Refrigerator dill pickles are the perfect way to enjoy crisp, tangy pickles without the hassle of traditional canning. Since they skip the boiling and sealing process, they’re incredibly quick and easy to make—just mix, pour, and chill. Best of all, because they’re not heat-processed, these pickles stay extra crunchy and fresh, with bold dill and garlic flavor in every bite.
Ingredients:
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6–8 small or 2-3 large cucumbers , sliced into spears or rounds
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1 cup distilled white vinegar
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1 cup water
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1 tablespoon kosher salt
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1 tablespoon sugar (optional, for slightly sweet pickles)
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4 cloves garlic, smashed
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1 teaspoon black peppercorns
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1/2 teaspoon red pepper flakes (optional, for a spicy kick)
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8–10 sprigs fresh dill
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Optional add-ins: mustard seeds, coriander seeds, sliced onion, or bay leaf
Instructions:
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Prep the cucumbers: Wash and slice the cucumbers into spears or rounds. Trim off the blossom ends (they contain enzymes that can soften pickles).
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Pack the jars: Divide the cucumbers, garlic, peppercorns, red pepper flakes (if using), and dill evenly between two clean pint-sized mason jars.
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Make the brine:
In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer and stir until the salt and sugar are dissolved. Remove from heat and let cool slightly. -
Pour the brine: Carefully pour the warm brine over the cucumbers in the jars, making sure they are fully submerged. Leave a little headspace at the top.
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Seal and refrigerate: Tightly seal the jars with lids and let them cool to room temperature. Then place them in the refrigerator.
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Wait and enjoy: The pickles will start to develop flavor after 24 hours, but they’re best after 48–72 hours. They’ll keep in the fridge for up to 2 months.