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Easy Refrigerator Dill Pickles

Overhead shot of a glass jar filled with sliced cucumbers and spices for refrigerator pickles.
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Make crisp, flavorful dill pickles in your refrigerator with just 5 ingredients. This quick recipe skips canning and is perfect for small batches.

Ingredients

Scale
  • 2 pounds Kirby cucumbers, washed and sliced 1/4-inch thick
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 4 cloves garlic, smashed
  • 1 teaspoon dill seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare your jars: Wash and dry two 1-quart jars or four 1-pint jars.
  2. Pack the jars: Divide the cucumber slices, garlic cloves, dill seeds, mustard seeds, and red pepper flakes (if using) evenly between the prepared jars.
  3. Make the brine: In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve.
  4. Fill the jars: Carefully pour the hot brine over the cucumbers in the jars, making sure to cover them completely. Leave about 1/2 inch of headspace at the top.
  5. Cool and seal: Let the jars cool on the counter for about 1 hour. Then, screw on the lids and transfer the jars to your refrigerator.
  6. Chill: Allow the pickles to chill in the refrigerator for at least 24 hours before serving. They will be best after 2-3 days.

Notes

  • For extra crisp pickles, you can add a grape leaf or a piece of horseradish root to each jar.
  • Adjust the garlic and spices to your preference.
  • These pickles will last for about 3-4 weeks in the refrigerator.
  • If you prefer sweet pickles, increase the sugar to 1/4 cup and add 1/4 cup of thinly sliced onion.

Nutrition

Find it online: https://cutcooktaste.com/refrigerator-pickles/