This post may contain affiliate links. Please read our disclosure policy.
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?
Table of Contents
- Why I Love This Recipe
- Ingredients Needed for this Dill Pickle Recipe
- How to Make Refrigerator Dill Pickles
- Step 1: Thoroughly Wash the Cucumbers
- Step 2: Slice the cucumbers into slices or spears.
- Step 3: Prepare the Garlic and Dill
- Step 4: Make the Pickle Brine
- Step 5: Add Ingredients to Jars
- Step 6: Pickle the Cucumbers
- Pickling Cucumbers vs Other Cucumber Varieties
- Homemade Pickle FAQs
- My Favorite Pickle Recipes
- Easy Refrigerator Dill Pickles Recipe
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.
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.
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.
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.
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.
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.
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:
- 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.
- 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.
- 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.
- 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.
- 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 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.
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.
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.
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.
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.
Yes! I’ve had readers tell me they added fresh green beans, carrots, cauliflower, asparagus, etc. and they all worked out amazingly well.
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.
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.
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!
Pin this now to save it for later
Pin ItEasy Refrigerator Dill Pickles
Video
Ingredients
- 12 pickling cucumbers quantity can vary depending on size
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- 1 bunch fresh dill amount can vary depending on preference, thick stems removed
- 1 head garlic skins removed, cloves smashed (use fewer cloves if its a strong garlic)
- 1 tablespoon peppercorn kernels I usually use about 10 peppercorns per jar, give or take
Instructions
- Prepare ingredients: Thoroughly wash 12 pickling 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 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 teaspoon 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 1 bunch fresh dill, smashed 1 head garlic, and 1 tablespoon peppercorn kernels 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
My first time making pickles, and these were so good! Making another batch tomorrow.
By far the best pickles ever. Added some ground Thai chili peppers to some for some spice. Easy to make and keep well.
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
Great easy recipe to fallow
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
Ive made whole pickles with this recipe with success. I cut 1/4inch-1/2inch off the ends. I also add mustard seeds, about 1teaspoon per jar.
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
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 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!