Refrigerator Dill Pickles
If you’ve got cucumbers and a few pantry basics, you’re just one day away from crisp, tangy homemade pickles! No canning, boiling, or fancy gear required.
These easy refrigerator dill pickles are packed with flavor and perfect for snacking, sandwiches, or summer BBQs. Once you try them, store-bought won’t cut it.
They stay crisp, crunchy, and full of classic dill-garlic flavor. Made right in your fridge, they’re a great way to use up a haul of cucumbers without turning on the stove for hours. They’re easy to make in small batches and ready to eat the next day.
What You Need For These Pickles
Many of the ingredients are pantry staples, except for the fresh ones. Once you’ve got the fresh ingredients, you’ll probably be ready to make these pickles.
- cucumbers
- garlic cloves (optional)
- fresh or dried dill
- white vinegar
- kosher salt
- white sugar
- water
- coriander seeds
- mustard seeds
- red pepper flakes (optional)
- mason jars and lids for storage in the fridge
- saucepan
- cutting board
Before You Start
Gather your ingredients and wash your tools, saucepan, and jars thoroughly to ensure you achieve the best results. Set them on a fresh, clean dish towel to dry until you’re ready to use them.
You Can Make Some Changes As Desired
Swap dill for other herbs, such as tarragon or basil, for a twist. You can use any fresh herbs you have in the garden or find at the market.
You can change out the vinegar because you’re not canning, and the acidity isn’t as important in the vinegar. Try apple cider vinegar or red wine vinegar for a fun twist on these pickles.
Try adding sliced onions, peppercorns, or jalapeños for an extra kick, too.
Storing Fridge Pickles
Keep the pickles in the fridge for up to 3 weeks. Ensure they remain fully submerged in the brine and always use a clean utensil when removing some.
Refrigerator Dill Pickles
Ingredients
- 2 lbs cucumbers sliced into quarters
- 6 cloves garlic peeled or minced (optional)
- 1 cup white vinegar
- 3 tbsp kosher salt
- 2 tbsp white sugar
- 2 cups water
- 1 tbsp coriander seeds
- 1 tsp mustard seeds
- ¼ tsp ed pepper flakes optional
Instructions
- Slice cucumbers into quarters lengthwise
- Divide cucumbers evenly between mason jars (or place in a large container if preferred)
- Evenly divide the garlic and dill among the jars
- In a small saucepan, combine vinegar, salt, and sugar
- Heat over medium until the salt and sugar have dissolved, whisking occasionally
- Place the 2 cups of water in a large bowl or measuring cup
- Pour the warm vinegar mixture into the water and whisk to combine
- Stir in the coriander seeds, mustard seeds, and optional red pepper flakes
- Pour the brine over the cucumbers in the jars, ensuring they’re fully submerged
- Secure the lids on the jars and refrigerate for at least 24 hours before serving
Notes
- The pickles will keep for up to 2 weeks in the refrigerator
- For extra crunch, add a few grape leaves to the jars
