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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?
Table of Contents
- Why I Make These Pickles Every Summer
- 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 Dill Pickle Recipes
- Easy Refrigerator Dill Pickles Recipe
Why I Make These Pickles Every Summer
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. Other recipes that use a similar method are my Quick Pickled Radishes and my Pickled Beets.
- 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
The process couldn’t be easier. Here’s an overview on how to make them, but always refer to the recipe card below for full instructions.
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 Dill Pickle Recipes
If you love dill pickles, 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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Pin ItEasy Refrigerator Dill Pickles
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.
Video
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.
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 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!
Nice tasty dill pickles
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.
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”.
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!
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?
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
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,
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!