Refrigerator Dill Pickles Recipe

Refrigerator Dill Pickles are easy to make, and no canning is required. All you need are some pantry staples and cucumbers to pickle!

We LOVE pickles so we plant tons of kirby cucumbers after summer to make refrigerator dill pickles. We like using a smaller batch so we adapted the recipe from a reliable source.

Have a ton of cucumbers? You can use regular cucumbers for this recipe. Need more ideas for an abundance of garden cucumbers try out our Shirazi salad, cucumber salad, cucumber tomato avocado salad, Shopska salad, or even enjoy cucumber slices with some fresh white bean hummus or our easy hummus recipe

It’s super important to follow correct ratios and vinegar should be a 1 to 1 ratio when making refrigerator pickles. Also, this is a refrigerator pickle recipe, this is not made for canning.

It’s also important to refrigerate refrigerator pickles and keep them refrigerated.

Refrigerator Pickles Ingredients:

• Pickling cucumbers: Kirby cucumbers are our favorite, but you can use your preferred cucumber.
• Black Peppercorns: Using peppercorns gives the pickles a little kick.
• Dill: You can use fresh or dried dill, use a sprig or so for each jar if using fresh.
• Dried Minced Garlic: We love the hint of garlic, but you can leave it out if preferred.
• Coriander Seeds: These add a mild citrusy flavor.
• Mustard seeds: Adds subtle heat and spice, but can be left out for allergies.
• Red pepper flakes: Optional, for a mild kick, leave out if you prefer no heat.
• Water: We use fresh filtered water.
• Vinegar (5% acidity): White vinegar ensures a tangy taste, ensure it’s 5% acidity.
• Pickling salt: Keeps the pickles crunchy and adds a salty flavor. Please ensure you’re using pickling salt.
• Sugar: Balances the acidity and enhances flavor.

How to Make Quick Refrigerator Pickles:

Thoroughly wash the cucumbers. Slice them into spears or rounds, based on your preference. We also slice the ends off, just add to your compost or dispose.

Divide the cucumber slices evenly between 2 clean, pint-sized mason jars.

Add spices to each jar along with the sliced cucumbers. The cucumbers should fit snugly.

In a saucepan, combine water, vinegar, pickling salt, and sugar.

Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are dissolved. Let it simmer for 2 minutes.

Carefully pour the hot brine into each jar, leaving about 1/2 inch of space at the top. Ensure that all cucumber pieces are completely submerged.

Place the lids on the jars tightly.

Store the jars in the refrigerator. Allow the pickles to develop flavor for 1-2 days before enjoying. Consume within 2 weeks for the best taste.

Alterations:

• For more flavor options you can add oregano, shallots, jalapeños, celery seeds, bay leaves, or even prepackaged pickling spice mix.
• If you don’t like the spices in the jar getting on your pickles you can strain them out 1-2 days after making.

Recipe Tips and Notes:

• We use ball mason jars. You can use regular or wide mouth ball jars.
• The pickles will dull slightly, if you want them to stay brighter green you can allow the brine to cool before covering the pickles.
• These are refrigerator pickles and must be refrigerated. This is NOT a canning recipe.
• Refrigerator pickles can be enjoyed as is, in recipes, on sandwiches, and of course on burgers!
• Ensure you’re using pickling salt. Table salt can add a cloudy appearance due to caking agents.
• The sodium content will vary based on how much brine is consumed with the pickle; the pickles will only absorb so much.