Learn how to make these easy refrigerator dill pickles for a fresh and crunchy treat! Use up those little cucumbers in your garden or grab a basket from the farmers market and get pickling!
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!
Why You’ll Love This Recipe
- This recipe is super straightforward and easy to follow, making it perfect for beginners or those who want a quick pickle fix without the need for complicated techniques.
- Since it’s a fridge pickle recipe, there’s no need for canning, which can be intimidating and time-consuming for some! Just refrigerate and enjoy.
- This recipe can be easily adjusted to personal taste. You can add more garlic, dill, or spices like red pepper flakes for extra heat or other herbs and spices to create unique flavor combinations.
- Homemade pickles can be healthier than store-bought ones as you can control the amount of salt and avoid preservatives and artificial additives.
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.
Equipment
- 2 pint jars with lids (or 1 quart jar)
- knife and cutting board
Ingredients
- Cucumbers: kirby or pickling cucumbers are ideal
- Pickling vinegar: white vinegar works too!
- Salt: pickling or kosher salt:
- Sugar: optional for added sweetness
- Garlic: 4 cloves
- Dill: fresh or dried
How to Make These Easy Refrigerator Dill Pickles
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.
More Canning 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
- 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.