Turn fresh cucumbers into crisp, garlicky dill pickles with this easy refrigerator dill pickles recipe. These quick pickles take just minutes to make, no water bath canner needed, and they'll stay fresh in the fridge for up to a month.
All you have to do is slice, brine, and refrigerate, and your crunchy pickles will be ready to eat the next day.
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For more quick canning recipes, try my Refrigerator Sweet Dill Pickles, Refrigerator Bread and Butter Pickles, and Quick Pickled Red Onions.
I've been making homemade pickles for as long as I can remember, and these small-batch refrigerator dill pickles are a summer staple in my kitchen.
They're crisp, garlicky, and full of flavor, exactly how a good dill pickle should be. Over the years, I've learned that a simple brine with mustard seeds gives you all the flavor you need.
They are perfect for snacking straight out of the jar, layering on sandwiches (like my Air Fryer Reuben Sandwich), Smash Burgers, Pit Boss Smoked Burgers, or adding to a charcuterie board. Make spears, slices, or pickle chips.
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Why You'll Love This Recipe
- No canning required: These are quick refrigerator pickles, no water bath or pressure canner required.
- Small-batch: Perfect for just a few cucumbers from the garden or Farmer's market.
- Customizable: Add more garlic, dill, black peppercorns, or go spicy with red pepper flakes.
- Super crisp: Includes simple tricks so you never end up with soft pickles.
Recipe Ingredients
- Small Pickling Cucumbers: About ½ pound, or 6 to 8 cucumbers. Use firm, fresh cucumbers for the crispiest pickles. Kirby, Persian, or any firm salad cucumbers will work.
- Water: Filtered water works best for a clean flavor.
- White Vinegar: 5% acidity vinegar gives that classic tangy pickle flavor. You can also use apple cider vinegar.
- Pickling Salt: Dissolve into the brine to perfectly season the cucumbers.
- Garlic Cloves: Add garlicky flavor. If you don't like garlic, leave it out.
- Fresh Dill Heads: For that signature dill pickle taste. You can also use ½ tablespoon of dried dill instead.
- Mustard Seeds: You can also use ½ teaspoon coriander seeds or 4-5 whole peppercorns.
Full ingredient amounts are provided in the recipe card below.
How to Make Refrigerator Dill Pickles:
Step 1: Prep the Cucumbers
Start by giving your cucumbers a really good scrub. Slice off both ends especially the blossom end, because it has enzymes that can make pickles soft. From here, you can leave the cucumbers whole, slice them into spears, or cut them into rounds for pickle chips.
Step 2: Make the Brine
Next, make your brine. Grab a small saucepan and combine 1½ cups water, ½ cup vinegar, and 2 teaspoons pickling salt. Set it over medium heat and bring it to a gentle boil, just until the salt dissolves. Stir in the mustard seeds, and if you want extra flavor, add red pepper flakes. Then take the pan off the heat and let the brine cool to room temperature. Pouring hot liquid over the cucumbers will soften them, and nobody wants a floppy pickle.
Step 3: Assemble the Jar
While the brine cools, get your mason jar ready. Drop 3 peeled garlic cloves and 2 fresh dill heads in the bottom of a clean 1-quart jar. (You can also use pint jars). Pack the cucumbers in as snugly as you can without smashing them.
Step 4: Add the Brine
Once the brine has cooled, pour it over the cucumbers until they're fully submerged, leaving about ½ inch of space at the top. Screw the lid on tight, give the jar a gentle shake, and pop it into the fridge.
Step 5: Refrigerate and Wait
Now comes the hardest part … waiting. Your pickles will be lightly flavored in 24 hours, but the flavor is best after 2-3 days. Kept in the fridge, they'll stay crisp and tasty for up to 4 weeks.
Jeri's Tips
- Slice off the ends: The blossom end contains enzymes that can cause pickles to become soft, so trim both ends.
- Cool the brine: Hot brine will cook your cucumbers, making them limp.
- Soak in ice water: If you want really crisp pickles, soak the cucumbers in ice water for 1 hour before pickling, or add a grape leaf to the jar.
- Small cucumbers work best: Use 3-4-inch pickling cucumbers for the best results.
Variations
Extra garlicky: Add an extra clove or two for extra garlic flavor.
Spicy pickles: Add red pepper flakes, a few whole peppercorns, or a sliced jalapeño to the brine.
Sweet and spicy: Add 1-2 tablespoons of sugar or honey to the brine along with red pepper flakes or a sliced jalapeno pepper.
Different herbs: Use fresh thyme or tarragon instead of dill.
Mixed veggie pickles: Add carrot sticks, sliced radishes, cauliflower florets, or green beans for variety.
Storing Your Pickles
- Store in the refrigerator for up to 4 weeks.
- Always keep the cucumbers submerged in brine for the best texture and flavor.
- This recipe is not shelf stable; the pickles must be stored in the fridge.
Recipe FAQs
Technically, yes, but they're best after at least 24 hours. The flavors deepen after 2-3 days.
Absolutely! Just scale the brine and cucumbers up equally and use multiple quarts.
I like to use Kirby cucumbers, Persian cucumbers, or small English cucumbers. Large cucumbers can turn soft and have large seeds.
Yes! Slice your cucumbers into ¼-inch rounds for pickle chips that are perfect on sandwiches, burgers, or as a crunchy snack straight from the jar.
You don't have to boil the brine for refrigerator pickles, but warming it in a saucepan helps dissolve the salt.
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Printable Recipe
Refrigerator Dill Pickles
Ingredients
- ½ pound pickling cucumbers (about 6-8) (Kirby or any pickling cucumber)
- 1½ cups water
- ½ cup white vinegar (5%) (or apple cider vinegar)
- 2 teaspoons pickling salt
- ½ teaspoon mustard seed
- 3 cloves garlic (peeled)
- 2 fresh dill heads (or ½ tablespoon dry dill weed)
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Prep the cucumbers: Wash the cucumbers thoroughly and trim off both ends, paying close attention to the blossom end-it contains enzymes that can make your pickles soft. Leave them whole for classic dills, cut into spears for snacking, or slice into rounds for sandwich-ready chips.
- Make the Brine: In a small saucepan, combine 1½ cups water, ½ cup white vinegar, and 2 teaspoons pickling salt. Place over medium heat and bring to a gentle boil, just until the salt dissolves. Stir in the mustard seeds, and add red pepper flakes if you like a little heat. Remove from the heat and let the brine cool to room temperature. Pouring hot brine over cucumbers can make them soft.
- Assemble the Jar: Place 3 peeled garlic cloves and 2 fresh dill heads into the bottom of a clean 1-quart mason jar. Pack the cucumbers in as snugly as you can without squishing them.
- Add the Brine: When the brine has cooled, pour it over the cucumbers until they're completely submerged, leaving about ½ inch of space at the top. Screw the lid on tightly and give the jar a gentle shake.
- Refrigerate and Wait: Transfer the jar to the refrigerator. The pickles will start developing flavor within 24 hours, but for the best flavor, give them 2-3 days. Stored in the fridge, they'll stay crisp and delicious for up to 4 weeks. Enjoy!
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Notes
- Spice Variations: Add a pinch of red pepper flakes for heat or a few black peppercorns.
- Storage Tips: Keep your pickles refrigerated at all times. They'll stay crisp and flavorful for up to 4 weeks.
- Jar Size: This recipe is written for 1-quart jars, but you can split it into 2 pint jars if you prefer smaller batches.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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