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It only takes a few minutes to make Easy Refrigerator Dill Pickles. Once you make your own homemade version, you'll never buy store bought again.

Easy Refrigerator Dill Pickles

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.
Course Appetizer
Cuisine American
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 18 servings
Calories 26


  • 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


  • Slice cucumbers into ¼ 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 fill one pint and fill two quart jars.


  • 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.


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