Craving that classic crunch and tang of a dill pickle but don’t want to go through the hassle of canning? You’re in luck!
With refrigerator dill pickles, you can whip up a batch of delicious, crispy pickles right at home without any special equipment.
Perfect for snacking or adding a zesty touch to your favorite meals, these pickles are a breeze to make and will have you munching away in no time.
Ready to make some irresistible refrigerator dill pickles?
Let’s jump right in!
What Are Refrigerator Pickles?
Refrigerator pickles are a type of homemade pickle that are preserved and stored in the refrigerator rather than being processed and sealed through traditional canning methods.
This makes them a quick and easy alternative for anyone looking to enjoy the fresh, crisp taste of pickles without the time-consuming process of boiling water baths and sterilization.
Key Characteristics of Refrigerator Pickles:
Ease of Preparation: One of the main advantages of refrigerator pickles is how simple they are to make. You don’t need any special equipment or canning knowledge. All you need are fresh cucumbers, a flavorful brine, and a bit of refrigerator space.
Freshness: Because refrigerator pickles aren’t cooked during the canning process, they retain a lot of their original crispness and fresh flavor without the need for pickle crisp. This makes them particularly appealing if you love a crunchy pickle.
Versatility: You can pickle a wide variety of vegetables using this method, not just cucumbers. Carrots, radishes, green beans, and peppers are all great candidates for refrigerator pickling.
Short-Term Storage: Unlike traditional canned pickles, which can last for a year or more on the shelf, refrigerator pickles have a shorter shelf life. They are typically good for about 1 to 2 months when kept in the fridge. However, this shorter storage period is often offset by their superior freshness and crispness.
Flavor Customization: Refrigerator pickles allow for a high degree of customization. You can easily adjust the spices, herbs, and other flavorings to suit your taste. From adding garlic and dill to experimenting with spicy peppers or sweet onions, the possibilities are endless.
How to Make Dill Pickles Refrigerator-Style
Ingredients
- 6-8 small cucumbers (pickling cucumbers work best)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh dill sprigs (about 4-6)
- 1 quart-sized glass jar with a lid
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Instructions
Start by preparing the cucumbers. Wash them thoroughly and cut off the blossom end of each cucumber (about 1/4 inch) as it contains enzymes that can cause the pickles to become soft.
Slice the cucumbers into spears or rounds, depending on your preference. You can even keep them whole if they’re small enough!
Next, make the brine by combining the vinegar, water, kosher salt, and sugar in a medium saucepan. Heat the mixture over medium heat, stirring until the salt and sugar have dissolved completely. Remove from heat and let the brine cool to room temperature.
Now, pack the jar by placing the smashed garlic cloves, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes (if using) into the bottom of the jar.
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Add a few sprigs of fresh dill.
Pack the cucumber slices tightly into the jar. Tuck additional sprigs of dill between the cucumbers, then pour the cooled brine over the cucumbers in the jar, ensuring that all the cucumbers are fully submerged.
You may need to press them down slightly to fit them all in and keep them under the liquid.
Finally, seal the jar with the lid and place it in the refrigerator. Let the pickles sit for at least 24 hours before tasting, although they will develop more flavor if left for a few days.
The pickles should keep in the refrigerator for up to two months.
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Ideas for Customizing Your Refrigerator Pickles
Use Fresh Cucumbers: The fresher the cucumbers, the crisper the pickles will be. While pickling cucumbers work best, you can certainly use snacking-style cucumbers. For a deeper discussion on this topic, check out this cucumber selection guide.
Adjust Seasonings: Feel free to adjust the seasoning to your taste. You can add more garlic, different spices, or even a bit of horseradish for a unique flavor.
Experiment with Vegetables: This brine works well with other vegetables too, such as carrots, radishes, or green beans. Try mixing different vegetables in one jar for a colorful and tasty medley.
Refrigerator dill pickles are a fantastic way to preserve the bounty of summer cucumbers and enjoy their refreshing taste long after the growing season.
With this simple method, you can have homemade pickles ready in no time—perfect for snacking, sandwiches, or adding a zesty crunch to your meals!
Print Refrigerator Dill Pickles
This refrigerator dill pickle recipe is a quick and easy way to make delicious, crunchy pickles at home without the need for canning. Simply prepare a tangy brine, pack fresh cucumbers into a jar, and let them marinate in the refrigerator for a few days to enjoy perfectly flavored pickles.
- Total Time: 25 minutes
- Yield: 1 quart 1x
Ingredients
- 6–8 small cucumbers (Kirby cucumbers work best)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh dill sprigs (about 4-6)
Instructions
- Wash the cucumbers thoroughly. Cut off the blossom end of each cucumber (about 1/4 inch) as it contains enzymes that can cause the pickles to become soft. Slice the cucumbers into spears or rounds, depending on your preference.
- In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring until the salt and sugar have dissolved completely. Remove from heat and let the brine cool to room temperature.
- Place the smashed garlic cloves, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes (if using) into the bottom of the jar. Add a few sprigs of fresh dill. Pack the cucumber slices tightly into the jar. Tuck additional sprigs of dill between the cucumbers.
- Pour the cooled brine over the cucumbers in the jar, ensuring that all the cucumbers are fully submerged. You may need to press them down slightly to fit them all in and keep them under the liquid.
- Seal the jar with the lid and place it in the refrigerator. Let the pickles sit for at least 24 hours before tasting, although they will develop more flavor if left for a few days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
