Refrigerator Dill Pickles Recipe - Evolving Table (2024)

Once you know how to make these quick and easy Refrigerator Dill Pickles, you can enjoy this crisp snack anytime. Simply place cucumbers in a homemade vinegar brine with dill and garlic and let the fridge do the work, no canning involved! This simple recipe will be your new go-to anytime you’re craving dill pickles.

One of the hardest things about making homemade pickles is how long you have to wait to enjoy them.

But if you’re like me, you tend to be a bit more impatient. Luckily this quick pickle recipe can be ready in just a few short days! (Longer is best, of course, but even after 24 hours they taste pretty incredible!)

Which is a good thing, because with my love of pickles they don’t hang around too long. I needed a fast recipe to satisfy my constant cravings on a regular basis.

I was determined to figure out how to make the best refrigerator dill pickles recipe. So, I set about on a trial and error journey.

After several attempts, I had a delicious jar of pickles that was the perfect healthy snack or topping for sandwiches and burgers.

What are Pickles?

A pickle is a cucumber that has been “pickled” by letting it sit in a vinegar solution and ferment over time.This pickling method in an acidic environment increases the shelf life of the cucumber.

Traditionally, they are canned so they can be stored at room temperature for months, or even years, at a time. However, this quick recipe below will teach you how to have delicious pickles ready in just a few hours!

Ingredients

Homemade dill pickles are made of only a few ingredients, many of which you probably already have on hand:

• Seedless co*cktail Cucumbers. You can find these in your produce section in a small plastic bag and they are about 4-5 inches long. If you cannot find the co*cktail cucumbers, you can also opt for the English seedless cucumbers. Just cut them into similarly sized spears that will comfortably fit into a mason jar.
• Vinegar. Distilled white vinegar is the best type of vinegar to use when pickling cucumbers.Any other type, like apple cider vinegar, will largely impact the finishing taste and flavor.
• Salt. Salt is the main component that gives them a salty flavor.
• Sugar. Good ole’ regular white granulated sugar is the way to go. Please do not try to substitute for a healthier alternative such as coconut sugar or another unrefined sugar. They will not taste like the authentic pickles you know and love!
• Dill. In order to give that bright flavor, you will need a few sprigs of fresh dill.
• Garlic. While not absolutely necessary, the garlic does give a nice depth of flavor.
• Peppercorns. If you cannot find whole black peppercorns simply substitute for a pinch of ground black pepper.

How to Make

Here are the basic steps for making this quick dill pickle recipe:

Make the Pickling Solution

Add distilled vinegar, water, sugar, and salt to a medium-sized sauce pan or pot and bring to a boil.

Once boiling, reduce heat to low and let the vinegar solution simmer for 2-3 minutes, or until the sugar is completely dissolved. Set the pickling brine to the side to cool for a few minutes.

Cut the Cucumbers

There are many ways to prepare the cucumbers to make pickles. The easiest way is to cut each one in quarters lengthwise to create spears.

Add the Spears

Measure out the garlic, peppercorns, red pepper flakes, and dill sprigs.

Place them at the bottom of a 16-oz. mason jar.

Set the cucumbers into the jar.

Since the co*cktail cucumbers are typically around 4 inches long, a 16-oz. mason jar will work perfectly.The wide mouth pint jars are preferred since you have more room to place the pickles.

Make sure you find one with a secure lid and that it is made out of glass since you’ll be pouring in a hot liquid.

Cook’s Tip: Do not make refrigerator pickles in a plastic container as the acidic solution will leach plastic into them.

Cover and Store

The best part about this recipe is that you don’t need a hot water bath or canner and rack for sealing! You simply pack cucumbers in the jars, put the lid on, and set in the fridge!

Pour the warm vinegar mixture over the cucumbers and spices.

Add extra water until the solution completely covers the veggies. You do still want to leave a little headspace in the jar, though.

Be sure to wipe the rim and screw the lid on tightly.

Refrigerate overnight or up to 4 days before enjoying.

This recipe is not shelf stable, so you need to leave it in the refrigerator.

Meal Prep and Storage

• To Prep-Ahead: Refrigerate pickles at least overnight or up to 3-4 days for the best results.
• To Store: Keep pickles in an airtight container in the refrigerator for up to 1-2 months. This is the ideal -time frame to maintain their crisp and crunchy texture.After this time they will begin to get soft and will not have that same delicious crunch.

FAQs

Expert Tips and Tricks

• Fresh is best. Fresh dill and garlic cloves are key to adding the most flavor.
• Reduce just enough. Keep an eye on the vinegar solution. If reduced too long, you’ll end up having to add too much water to the jars.
• Wait a few days. These refrigerator pickles are their perfect crispness and most flavorful after about 3-4 days.
• Try them whole! Skip the slicing and pickle whole cucumbers instead. If you do, make sure you refrigerate them for a minimum of 4-5 days. It will take longer for the solution to soak through the tough skin.
• Turn them into fried pickles. These Air Fryer Pickles are incredible, and even better when made with homemade dills!
• Change it up. Mix up the flavors and add in some coriander seeds, mustard seeds, bay leaves, or other spices. Try this pickling spice!

Other Quick Pickling Recipes

Once you see how easy it easy to pickle at home, try one of these delicious recipes next:

• Pickled Red Onions
• Pickled Garlic
• Pickled Radishes
• Pickled Carrots
• Pickled Beets
• Pickled Jalapenos

More Cucumber Recipes

Plenty of cucumbers on hand? Try them in these other tasty recipes:

• Creamy Cucumber Dill Salad with Onion
• Asian Cucumber Salad
• Avocado Corn Salad
• Cucumber Avocado Crab Salad
• Easy Greek Tzatziki Sauce Recipe
• Mexican Shrimp Ceviche