These refrigerator dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar! If you’ve never made a refrigerator pickle recipe before, this is the one to try!
Each year, we have every intention of spending the time to preserve some summer vegetables for the long winter months. Though it hasn’t happened yet, we have mastered the instantly gratifying quick refrigerator dill pickle. While you can pickle just about any vegetable, one of our favorites is the classic dill pickle.
Related: More Pickle Recipes
For this refrigerator dill pickle recipe, we picked up the first cucumbers of the season from the farmer’s market, and then added fresh dill and coriander (cilantro seeds from our garden) to the mix. 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.
It is yet to be determined if we’ll get around to any serious canning this summer, but you can bet that we’ll have a jar of these in the fridge at almost all times (or an empty jar of brine if they go too fast!). If you are new to canning or have never made pickles, this is a great recipe to try. Not only is it simple (no boiling or fancy equipment involved), but you’ll also be surprised at the delicious flavor after relatively little effort!
How to make refrigerator pickles
The star of this recipe is the cucumbers. You want to buy cucumbers that are small in size, and not too large around. Quarter the cucumbers and slice the garlic in half; 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. Once the veggies are sliced, make the brine in a separate container (this allows the sugar and salt to dissolve and makes it easier to combine everything into a single jar).
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.
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!
Looking for more easy summer recipes?
- Vegan Italian Pasta Salad
- Tomato and Grilled Eggplant Stacked Sandwich
- Grilled Teriyaki Mango Skewers
- Grilled Eggplant Salad with Yogurt
- Roasted Tomato and Shaved Asparagus Frittata
This recipe is…
Vegan, vegetarian, plant-based, and gluten-free.Print
These refrigerator dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!
- 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 1/2 tablespoons kosher salt
- 2/3 cup white vinegar
- 1 cup water
- 1 large handful fresh dill
- Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars.
- In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
- In the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, and chili peppers (if using).
- 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.
- 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.
Keywords: refrigerator dill pickles, homemade dill pickles
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.