Refrigerator Dill Pickles

Refrigerator dill pickles are so easy to make. All you do is cup up some cucumbers, make a quick brine, and put everything in a jar. Wait two days (this is the hardest part!) and you’ll have crisp, garlicky pickles that are even better than the pricey ones sold at the store.

I love canning jalapeños and dill relish. But there’s one pickled food I don’t can. And that’s pickle spears! I find the canning process makes them soft. Instead, I make refrigerator pickles.

The prep takes about 20 minutes. And you don’t need any special equipment. Once you make a batch, you’ll understand why I love this recipe.

Ingredients.

Here’s what you’ll need to make a batch.

• Cucumbers. You can use any firm cucumber you like. I use pickling cucumbers. They’re about 6-inches long and, even when raw, look like pickles. The seeds are smaller and the peel tends to be more tender than slicing or English cucumbers.
• Garlic. If you love garlicky pickles, add a few cloves of peeled garlic to the jar before adding the cucumbers. For the best garlic flavor, crush or cut the garlic before adding it to the jar.
• Dill Seed. Dill seeds bring the characteristic “dill pickle” flavor to this recipe. Fresh dill and dried dill weed aren’t as strong. Since these pickles are ready to eat after two days, the dill seeds help to deliver the best flavor.
• Vinegar. Use white or apple cider vinegar with 5% acidity. The acidity will be listed on the bottle. 
• Salt. If you happen to have canning salt on hand, use it. It makes the brine clear. If you don’t have canning salt, regular table salt works.

How to Make Refrigerator Pickles

1. Wash the cucumbers and remove any dirt. Cut about ⅛-inch off of both ends of the cucumber. The blossom end contains an enzyme that makes pickles soft. To ensure the correct end is removed, it’s best to cut each end off.
2. Cut the cucumbers into spears or slices. If the spear is a little too long, trim it and pop the trimmings into the jar.
3. Place the dill seeds and garlic cloves into the jars. Pack the spears into each jar. 
4. Make the brine by boiling the vinegar, water, and salt. Let it cool slightly and then carefully pour the brine into the jars.

How to Store Refrigerator Pickles

Once the brine cools, place them into the refrigerator and let them sit for two days before enjoying. 

You can keep refrigerator pickles for up to six weeks. The flavor intensifies the longer you keep them.

My jar lid “pinged”. Can I put these on the shelf?

A pinging canning jar lid is not an indication of a safe seal. Refrigerator pickles must be stored in the refrigerator or they will spoil.

5 from 2 votes

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Refrigerator Dill Pickles

These refrigerator pickles are crisp, garlicky, and really easy to make. No canning or special equipment is required! The dill seed and vinegar give them that classic “dill pickle” flavor after only a few days in the fridge.

Prep Time 20 minutes

Resting Time 2 days

Total Time 2 days 20 minutes

Servings 2 pints

Ingredients

• 1 ½ pounds pickling (Kirby) cucumbers
• 2-4 cloves garlic, crushed or cut in half
• 2 teaspoons dill seed
• 1 cup white or apple cider vinegar
• 1 cup water
• 2 teaspoons table or canning salt

Instructions

1. Wash the cucumbers and trim about ⅛-inch off both ends. This removes the blossom ends which can make the pickles soft. Cut into slices or spears.

2. Place the garlic cloves and dill seed into a quart container or divide evenly between two pint jars.

3. Pack the cucumber into the jars. They should be tight but not squeezed into the jar. You want to avoid bruising or crushing them.

4. Combine the vinegar, water, and salt in a small pot. Bring to a boil. Pour the hot brine over the cucumbers. (If you’re using two jars: divide evenly among each jar.)
5. Cover the jar with a lid. Let cool at room temperature for about one hour. Place jar(s) into the refrigerator.
6. Let pickles sit for at least two days before eating.
7. Store pickles in the refrigerator for up to six weeks. These pickles must be stored in the refrigerator or they will spoil.

Recipe Notes

Garlic: Use two cloves of garlic for a mild garlic flavor. Use up to four cloves for a more intense garlic flavor.