I, too added a slice of jalepeno to each jar and it turned out great!
I made these, but my dill looks brown now in the jars in the fridge. Is that right? Or did I heat up too much?
Hi Jacki, I just looked at the batch I have going in my frig and the dill is still mostly green. It’s possible the liquid turned your dill brown if it was too warm.
Is it possible to do pickled beans using this recipe? Have you tried that? Would you blanch them first so they’re tender/crisp?
I haven’t tried but I think it would work. I would definitely blanch first.
Do you have to wait for the brine to cool of or should pour it in while hot?
I’ve made it several ways. I believe in the recipe I say to cool it and I do find that yields the crunchiest pickles, but I’ve put it in warm before (that’s actually what I did with the video) and the pickles turned out fantastic. I haven’t put the liquid in hot but other readers have.
I put the brine in hot, and the jars sealed. Should they still be refrigerated, or will they store in the pantry? Thank you.
Hi Gary, I would refrigerate. I would only stock on shelves if processed in a water bath for 10-15 min with sterile jars. That’s just me and might be overkill, but that’s what I would do.
Just made 7 jars of pickles with this recipe. I made spears and chips, with 1 spicy jar of each. I cant wait until next weekend to try some. This is my first everpicking, I’m excited!,
Omg, I made these for the first time last week and cracked into the jar 2 days early and holy smokes! These are amazing! I shared with my co-workers and now I’m here making them again for the potluck bbq next week as it’s been demanded I bring this. I love them and I need to learn to properly can so I can have these all year and give them as Xmas gifts. Thank you for sharing this recipe.
Can they be any cucumber?
Yes, you can pickle any cucumber, but a pickling cucumber will get you that firm, crisp crunch.
My husband has been making crock pickles for many years. This year he wanted to try refrigerator pickles. These are every bit as good. Made 3 jars. We’ll be going back to the farmers market this weekend to get more pickles and dill. I have a feeling once the kids and grandkids taste them they’ll be gone in no time.
The first batch I made was fantastic! Maybe a little too much garlic. The next batch I’m experimenting with Anaheim and Ghost peppers. Yowza!
Hi can I use apple cider vinegar in place of white ?
I’ve always used white distilled vinegar for pickles, so I’m not sure how they’d turn out.
Do I need to do anything special with the jars. I mean do I need to boil them or just wash them.
Thank you, Jan
Since they’re for refrigerator pickles, you just need to make sure they’re clean. No need to boil.
Could pink himalayan salt be used instead of kosher salt?
I’ve always used kosher because it’s cheaper, but I don’t see why not?
OMG – these are fabulous! Tastes like Clausen’s to me. So, so easy. I just used regular cucumbers out of the garden and they were on the big side – not picklers! I cut them into spears and if they were real seedy, i just scraped some off.
Thank You!
Thank you for the recipe! Will this work for pickling other types of vegetables such as cauliflower, beets and carrots?
I haven’t tried but I don’t see why not! Now I want to do that too!
I’m about to try your recipe and I could only find a bunch of dried dill. Will it still work for this?
Dried dill will work but I would put much less in as I find dried dill packs quite the punch. If you have any farmer’s markets nearby you might want to try there!
I love making refrigerator dill pickles! I never plant enough of my pickling cucumbers (or the moles did them up for me) so I always end up with a handful of cucumbers I need to do something with. This recipe is a great option for using up those cucumbers! 🙂
Trying my first batch. I often make potluck cucumbers soaked in vinegar water and onions. Has anyone added onion slices to a jar?
Hi Pam, I haven’t added onions when making this recipe, but I think they would be an awesome addition. If you try it, will you let me know? Thanks!
Can I make this instead of cucumber jappino chips????
I’m not really sure what that is?
Made this recipe with a yield of 4 quart jars. 3 were thick slices and the 4th was long slices for sandwiches. I substituted habanero, jalapeno and serrano for the dill to make spicy pickles. I also added coriander seed as well. They are delicious!
Can I make this instead of cucumber jappino???
please can I use ACV
I’m so sorry for such a late reply! I’ve only ever used distilled vinegar when making pickles. I use diluted ACV only when I’m making something like a cucumber onion salad.
Can I use distilled white vinegar? Also I am growing Armenian cucumbers….do they have to be pickling cucumbers?
Hi Sam, Distilled white vinegar is what I use. Also, you can use any kind of cucumber. I prefer pickling cukes because they’re firm.
How many months we can keep this pickele
I’ve kept them refrigerated for several months and have never had them go bad.
I tried it pickle it’s a good tasty IAM using this pickle in my Humber
Thanks
Made these pickles yesterday, and noticed their turning blue in refrigerator! Anyone else run into this problem? I know garlic has enzymes that can cause this although I’d like to prevent next time. Any suggestions? Thank you!
Hi Brooke, I’ve never seen that before! Would love to know if others have. So weird!
Hi,
Just some useless information…
Pickles aren’t American cuisine, it’s been around since 3000 BC when the Chinese pickled cucumbers for the workers building the great wall. 🥒🥒😊
I had no idea! I love info like that. I labeled it as American just because I put my own spin on the recipe… plus I had no idea pickles had such history!
This is a great recipe–I’ve made it several times and about to make another batch with the last of the pickling cucumbers I can find to buy this season.
I add in strips of red bell pepper–they are delicious and if you blend them in with pickle spears, they make a really pretty jar.
I’ve also added carrot spears and whole scallion onions trimmed to fit vertically in the jar–also great tasting!
Hi Krissy,
WOW!!!!
More than 2 years comments.
So I decided to comment.
-No more than a splash of vinegar
-No sugar
-Add some carrot sticks and 1 celery stick
-Add a smashed 100 mg aspirine(Bayer pill
to the liquid before pouring on the cucumbers.
This is THE trick to keep them FIRM.
Why keep them for years in the fridge?
Enjoy them fresh and tasty
Asprinin? I have never heard of that trick. Curious what it does to the recipe?
Hi,
It acts as a preserving agent.
It is a family trick for about4 generations.
Hy,
It prevents the various bacteria active
to rise their head. and prevents
the pickles to get soggy.
The trick is in our family for 4 generation s at least.
By the way:
We also use to add some all spice
berries with the black paper
Hi can’t wait to try this recipe, however, can I use dried dill? Can’t find fresh herbs where we are.
You can! I would just not use as much. Maybe a quarter teaspoon per quart?
My Mom’s recipe is similar with a few exceptions. Everything is added to each sealer/jar. Makes it so easy. I use small pickling cukes & leave them whole in the brine. Also use a pinch of Alum to each jar. The brine is not heated. Instead we use ice cold water & pour directly in the jar to the brim. The pickles need at least 2 weeks before eating. I make at least 20 quarts jars every year & they are good for a year in the fridge. I’m lucky to have an extra fridge in our basement. So crispy & so many compliments. Once the pickles are eaten – I add hard cooked eggs. They are ready in the fridge within a week. Yum!
I LOVE these pickles! They have, however, ruined me on store bought pickles.
How long can you keep the brine? Thank you!
Hi Rebekah, I’m not sure how long the brine will last. I still have some pickles in my fridge from the batch I made this summer and they still taste good. I guess it depends on your veggies? I would go by smell and taste and toss the second anything tastes “off”.
Hi! Thanks for sharing this recipe! I totally plan on trying this but without the sugar as I’m trying to change out as much sugar from my diet as possible. I do have a question. Is it possible for the recipe to work without boiling it? I just saw a recipe for pickled veggies(red onions, red cabbage and radishes) with just filling the jar with veggies then covering with vinegar. I need things as simple as possible due chronic illness so I was wondering if I could just fill jar with cucumbers, add vinegar and dill and close and refrigerate?
Hi Candy, the boiling helps the salt dissolve. If the salt will dissolve without boiling, then you should be fine. Honestly, that is the only reason I know of to boil it. All those canning experts out there – please chime in if there are other reasons.
Nice tasty dill pickles
Hi Krissy!
So excited to make these pickles with my kids! I do have one question, however. Is it necessary to slice or quarter the cucumbers or is leaving them whole an option? Thanks for the easy recipe!!
– Priscilla
You can certainly leave them whole… they just might need more soaking time to get the pickled flavor all the way through. Enjoy!
I made some adjustments for dietary purposes. I used a salt substitute to reduce the sodium content, and Splenda instead of sugar for my diabetes. I used cucumbers I had on hand. I also used dry spices, including dehydrated garlic and coriander. Brine was not hot, but not yet room temp, and they’ve only been in the refrigerator for a couple of hours, but are absorbing the brine and other flavors quickly. This recipe is definitely in my recipe book. Thank you for sharing.
Hi,
I made these today, so I don’t yet know how they are but I am excited because we can’t get good pickles where I live.
My question is how much will should be used? Your recipe just says a big bunch but I am not sure how much that means. I think I probably didn’t use enough. Also, if I have already put the pickles in the fridge can I add more dill if I think it might be needed or will that ruin the pickling process?
Thanks!
Hi there! I should probably be more specific but the amount of dill is often a matter of preference. I love dill so I pack in as much as you can see in the recipe video. You can always taste the pickles and if you want more dill, add it. It won’t hurt them at all if you add more dill along the way!
Are they crispy or rubbery?
Crispy!
The recipe sounds yummy. It seems yummy.
OH. MY. GOD! This recipe was awesome and so easy! Cripsy, fresh, pickel-y goodness!!!!
My sister and I made this with persian cucumbers and it took half the time to have them ready. We made 3 versions. Regular dill, Spicy, and some with jalapeno. On the third day I thought I would check on them and see if they were ready. And now we have 3 empty jars and are going to get more cucumbers! Thank you for this recipe!!!!!
Your recipe calls for a 2 to 1 water to vinegar ratio. Most recipes I have read say equal parts water and vinegar?
It’s how I’ve always made them and they turn out perfect. Wish I could insert the emoji. 🙂
I think your cute
Cool , I will have to try.
Hello Krissy, Thank you for this recipe. I’ve used it a number of times now, including making whole pickles. They are actually in the fridge now on brine as, I write this. I’ve worked in the kitchen for a long time now and, this recipe is by far the best. How ever I wouldn’t recommend reusing the brine because as we know, the salt in the brine pulls the moisture out of the cucumbers.
Which makes the brine loose it’s salt and acidity level to keep the bad bacteria from growing. I suggest just making a new batch to prevent this from happening.
Excellent point. I didn’t think about the salt pulling the moisture out, thus changing the salinity of the brine. Thank you!
I was thinking if you reboil it adding more vinegar, sugar and spices it should be ok. kind of refurbish it with new ingredients
I make all different kinds. i take about 6 jars and add combinations of dill, garlic, old bay spice, bay leaves, mustard seeds, peppercorns, red pepper flakes and those small d’arbo chiles. Some jars are spicier than others. I eat them on hot dogs and put them in deviled eggs, omelets etc. Its a fool proof recipe. I also pickle squash, zucchini, mushrooms and green beans and asparagus. once you start you cannot stop.
delicious!!!!
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.