Did you know you make amazing dill pickles right in your own kitchen? In just a few simple steps, you can make a bounty of these crunchy pickles to keep or share. The longer they sit, the better they taste, and they last for months! Add them to sandwiches or snack on them straight from the jar – either way, you’ll love these crisp cucumber concoctions!
When your backyard cucumber plants explode with a bumper crop of crisp cucumbers in late summer, this refrigerator dill pickle recipe is the first one you should reach for. Well, and this Creamy German Cucumber Salad, which is my other way to use an abundance of cucumbers.
My easy pickle recipe skips the hot water bath and fancy canning gear: you just need a clean jar or jars (depending on how much you want to scale this recipe up or down to share with friends), a simple brine, and lots of fresh dill.
The pickles stay crisp and punchy from the cold process and are perfect for using up a bumper crop of pickling cucumbers, farmer’s market cukes, or even those little Persian ones from the grocery store.
If homemade pickles have you hooked, keep the crunch going with my old-fashioned Bread and Butter Pickles, quirky Kool-Aid Pickles, and crispy golden-fried Fried Pickles. I know pickles can be divisive, but I’m a big fan, what can I say? I hope you’re with me.
Why you’ll love this family favorite recipe!
It’s quick and easy (no canning required) with only a few simple ingredients and no special equipment, whether you want to make dill pickle chips or spears.
Perfect for small batches, especially when cucumber season hits and you’ve got a pile of garden or farmer’s market cucumbers.
Plus, the pickles stay crisp and flavorful for weeks in the fridge, making them a great snack or sandwich topper.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Water – The base of the pickling brine; use cold or room temperature water for best results.
- Distilled White Vinegar – Delivers that sharp, classic pickle flavor. White wine vinegar works too, though the flavor will be a little milder.
- Granulated Sugar – Balances the acidity of the vinegar without making these into sweet pickles.
- Pickling Salt – Keeps the brine clear and helps preserve the cucumbers. If needed, sea salt with no additives is a good backup.
- Pickling Cucumbers – These are bumpy on the outside and have the firmest crunch and are the best choice for pickling, but Persian or English cucumbers can work too if pickling cucumbers aren’t available.
- Sweet Onion – Adds a hint of sweetness and extra flavor to the mix.
- Fresh Dill Sprigs – Key to that signature dill pickle taste.
- Garlic Cloves – Infuses the pickles with bold, garlicky flavor.
- Whole White Peppercorns – Add gentle spice and aroma to the brine.
- Celery Seed – Brings an earthy, savory depth that rounds everything out.
How to Make Easy Refrigerator Dill Pickles
- Mix spices. In a small bowl, combine the whole white peppercorns and celery seed.
- Prep jars. Divide the spice mixture evenly between 4 clean mason jars.
- Wash and slice cucumbers. Rinse the pickling cucumbers thoroughly, then cut them into spears or ¼-inch rounds. Spears are perfect for snacking, while slices are great in sandwiches and burgers.
- Layer ingredients. Divide the cucumber slices or spears, sweet onion slices, garlic cloves, and fresh dill sprigs evenly among the jars.
- Make brine. In a medium pot, stir together the water, distilled white vinegar, granulated sugar, and pickling salt. Heat over medium, stirring until the sugar and salt are completely dissolved.
- Fill jars. Pour about 1.5 cups of the hot vinegar mixture into each jar (it helps to have a wide mouth funnel or use a mixing container with a pouring spout), making sure the pickles are fully covered, then screw on the lids.
- Chill. Place jars in the fridge and let them chill for at least 24 hours before digging in – your homemade refrigerator pickles will be crisp, garlicky, and ready to go!
Recipe FAQ’s
Pickling cucumbers are ideal for the best crisp pickles, especially in summer when they’re easy to find. When they’re not in season, English cucumbers or small Persian cucumbers are a great year-round option.
Yes! You can easily adjust the sugar in the brine to make sweet pickles instead. Start by doubling the sugar and go from there.
Stored in a clean jar in the fridge, these homemade refrigerator pickles stay crisp and fresh for up to 2 months.
No, freezing breaks down the cucumbers and makes them mushy. Keep them chilled (not frozen) for the best texture.
Tips for Success
- For crisp pickles, always start with fresh, firm cucumbers and avoid overfilling the jar – everything should stay fully submerged in the brine.
- Let the pickles chill for at least 24 hours before eating – longer is even better! The flavors in the pickle brine keep developing the longer they sit.
- This recipe makes a great small batch for gifting. Just portion it into half-pint jars and add a cute tag for holidays, summer BBQs, or neighborly drop-offs.
No Canning: Just Clean Jars & Cold Storage
Wash your mason jars in hot, soapy water and let them air dry before filling. You don’t need to sterilize them like in traditional canning recipes, but starting with a clean jar helps prevent spoilage. Since this isn’t a hot water bath canning recipe, these quick pickles must stay refrigerated. They’ll keep well for about 2 months, but don’t leave them out on the counter – no heat seal means they’re not shelf-stable.
Substitutions and Variations
- White wine vinegar can be used instead of distilled white vinegar for a softer, less sharp flavor.
- Use sea salt or kosher salt instead of pickling salt, but make sure it doesn’t contain anti-caking agents or additives.
- Whole white peppercorns can be swapped with black, pink, or rainbow peppercorns.
- A pre-made pickling spice blend can stand in for the celery seed and peppercorns if needed.
- Try spears, rounds, or even whole baby cucumbers – just be sure they fit in the jar and stay fully submerged.
What to Eat with All Those Amazing Pickles
- Shrimp Po’ Boy Sandwich
- Cubanos (Cuban Sandwich Recipe)
- Cheeseburger Soup Recipe
- Deviled Egg Potato Salad
- Bison Burgers
- J Dawgs Hot Dog Sauce
- Burgers 101: How to Grill Burgers
Refrigerator Dill Pickles
Equipment
- 4 pint-sized mason jars with lids
Ingredients
- 4 cups water
- 2 cups distilled white vinegar
- ¼ cup granulated sugar
- 1 Tablespoon pickling salt
- 2 pounds pickling cucumbers
- 1 sweet onion thinly sliced
- 12-16 fresh dill sprigs
- 12 cloves garlic peeled
- 3 Tablespoons whole white peppercorns
- 1 Tablespoon celery seed
Instructions
- Make the brine: In a cooking pot, stir together the water, vinegar, sugar, and salt. Place the pot on the stove and heat over medium heat, stirring until the sugar and salt has dissolved.4 cups water, 2 cups distilled white vinegar, ¼ cup granulated sugar, 1 Tablespoon pickling salt
- Wash the pickling cucumbers and cut into wedges or ¼-inch slices.2 pounds pickling cucumbers
- In a small bowl, stir together the peppercorns and celery seed, then divide the mixture evenly between 4 mason jars. Divide the sliced cucumbers, onion slices, garlic cloves, and dill sprigs amongst the jars.1 sweet onion, 12-16 fresh dill sprigs, 12 cloves garlic, 3 Tablespoons whole white peppercorns, 1 Tablespoon celery seed
- Pour about 1.5 cups of brine into each jar, then tighten them with lids.
- Refrigerate for a minimum of 24 hours before serving.
Notes
- For best results, clean your jars with very hot, soapy water and allow them to air dry before filling. As this isn’t a water bath or pressure canning recipe, you don’t need to completely sanitize them, but a good hot wash is a good place to start. This will help ensure minimal bacteria growth in the fridge.
- Since this is not a traditional canning recipe without heat sealing, these pickles must stay refrigerated if you have leftovers. They will go bad within a few days at room temperature due to bacteria growth and spoilage.
- You can split this recipe amongst 8 half-pint jars if you want to stretch & share your bounty. This recipe is great as a hostess gift or holiday gift.
- Pickling cucumbers are best for this recipe, but they are often only available during the summer months. Don’t worry, though – you can use any variety of cucumbers you like and make this recipe all-year-round.
- Small Persian cucumbers and English cucumbers are great options for making pickles due to their firmer texture, which allows for more of that crunch factor. If you don’t have access to those varieties, standard garden cucumbers will work too.
- If you can’t find whole white peppercorns, you can use pink peppercorns, black peppercorns, or rainbow peppercorns, which contain all of those varieties.
- These pickles taste better the longer they sit, as the flavors will continue to meld together and infuse the cucumbers.
- Store: Keep pickles in a sealed jar in the fridge for up to 2 months. Make sure they’re fully submerged in brine.
- Freeze: Not freezer-friendly—freezing ruins the texture.
- Make Ahead: Make at least 24 hours in advance. Flavor gets better after a few days.
