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Easy Refrigerator Dill Pickles

Learn how to make these easy refrigerator dill pickles for a fresh and crunchy treat!
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Prep Time:2 minutes
Cook Time:10 minutes
Course: Canning, Ingredients
Cuisine: American
Keyword: canning, cucumbers, pickles
Servings: 2 pint jars

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

  1. Prepare the cucumbers: Wash cucumbers thoroughly and slice them into rounds, spears, or leave them whole if they are small enough.
  2. Prepare the jars: In your jar , place 2-4 cloves of garlic and 2-3 fresh dill sprigs.
  3. Pack the cucumbers: Pack the cucumber slices or spears tightly into the jars, leaving a bit of space at the top.
  4. 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.
  5. 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 .
  6. Seal and cool: Let the jars cool to room temperature. Once cool, put the lids on the jars and refrigerate.
  7. 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.