If you love pickles, you can make your own at home with this fantastic Refrigerator Dill Pickles recipe! Fresh sliced cumbers in a homemade brine with pickling spices, fresh garlic and dill–you’ll be so surprised how easy it can be to make homemade pickles!
Refrigerator Dill Pickles
Dill pickles are a favorite low-fat snack in my house. Everyone loved the crunch and unique sour flavor. Because we had so many cucumbers on hand, I decided to make homemade refrigerator pickles. They are wonderful!
Refrigerator pickles are extra easy because there is no jar sterilization needed. This recipe makes two big jars of pickles that will keep in your fridge for up to a month. It was so easy to make these pickles, I could absolutely see making a fresh batch every month.
Here’s what you’ll need to make the Refrigerator Dill Pickles (the exact measurements and full recipe instructions are below in the printable recipe card):
- Fresh dill
- Fresh garlic
- Pickling spices – You’ll find this special spice blend in the spice aisle of your grocery store.
- White vinegar
- Granulated sugar
- Kosher salt
How to Make Refrigerator Dill Pickles
In a medium saucepan, heat the water, vinegar, sugar, and salt to a boil over medium to medium-high heat. Reduce the heat to low and simmer the mixture for 15 minutes. Set aside to cool.
Next, wash the cucumbers and cut each one into four spears. You may also need to cut the length of the cucumber spears down a bit to fit inside your jar so they don’t poke out the top making it impossible to secure the lid of the jar.
Next, fill each jar with as many pickles as will fit comfortably.
Push the fresh dill sprigs down into the jar and divide the garlic and pickling spices between each jar.
Pour the warm pickling liquid into the jars and screw on the lids.
Refrigerate the pickles for 1 full day before eating. Keep in the fridge for up to one month.
Tips & Tricks
Cool the brine – Be sure the brine has cooled off a bit before you pour it over the cucumbers in the jars. If it is too hot it will cook them in the jar and make for mushy pickles.
Mark the jars – Place a sticker or date label on the jar and mark with an expiration date, which should be one month from the day you make the pickles.
Make every month – To always have fresh pickles on hand, you might want to plan to make them every month on or around a certain date.
Different cuts – This recipe can also be used to make dill pickle chips for sandwiches and burgers. Simply cut the cucumbers into round medallions instead of spears and follow the rest of the recipe as directed.
The best jars – The very best jars to use are wide mouth 1-quart jars. The more narrow mouth jars are difficult when trying to pull pickles out.
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Refrigerator Dill Pickles
- 3 cups water
- 3/4 cup white vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 6 small cucumbers
- 8 sprigs fresh dill
- 4 cloves fresh garlic peeled and sliced thin
- 2 tablespoons pickling spices
- In a medium saucepan, combine the water, vinegar, granulated sugar, and 2 tablespoons of salt and bring to a boil over medium to medium-high heat. Reduce the heat to low and simmer for 15 minutes. Set aside to cool.
- Wash the cucumbers and cut each into 4 spears for a total of 24 spears. If the cucumbers are too tall to stand up in the jars without sticking out the top, trim off one end of each so they're the right size for the jars. Fill each jar with cucumbers (they may not all fit, which is fine--save the extra cucumber spears for another use).
- Push the fresh dill sprigs down into the jars between the cucumbers. Add the sliced garlic and pickling spices to the jars.
- Pour the warm brine evenly into the jars and seal each jar with a lid.
- Refrigerate for 24 hours before serving. Keep refrigerated for up to one month (discard leftovers after 1 month).
- 2 1-quart wide-mouth jars with lids