This post may include affiliate links; see our disclosure policy.
Make crisp, flavorful dill pickles at home without any canning equipment! These quick refrigerator dill pickles come together in just 10 minutes of prep time and are perfect for snacking, sandwiches, and more. Unlike traditional canned pickles, there’s no sterilizing or special equipment needed.
What’s better that a homemade jar of refrigerator dill pickles? Alex and I are all about mastering the art of quick pickles—they can be made in minutes and stored in the refrigerator.
We often don’t have the time or energy for canning equipment and sterilizing—plus, we’d rather make a quick batch for easy snacking! There’s really nothing like the classic dill pickle. Here’s why this recipe works:
- Quick 10-minute prep time
- No canning equipment needed
- Cucumbers stay crisp and crunchy
- Perfectly balanced flavor
- Ready to eat in 24 hours
What’s great about 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!
Key ingredients for success
For this refrigerator dill pickle recipe, you’ll need only a handful of ingredients. Here’s what you’ll need:
- Baby or mini cucumbers: The cucumbers you’ll need for dill pickles are the small or baby variety, something labeled pickling cucumbers. Avoid standard cucumbers here.
- Fresh dill brings in an authentic pickle flavor
- Garlic brings savory depth
- Coriander seeds and peppercorns add complexity
- Dill seed is optional, but it adds even more standard pickle flavor
- White vinegar, sugar and salt form the pickling brine
Note: Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.
Pro tips for refrigerator pickles
For the step-by-step instructions for making refrigerator pickles, scroll down to the recipe below. Here are a few pro tips:
- Clean and prep the jars before canning. This is important to prevent bacteria growth.
- Use only small pickling cucumbers for best results.
- Cut cucumbers into consistent sizes for even pickling.
- Pack the jars tightly – they’ll shrink slightly when pickled.
- Make sure all vegetables are fully submerged in brine.
- Let pickles rest 24 hours before tasting.
- Keep refrigerated for up to 1 month for maximum freshness.
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):
- Classic sandwich topping or garnish
- Bloody Mary garnish
- Chopped in potato salad or pasta salad
- On burgers and hot dogs
- Straight from the jar for snacking
- Mixed into tuna salad, egg salad, or chicken salad
Dietary notes
This refrigerator dill pickles recipe is vegan, vegetarian, plant-based, and gluten-free.
Refrigerator Dill Pickles
Make crisp, flavorful dill pickles at home without any canning equipment! These quick refrigerator dill pickles come together in just 10 minutes of prep time and are perfect for snacking, sandwiches, and more. Unlike traditional canned pickles, there’s no sterilizing or special equipment needed.
- Prep Time: 24 hours 10 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 10 minutes
- Yield: 2 jars 1x
- Category: Snack
- Method: Pickled
- Cuisine: American
Ingredients
- 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
- 1 to 2 teaspoons dill seeds* (optional)
Instructions
- Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
- 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.
- 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.
- 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.
Notes
*Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.
More pickles recipes
If you’re into pickling and canning, here are more recipes you might enjoy:
thank you for the refrigerator dill pickles recipe. I really appreciate this site a lot. Now my problem is that I have had no success growing dill and the markets rarely have any – south america. how much dried dill weed could I use?
For later task I think i will grab dill when I see it, chop it and measure, then use the 1T fresh:1tsp dried rule. but right now I want to make the lacto fermented dilly green beans from Cultures for Health which calls for 2 large handfulls of dill for 1 lb of green beans in a 1 quart jar. any ideas?
thanks again.
Hi, I am all out of fresh dill but have fresh coriander and parsley. Can I add dried dill and cilantro instead?
Yes, the dill will be messy but still taste good.
Can you pickle ANY vegetable using this method?
Yes! Our veggie version is here: https://www.acouplecooks.com/mixed-vegetable-refrigerator-quick-pickles/
If you want less crunchy veg, you can blanch them quick before adding to the jar.
This is my go to recipe every year since I found it. I have a fridge outside too. The pickles kept all through the winter, They did start to get a bit soft eventually but tasted great. I want to process these though. Where would I find grape leaves & do you know any substitutes? Alum, etc??
Horse radish leaves also have tannic acid in them. I used grape leaves as my sister grows grapes, have heard that bay leaves do too.
An Old-Timer (heritage recipes) told me years ago that his family always added a fresh rinsed young grape leaf to the bottom of pickle jars before packing the jar–he said the tanic acid helped keep the cukes crunchy. I did up a batch (regular hot water bath) of quarts–about 40–and used his tip. They lasted for years and were crunchy to the last jar. He also advised whole garlic cloves and a bright red Fresno chile down the middle for visual interest and zip. He won blue ribbons for his pickles every year at Fair time.
I made about 3 dozen quarts of these for holiday gifts last year, and they were a huge hit. Making about 48 this year!
What a great idea to give pickles for holiday gifts! We’ll have to try this :)
The pictures you included in the recipe are gorgeous! I love that you also added some chili peppers as well for a little bit of added heat. I really want to try pickling on my own and I think when I do i’ll definitely either add some chili peppers or jalapenos! Thank you for sharing your recipe, can’t wait to try it myself!
Thank you for the kind words! Jalapenos would be a great addition to the pickles. Let us know if you try them out!
My Garden produced several cucumbers this year. I am thinking yeah… we’re going to be in pickle heaven! Found a couple of recipes for claussen pickles, but they did not pan out. Then I tried this recipe this month… you totally nailed it! My children and grandchildren are raving over how similar the pickles taste to a Claussen pickle. Gave a few to neighbors they are asking for the recipe. Thank you so much for posting this recipe I will be making these refrigerator pickles for the rest of my life!!!!!
Has anyone ever made these pickles without adding the sugar? I found that a tablespoon of sugar was too much for my tastes.
Thanks for sharing this recipe! My neighbor’s garden exploded with cucumbers this summer, and making mass quantities of these pickles for friends and myself was a perfect way to use them up. Pretty much everyone I gave pickles to raved about them, and a couple friends even declared them to be the best pickles they’d ever had. I followed your recipe pretty exactly except for leaving out the peppers.
For others’ reference, my first batch included a sprinkle of ground coriander instead of whole seeds, and they were just as good that way.
Thanks again!
They were so delicious! I made 2 jars and now about to make more because I ate them too fast. I couldn’t find pickling salt so I used kosher salt & also fresh dill….THANK YOU for sharing :-)
Can you process these in a water bath? These are the best I’ve had since my Great Gramma passed! Her’s were like these but processed for longer storage. If so would you let them do the 24 hr. thing or process with hot brine & right away?? Thanks! GREAT RECIPE!!!
Hi! Sorry, I don’t have any experience with preserving, so I afraid I’m not much help. Let us know if you find an answer!
Pickle Mania! I tried the cooked pickles and they are very tasty but they are lacking that crunch. Today I went out in the garden and picked me a pile of pickles and I’m going to try this recipe! :) Happy Pickling everyone!
I just tried these, fast and easy. I put a link back to you on my blog. Thanks!
Glad you liked them!
Thank you for posting the recipe. I have many cucumbers to harvest today and have been looking for a recipe to use. Now I have found it. Can’t wait to try them.
Hope you enjoy them! We just made a big batch too!
These are delicious! So much better than store bought. My mom and I used one large jar and did 3 lbs. at once (could have fit another pound in the jar). We used the cukes you recommended and some english cukes. Both were crunchy but the english cukes floated up so one end was spicier than the other. My nephews and I are making more next week.
I love these! I did make one modification. I zapped the liquid in the micro for 20 seconds to help with the mixing in, and then poured it over the pickles. I did okra and sliced burpless cukes. Good thing you can mix up the spices, as my daughter can’t stand coriander, it’s the seed of the cilantro she says tastes like soap!
These pickles are amazing. When I noticed the green seeds in the pickles I searched for more information about using the cilantro seed buds while they are green. I never knew you could eat them. They are delicious!
Just made these pickles and after a few days the juice turned brown. Is that normal?
I don’t remember ours every turning brown, but definitely murky. If they’ve been in the fridge they should be fine.
I’ve never done anything like this before so please don’t laugh if this is a dumb question, but can you reuse the brine? I mean, if the pickles are all eaten in a couple of days, can you stick more cukes in the jar?
It would probably work… I’d get leery of doing it too many times due to any contaminates that might eventually build up from sticking my fingers in the jar :)
What kind of vinegar? I understand most “white” vinegars at big box stores might be considered “commercial” and not so healthy, is that true? Generally, I prefer organic apple cider vinegar, but what do you recommend?
I tried the recipe last Sunday and I tried the pickles on the 4th of July and they were fantastic! I have a question. Because they are refrigerator pickles and not canned, it it OK to use a left over commercial pickle jar with the existing lid instead of a canning jar with ring and lid? Thanks, Katie
Katie, so glad they worked out! It should be just fine to use a commercial pickle jar and lid. (Just make sure to label it as homemade so there’s no confusion! :))
How many sprigs of dill per jar
3-4 large sprigs per jar — it doesn’t need to be exact. :)
I’ve made these several times now. They are so good! Love this recipe!!
You make it sound so simple, and the photo is wonderful!
Living in Asia, pickles are rare and costly. Cucumbers of various nationalities, along with long beans, asparagus, beets, and other veggies are all fair game. Using the recipe as a foundation, explore! I made a jar of only garlic cloves with a couple Thai peppers. Excellent. In fact, we add a couple peppers to all our pickles and adjust the salt, sugar, and adding balsamic vinegar, apple cider vinegar, and tons of dill to make the most fantastic pickles this side of the Atlantic.
I so love pickles…definitely have to try these
Just made another bunch of these (5 quart jars and 3 pint jars)… cuz the jar I made last week is almost gone!! Sooooooo yummy! (and so easy!)
Thanks for the recipe! These are my new favourite pickles, and my 2y/o daughter loves them too. Even my husband, who doesn’t like dill pickles, thought they were pretty good :)
When you say fresh dill. Do you mean the fresh dill you buy at the supermarket that can come in a plastic box or loose in the produce isle?
I am unable to find a fresh dill head that would be grown in a garden.
Thank you can’t wait to give this recipe a try!
The type that comes in a plastic box would be ok. Ours came from the garden… You can use dried dill if you need too (not sure of the quantity).
Hello!
Just found your recipe and made the pickles! Can’t wait to try them tomorrow. I posted your recipe on my blog with props to you.
Thanks for the great recipe. I’ll be back to try more of your great food!
Warmly,
Debora
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!
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.
Haha! Thanks for letting us know — and glad that they were a hit!
I’ve been wanting to make quick pickles! Thanks for the tried and true recipe :) cannot wait to try them!
Ooh, just spotted this post. In the back of my mind, I’ve been meaning to look for a quick pickling recipe. Thanks!
That looks so pretty and would be great to have in the pantry.
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!
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!
:)
This is brilliant! Thanks so much for sharing!
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!
Perfect timing! Hope you enjoy them :)
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 =).
Haha! Great – glad we can provide for your cravings :)
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.
Cool! We are always wary making bold storage recommendations, but this is good to know!
I have been making these refrigerator dills for 3 years now. I love pickling, canning, preserving, and I can honestly say these are my favorite pickles of all times! Any thoughts on whether they might hold up if I canned them with a hot water bath? I know the crunch would be impacted.