Go Back
Print
Jar of refrigerator dill pickles.

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.