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Refrigerator Dill Pickles

  • Author: Erin Jensen
  • 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


Refrigerator Dill Pickles – an easy, classic refrigerator dill pickle recipe! Learn how to make crunchy, delicious homemade pickles! 


  • 35 pickling cucumbers
  • 45 little slices of white onion
  • 35 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
  • 46 black peppercorns


  1. In a small saucepan combine the white vinegar, apple cider vinegar, water, smashed garlic, pickling salt and peppercorns. Bring to a simmer.
  2. Meanwhile, after rinsing/cleaning your cucumbers find the end that wasn’t attached to the vine (this is called the blossom end) and cut just a tiny slice off (there is an enzyme found there that can effect the crispiness of the pickles!).
  3. Then cut the pickling cumbers into wedges by slicing them in half the long way and then slicing each half into 2-3 even slices again the long way. 
  4. Cut little /4-5 slices/strips of white onion and place both the cucumbers and white onion in a 16oz mason jar (wide mouth) along with a couple fresh sprigs of dill. 
  5. Carefully pour the vinegar (aka “brine”) over the pickles while it is hot.  Ensure the garlic and peppercorns get in the jar too. 
  6. 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. 
  7. Enjoy! 


  • 1 jar: I kind of love that this recipe only makes one jar, but you can easily double/triple/etc the recipe 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.
  • Refrigeration Time: You can definitely let them sit longer than 24 hours before eating – totally up to you, but they are delicious even after 24 hours!
  • Whole Pickling Cucumbers: you can use whole pickling cucumbers if you want, but you WILL need to let them refrigerate much longer than 24 hours in that case – I would recommend at least a week or so.
  • Pickling Cucumbers: I do recommend using pickling cucumbers because they are so little and don’t get mushy as easily! 

Keywords: refrigerator dill pickles