These refrigerator dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!

refrigerator dill pickles

What’s better that a homemade jar of refrigerator dill pickles? (Answer: nothing!) Here at A Couple Cooks, we’re all about mastering quick pickles: pickles that can be made in minutes and stored in the refrigerator. We don’t have the time or energy for canning equipment and sterilizing…and we’d rather make a quick batch for easy snacking! You can pickle just about any vegetable, but there’s really nothing like the classic dill pickle. Ready to get started?

What are refrigerator pickles?

This recipe is the place to start if you’re new to canning or have never made pickles. Refrigerator pickles are vegetables that are pickled in a vinegar solution and simply refrigerated for 1 hour. They last for 1 month in the refrigerator, instead of a year or more on the shelf like traditional canned pickles. You don’t need any fancy canning equipment or sterilization. Not only is it simple, but you’ll also be surprised at the delicious flavor after relatively little effort!

Ingredients for refrigerator dill pickles

For this refrigerator dill pickle recipe, you’ll need only a handful of ingredients. Here’s what you’ll need:

  • Baby or mini cucumbers (also called pickling cucumbers): Don’t even think about using large cucumbers! The cucumbers you’ll need for dill pickles are the small or baby variety, something labeled pickling cucumbers.
  • Fresh dill brings in just the right dill flavor
  • Garlic sounds out the savory palate
  • Coriander seeds for nuance in flavor
  • Black peppercorns
  • White vinegar
  • Sugar
  • Salt

If you prefer your homemade dill pickles to have a slight kick to them, you can also slice a few small chili peppers and add them to the mix. But they’re not required! After only a few minutes of prep and a 24-hour soak, a delightfully fresh and complex flavor emerges. In addition to the flavor, the cucumbers stay crisp and retain a lovely crunch.

How to make refrigerator pickles

Here are the main steps to how to make refrigerator pickles:

  • Slice: Quarter the cucumbers and slice the garlic in half.
  • Make the brine: Once the veggies are sliced, make the brine by mixing together vinegar, water, sugar and salt. Shaking them together in a separate jar allows the sugar and salt to dissolve.
  • Pack: Then, it’s time for the fun part—packing everything in the jars! This is both frustrating and extremely rewarding, because it feels like all those cucumbers can’t possibly fit into two quart-sized jars. Don’t worry about squishing the veggies, as the brine will soften them slightly and make everything fit together nicely.
  • Refrigerate 24 hours: Once you’ve poured the brine into the jars, let the pickles sit in the fridge for at least 24 hours before tasting them. These refrigerator dill pickles last up to a month in the fridge and make for a refreshing summer snack!
refrigerator dill pickles

Ways to eat refrigerator dill pickles

The ways to enjoy these refrigerator pickles are endless! Here are a few of our favorite ways to eat homemade dill pickles (besides straight from the jar, that is):

What are your favorite ways to eat pickles? We’re always looking for new ways to enjoy our homemade dill pickles!

Refrigerator pickles

More pickles recipes & canned DIYs:

If you’re into pickling and canning, here are more recipes you might enjoy:

This refrigerator dill pickles recipe is…

Vegan, vegetarian, plant-based, and gluten-free.

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Refrigerator Dill Pickles (Best Flavor!)


  • Author: a Couple Cooks
  • Prep Time: 24 hours 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 24 hours 10 minutes
  • Yield: 2 jars 1x

Description

These refrigerator dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!


Ingredients

Scale
  • 2 1-pint wide-mouth mason jars with lids
  • 1 pound small cucumbers
  • 3 cloves garlic
  • 4 small chili peppers (optional)
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon sugar
  • 1 ½ tablespoons kosher salt
  • 2/3 cup white vinegar
  • 1 cup water
  • 1 large handful fresh dill

Instructions

  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half. If desired, slice the chili peppers in half and add to the jars.
  3. In a spare mason jar or covered container, combine the coriander seeds, whole peppercorns, sugar,  kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, and chili peppers (if using).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
  • Category: Snack
  • Method: Pickled
  • Cuisine: American

Keywords: refrigerator dill pickles, homemade dill pickles

Looking for more easy summer recipes?

Last updated: June 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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56 Comments

  1. We made refrigerator pickles last year. I know they are only meant to be stored for a few months in the refrigerator, but we just recently opened one of our last remaining jars and the pickles were still good. It may not be the best way to preserve pickles, but they do last quite some time.

  2. I can’t get enough pickles lately (am I a cliched pregnant lady, or what?) but the sodium content of most store-bought pickles is astonishing… so I try to limit how many I eat. With this homemade version I can indulge my craving whenever it hits! Love it =).

  3. Thanks for the recipe – I’m getting pickling cucumbers from my CSA on Thursday, and am thrilled that I won’t have to search for a recipe!

  4. I’ve had pickles on the brain, and then today I saw like three blog posts about fridge pickles, so I guess I am making pickles this weekend! Your post wins for its inclusion of coriander seeds, which I have no shortage of. I love that you used them green, as I also like to do for the unique flavor. I’ve made turnip and okra pickles but never gotten around to regular old cukes!

    1. I guess it is pickle season on the web! I had to come up with some good use for coriander — way to much of it and not enough cilantro!

      :)

  5. I’ve been wanting to make quick pickles! Thanks for the tried and true recipe :) cannot wait to try them!

  6. Made these 3 days before my daughters wedding, some thought I was crazy trying this. What a hit, made (2) gallons jars, could have used 2 more.

  7. Thank you – I just was gifted a huge amount of cukes, been craving pickles and SCARED of real canning.
    This recipe sounds great, although no hot spice for my sweet boys.
    Thank you!

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