Refrigerator Dill Pickles (Super Easy!) Recipe
Introduction
These Refrigerator Dill Pickles are a quick and easy way to enjoy fresh, tangy pickles without canning. Ready to eat in just 24-48 hours, they offer crispness and a bright dill flavor perfect for snacking or sandwiches.
Ingredients
- 2 long English cucumbers (or about 1.3 lbs / 600g mini or Persian cucumbers)
- 8-12 fronds of fresh dill (about a 0.75 oz container)
- 4 garlic cloves (smashed with the flat side of a knife or the bottom of a glass)
- 4 teaspoons black peppercorns
- 1/2 teaspoon red pepper flakes
- 4 cups warm water
- 1/2 cup (8 tablespoons) white vinegar or cider vinegar
- 1 tablespoon salt
Instructions
- Step 1: In each pint jar, place 1 smashed garlic clove, 1 teaspoon black peppercorns, 1/8 teaspoon red pepper flakes, and 2 dill fronds.
- Step 2: Slice your cucumbers into your desired shape—whole mini cucumbers, pickle spears, pickle chips, or crinkle cut chips.
- Step 3: Divide the cucumbers evenly among the jars, packing them close but not overcrowded. Add one more dill frond on top if you have it.
- Step 4: Stir together warm water, vinegar, and salt until the salt dissolves completely. Pour the brine into each jar, covering the cucumbers.
- Step 5: Secure the lids and refrigerate the jars for 24 to 48 hours to develop flavor. The pickles will keep fresh in the fridge for 3 to 4 weeks.
Tips & Variations
- Use Persian or mini cucumbers for a crunchier texture if you prefer smaller pickles.
- Adjust red pepper flakes to your heat preference or omit for milder pickles.
- Adding a teaspoon of mustard seeds or coriander seeds can add extra flavor depth.
- Make sure to use non-iodized salt like kosher or pickling salt to avoid cloudiness in the brine.
Storage
Store your pickles in sealed jars in the refrigerator for up to 3 to 4 weeks. The flavor and crunch improve after a full day or two. Do not store these pickles at room temperature as they are not shelf-stable.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but English or Persian cucumbers tend to be less seedy and produce a crisper pickle.
How long do refrigerator pickles last?
When kept refrigerated, these pickles stay fresh for 3 to 4 weeks. Their flavor develops over time but they should be consumed within this period for best quality.
PrintRefrigerator Dill Pickles (Super Easy!) Recipe
These easy Refrigerator Dill Pickles are a quick and simple way to enjoy fresh, crisp pickles without any canning required. Using fresh dill, garlic, and a tangy vinegar brine, these pickles develop a bright, zesty flavor after just 24-48 hours in the fridge. Perfect for a crunchy snack or condiment, they stay fresh for weeks and can be customized by slicing cucumbers into spears, chips, or keeping mini cucumbers whole.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 days 15 minutes
- Yield: 4 servings 1x
- Category: Pickles & Preserves
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pickle Ingredients
- 2 long English cucumbers (or about 1.3 lbs. / 600g mini or Persian cucumbers)
- 8–12 fronds fresh dill (about one 0.75 oz container)
- 4 garlic cloves (smashed with the flat side of a knife or bottom of a glass)
- 4 teaspoons black peppercorns
- 1/2 teaspoon red pepper flakes
Pickle Brine
- 4 cups warm water
- 1/2 cup (8 Tbsp.) white vinegar or cider vinegar
- 1 tablespoon salt
Instructions
- Combine Seasonings: In each pint jar, place 1 smashed garlic clove, 1 teaspoon black peppercorns, 1/8 teaspoon red pepper flakes, and 2 fronds of fresh dill.
- Prepare Cucumbers: Slice the cucumbers into your desired shape such as whole mini cucumbers, pickle spears, pickle chips, or crinkle cut pickle chips.
- Pack the Jars: Divide the cucumbers among the pint jars, packing them close but not too tightly. Place an additional frond of dill on top, if available.
- Make the Brine: Stir together warm water, vinegar, and salt until the salt fully dissolves. Carefully pour the brine into each jar to cover the cucumbers completely.
- Refrigerate: Seal each jar with a lid and refrigerate for 24-48 hours before eating. The flavors deepen the longer they sit. Pickles remain fresh in the refrigerator for 3-4 weeks and are not suitable for long-term room temperature storage.
Notes
- Use warm water to help dissolve the salt more quickly in the brine.
- Adjust the red pepper flakes if you prefer less or more heat.
- Refrigerator pickles do not require canning and must be kept cold to stay safe.
- Feel free to experiment with different cucumber cuts to vary texture.
- Pickles are best after at least 24 hours but develop stronger flavors after 48 hours.
Keywords: Refrigerator dill pickles, easy pickles, homemade pickles, quick pickles, no-cook pickles, dill pickle recipe
