If you’ve been craving crisp, homemade pickles without the hassle of canning, these easy refrigerator dill pickles are the answer.
They come together in just minutes using simple ingredients, making them perfect for beginner preservers or anyone who loves that fresh, briny crunch. Whether you’re enjoying them straight from the jar or using them in recipes like my quick and easy dill pickle salad, you’ll love how versatile and flavorful they are.
If you’re new to preserving, this is a great starting point—no special tools, no stress, just fresh flavor. And when you’re ready to explore more, don’t miss my zesty pickled rainbow swiss chard for another fun way to put your garden to use.
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Why You’ll Love This Recipe
Fridge Dill Pickles vs. Water Bath Canning Pickles
Fridge dill pickles are super easy to make—just mix and chill in the fridge. They stay crunchy and fresh but need to be eaten within 1-2 months. Water bath canning pickles take more work since you heat them up and seal them for long-term storage, up to a year. They might be a bit softer but have a richer flavor!
Ingredients
Recipe Tips
Use fresh cucumbers: For the best texture and flavor, use fresh, firm cucumbers.
Cold brine for crispness: To keep the pickles extra crisp, you can let the brine cool completely before pouring it over the cucumbers. Alternatively, you can add a few grape leaves or a small amount of calcium chloride (pickle crisp) to each jar like I did!
Adjusting salt and sugar: If you prefer a sweeter or less salty pickle, adjust the amount of salt and sugar in the brine. Start with small adjustments and taste the brine before adding it to the cucumbers.
Sterilize jars: While this recipe doesn’t require canning, it’s still a good practice to sterilize your jars to ensure they are clean and free from any bacteria.
Label and date: Label your jars with the date you made the pickles so you can keep track of how long they’ve been marinating and how long they’ve been in the fridge.
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Instructions
- Prepare the cucumbers: Wash cucumbers thoroughly and slice them into rounds, spears, or leave them whole if they are small enough.
- Prepare the jars: In your jar , place 2-4 cloves of garlic and 2-3 fresh dill sprigs.
- Pack the cucumbers: Pack the cucumber slices or spears tightly into the jars, leaving a bit of space at the top.
- Make the brine: In a small saucepan, combine the vinegar, water, salt, and sugar (if using). Bring the mixture to a boil, stirring to dissolve the salt and sugar.
- Add the brine to the jars: Carefully pour the hot brine over the cucumbers in the jars, making sure the cucumbers are completely covered with liquid. Leave about 1/2 inch of headspace at the top of the jars. Add your remaining dill springs .
- Seal and cool: Let the jars cool to room temperature. Once cool, put the lids on the jars and refrigerate.
- Marinate: Let the pickles marinate in the refrigerator for at least 24 hours before eating, though they will taste better after a few days. They can be stored in the refrigerator for up to 1-2 months.
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Similar Recipes
Easy Refrigerator Dill Pickles
Equipment
- 2 pint jars with lids (or 1 quart jar)
- Knife and Cutting Board
Ingredients
- 6-8 small cucumbers
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt pickling or kosher salt
- 1 tbsp sugar optional
- 4 cloves garlic peeled and halved
- 4-6 fresh dill sprigs
Instructions
- Prepare the cucumbers: Wash cucumbers thoroughly and slice them into rounds, spears, or leave them whole if they are small enough.
- Prepare the jars: In your jar , place 2-4 cloves of garlic and 2-3 fresh dill sprigs.
- Pack the cucumbers: Pack the cucumber slices or spears tightly into the jars, leaving a bit of space at the top.
- Make the brine: In a small saucepan, combine the vinegar, water, salt, and sugar (if using). Bring the mixture to a boil, stirring to dissolve the salt and sugar.
- Add the brine to the jars: Carefully pour the hot brine over the cucumbers in the jars, making sure the cucumbers are completely covered with liquid. Leave about 1/2 inch of headspace at the top of the jars. Add your remaining dill springs .
- Seal and cool: Let the jars cool to room temperature. Once cool, put the lids on the jars and refrigerate.
- Marinate: Let the pickles marinate in the refrigerator for at least 24 hours before eating, though they will taste better after a few days. They can be stored in the refrigerator for up to 1-2 months.
Notes
- Pickling cucumbers work best: Use small, firm cucumbers like Kirby or pickling cukes for the best crunch and texture.
- Slice or spear: Cut them into rounds for salads or spears for snacking—whatever suits your needs.
- Use fresh dill: Fresh dill gives the best flavor, but you can use dill seeds in a pinch.
- Add garlic for bold flavor: One or two crushed garlic cloves per jar add a nice kick.
- Adjust the brine: Taste the brine before pouring—add more vinegar for tang, or sugar if you prefer a sweeter pickle.
- Spice it up: Try red pepper flakes, mustard seeds, or peppercorns for extra flavor.
- Let them sit: Chill for at least 24 hours before enjoying—flavor deepens with time.
- Store in the fridge: These are not shelf-stable. Keep them refrigerated and enjoy within 2–3 weeks for best flavor and crunch.
Did you make this recipe?
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can you water bath this recipe
Refrigerator dill pickles are for the refrigerator only and will stay up to 2 months. If you try to water bath for shelf preserving they will become mushy after canning. Different ingredients are used for refrigerator ones than shelf stable canned ones. Canned need additional ingredients.
These are however the best dill spears I have ever had so they don’t stay in the refrigerator very long. They are all eaten up fast !
A must try for an easy dill pickle recipe!
I make these pickles without the sugar, and sometimes add red pepper flakes for a bit of spice. A simple way ro share my pickle abundance with friends, and always complemented.
5 stars!!
What a great idea!
I made this recipe, my first time making pickles. It really WAS quick and easy! I love garlic, so I added extra. I even put some of it through a garlic press and placed it on top before I sealed the jar. I had cut the cucumbers into little logs. Omg! Were they garlicky! At first I thought that I had wasted my ingredients, but they kind of grew on me. I shared them with my daughter and granddaughter, and they wanted the recipe! So, I just made another batch exactly the same way. They are SO crispy and make a very satisfying snack. Thank you for sharing this recipe. P.S. I’m 71 and have never made pickles before, lol.