This Refrigerator Dill Pickles recipe could not be any easier and the result is SO GOOD! Made with less than 10 real, simple ingredients. These homemade dill pickles are so fresh and delicious, cannot wait for you to try these!
The Best Refrigerator Dill Pickles
Making your own dill pickles at home does not need to be intimidating! This is a super easy and delicious way to use up all those end-of-summer cucumbers from your garden or from your local farmers market. We made these last summer for the first time and it was the best jar of pickles ever! These easy refrigerator dill pickles are going to become a yearly staple in your house – definitely a new family favorite. You will never want to buy store-bought pickles again after you see how easy these quick pickles are and see how good they taste!
Why You Will Love This Recipe
- End of Summer: when you have ALL those cucumbers to use up – this is the recipe for you!!
- Fresh and Crispy: these are seriously crispy and SO GOOD!
- Easy: I love how easy this recipe is – it takes all of 10 minutes to make the most amazing batch of fresh pickles!
What You Will Need
- fresh cucumbers: definitely use pickling cucumbers (which are just small cucumbers) instead of larger cucumbers. You can find them at your local grocery store or use ones from your garden, like we do! They make the best pickles.
- white onion: this adds just a little zest to your cucumbers.
- fresh dill: a staple in this recipe! We love growing our own.
- white vinegar + apple cider vinegar: I love using both kinds of vinegar – adds to the depth of flavor.
- water: to balance out the vinegar.
- fresh garlic cloves: add a ton of flavor – don’t forget to smash them! This is done by using the flat side of a large knife and pressing it over the garlic clove on the cutting board until it smashes.
- pickling salt: make sure you use pickling salt, not table salt or kosher salt.
- whole black peppercorns: just a few for a little bit more flavor.
How To Make Refrigerator Pickles
The first steps to this easy recipe are to add your brine ingredients to a small saucepan and bring to a simmer over medium high heat.
Next, grab the pickling cucumbers. Rinse them under cold water and then pat dry with clean paper towels.
Now cut those cucumbers up in half and then into long wedges. Place them inside a clean jar.
Then add in the onion slices and fresh dill.
Now carefully pour the pickle brine (while it is still hot) over the top of the cucumbers.
Let the entire jar cool to room temperature.
Then secure the lid on top of the jar and place in the refrigerator for 24 hours for best results.
Keep them stored in the fridge and enjoy the most perfect pickles the next day and for the next 4-6 weeks.
Recipe FAQ
- What are refrigerator pickles: they are homemade pickles that are only good if stored in the refrigerator. This is NOT a pickling process that is used for storing pickles in the pantry.
- Refrigerator Pickles vs. Regular Pickles: Refrigerator pickles are pickles that are preserved in a water & vinegar mixture and then stored only in the refrigerator while canned pickles require more special equipment and are processed with a hot water bath and are then shelf-stable.
- Pickle variations: in the recipe card below we made pickle spears, but you can also use this process to make whole pickles or pickle chips. Whole pickles would need to sit in the fridge for about a week before eating, they take longer for the pickling process.
- How long do refrigerator pickles last: for about 4-6 weeks. But ours are typically eaten faster than that, they are so good!
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Refrigerator Dill Pickles
- Prep Time: 10 minutes
- Refrigeration: 24 hours
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 1 jar 1x
- Category: Snak
- Method: Refrigerator
- Cuisine: American
Description
Refrigerator Dill Pickles – an easy, classic refrigerator dill pickle recipe! Learn how to make crunchy, delicious homemade pickles!
Ingredients
- 3–5 pickling cucumbers
- 4–5 little slices of white onion
- 3–5 sprigs fresh dill
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 2 garlic cloves, smashed
- 1 1/2 teaspoon pickling salt
- 4–6 black peppercorns, whole
Instructions
- In a small saucepan combine the white vinegar, apple cider vinegar, water, smashed garlic, pickling salt, and peppercorns. Bring to a simmer on medium heat.
- Now rinse & clean the cucumbers. Pat dry with a paper towel and find the end that wasn’t attached to the vine (this is called the blossom end). Cut a tiny slice off that end (there is an enzyme found there that can effect the crispness of the pickles!).
- Then cut each cucumber into wedges by slicing them in half the long way and then slicing each half into 2-3 even slices, again the long way.
- Cut thin strips of white onion and place both the cucumbers and white onion in a 16oz mason jar (wide mouth) along with a couple sprigs of fresh dill.
- Carefully pour the vinegar (a.k.a. “brine”) over the pickles while it is hot. Ensure the garlic and peppercorns get in the jar too.
- Set the jar aside (careful, it will be hot) and place on a hot pad or kitchen cloth. Once they have cooled, cover the jar and place in the refrigerator for 24 hours.
- Enjoy!
Notes
- 1 jar: I kind of love that this recipe only makes one jar, but you can easily make a double batch or triple batch, as you need to!
- Storage: store in the refrigerator for up to 4-6 weeks.
- Spicy: feel free to add a dash of red pepper flakes to spice things up if you want!
- Garlic: you can omit the garlic, if you want to.
- Pickling Cucumbers: for a crisp pickle, we do recommend using pickling cucumbers because they are so little and don’t get mushy as easily!
Keywords: refrigerator dill pickles, refrigerator pickles
Tina says
Amazing! My family loved them!
★★★★★
Bridget says
We have made these several times and they never disappoint! So fresh and delicious!!
★★★★★
Erin says
so happy to hear that!!
Cathy says
Hi Erin, I haven’t ever pickled anything, however, due to some health issues my husband is having I’m doing a lot I haven’t ever done. He loves ‘all things pickled’ but they seem to have high sodium. The pickling salt the recipe calls for seems like a small amount…can you enlighten me? I’m just trying to find things he loves to replace some of what he’s giving up.
Erin says
Since these are stored in the refrigerator (and not in a pantry, which is where you would store traditionally-pickled pickles) you don’t need as much salt. Hope that helps!
Corey says
This might be a silly question… but does it matter if you slice the cucumbers vs cutting them into wedges?
Erin says
I don’t think that is a silly question! You can use whole pickling cucumbers, but it just might take a bit longer for the brine to penetrate them (definitely longer than the 24 hours recommend here for sliced). Hope that helps!