These Refrigerator Dill Pickles Are My Favorite Way to Keep Things Fresh and Crunchy
When summer produce hits its peak or I find myself with a surplus of cucumbers, I always turn to this easy refrigerator dill pickle recipe. It’s simple, crisp, and absolutely bursting with garlicky, herby flavor. The best part? No canning, boiling, or special equipment required. Just slice, brine, chill, and snack.
These pickles are seriously addictive. They’re the kind you keep in the fridge for snacking straight from the jar, layering onto sandwiches, or pairing with burgers and BBQ. I usually double the recipe because one batch is never enough—especially when everyone finds out there are homemade pickles in the fridge.
Why I Love This Quick Pickle Recipe
There are so many reasons this one’s a keeper:
- No canning required: Just mix and refrigerate.
- Stay super crisp: No soggy pickles here.
- Bold, fresh flavor: Garlic, dill, and vinegar shine through.
- Fast results: Ready to eat in as little as 24 hours.
- Customizable and scalable: Easy to double or tweak with spices.
Ingredients You’ll Need
(Makes 2 jars | Prep Time: 10 minutes | Chill Time: 24 hours minimum)
- 6–8 small pickling cucumbers (Kirby cucumbers are ideal)
- 4 garlic cloves, peeled and smashed
- 2 teaspoons whole black peppercorns
- 1 teaspoon red pepper flakes (optional for heat)
- Fresh dill (a few sprigs per jar)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1/2 teaspoon sugar (optional, to balance the vinegar)
Equipment:
- Two clean 16 oz mason jars with lids
How I Make These Crisp and Easy Refrigerator Pickles
1. Slice the Cucumbers
I wash the cucumbers and slice them into spears, chips, or leave them whole—whatever I’m in the mood for. Spears are great for snacking, while thin chips are perfect for sandwiches.
2. Prep the Jars
Into each clean jar, I drop a couple garlic cloves, a few sprigs of fresh dill, 1 teaspoon of peppercorns, and a pinch of red pepper flakes if I want a little kick.
3. Pack the Cucumbers
I pack the cucumbers tightly into the jars, standing the spears upright or layering slices flat. The tighter the better—they shrink slightly after brining.
4. Make the Brine
In a small saucepan, I heat the vinegar, water, salt, and (optional) sugar just until the salt dissolves. No need to boil—just a gentle warm-up.
5. Pour and Chill
I pour the brine into the jars, completely covering the cucumbers. If needed, I top off with a little extra water. Once cooled to room temp, I seal the jars and pop them into the fridge.
6. Wait (Just a Little!)
They’re technically ready in 24 hours, but the flavor intensifies over 2–3 days. By day three, they’re at peak perfection—crisp, tangy, and full of garlicky dill flavor.
My Tips for Pickle Perfection
- Use Kirby or pickling cucumbers: They stay firm and crunchy.
- Slice evenly: Consistent size means even brining.
- Let the brine cool slightly before pouring: It helps keep the cucumbers crisp.
- Keep them cold: Always store in the fridge—they’re not shelf-stable.
- Play with spices: Mustard seeds, coriander, or even jalapeño slices are fun extras.
When I Serve These Pickles (aka All the Time)
They’re the perfect accompaniment to so many meals:
- Burgers, hot dogs, or grilled cheese
- Charcuterie boards and snack platters
- Chopped into tuna or egg salad
- Tucked into wraps and sandwiches
- Straight out of the jar when no one’s looking
They also make a fun, unexpected homemade gift—just slap on a cute label and tie with twine.
FAQs From My Kitchen
Q: How long do these pickles last?
Stored in the fridge, they’re good for up to 4–6 weeks. But let’s be real—they rarely last more than a week in my house.
Q: Can I use regular cucumbers?
You can, but they tend to be softer. Stick to small pickling cukes for the crunchiest results.
Q: Can I reuse the brine?
You can reuse it once, but the flavor and salt balance may be weaker. Always refrigerate reused brine.
Q: Can I make spicy pickles?
Yes! Add more red pepper flakes or toss in sliced jalapeños for a fiery batch.
Q: Are these pickles fermented?
Nope. These are quick pickles—vinegar-based, not naturally fermented like traditional sour pickles.
Why These Refrigerator Pickles Are Always in My Fridge
They’re fast, fresh, and ridiculously easy. With just a few ingredients and 10 minutes of prep, I get a jar full of crisp, garlicky, tangy pickles that elevate everything from burgers to snack time. If you’ve never made your own pickles before, this is the perfect place to start—and once you do, you’ll never go back to store-bought again.
The Easy No-Boil Refrigerator Pickles That Stay Crunchy and Flavor-Packed
Ingredients
- 1 teaspoon red pepper flakes (optional for heat)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 2 teaspoons sugar (optional)
- 16 oz mason jars with lids
- 1 teaspoon of peppercorns
- 2 cups cucumber slices
- 4 cloves garlic, peeled
- 1 bunch fresh dill
Instructions
- In a large bowl, combine the distilled white vinegar, water, kosher salt, and sugar. Stir until the salt and sugar are dissolved.
- Add the red pepper flakes, peppercorns, garlic cloves, and fresh dill to the jar.
- Pack the cucumber slices tightly into the mason jars.
- Pour the vinegar mixture over the cucumbers, ensuring they are fully submerged.
- Seal the jars with lids and refrigerate for at least 24 hours before consuming for the best flavor.
- Enjoy your crunchy refrigerator pickles within 2-3 weeks.
Nutrition Information
